Beef

Corned Beef and Cabbage

Like Italian bollito misto and French pot au feu, corned beef and cabbage is supreme comfort food—Irish in this case. (It’s also quintessential St. Patrick’s Day fare par excellence here in America.) In the best of all worlds, you’d start with home-cured corned beef, especially around St. Patrick’s Day and Easter. Or order it by mail from Snake River Farms (snakeriverfarms.com) or Mister Brisket (misterbrisket.com).

Corned Beef and Cabbage

Recipe Notes

Active Prep: 20 minutes
Grill Time: 3 to 3-1.2 hours, or as needed
Yield: Serves 6 to 8
Method: Boiling or braising

Ingredients

1 corned beef (3 to 4 pounds, uncooked)
2 bay leaves, crumbled
1 teaspoon mustard seeds
1 teaspoon whole black peppercorns
1 teaspoon allspice berries
1 bottle of Guinness, water, or another brand of beer, or more, if needed
1 savoy cabbage (about 2 pounds)
3 large carrots, trimmed, peeled, and cut crosswise into 2-inch sections
2 medium onions, peeled and quartered
1 pound Yukon gold or boiling potatoes, scrubbed and cut into 2-inch pieces
3 tablespoons unsalted butter
1 tablespoon chopped fresh flat-leaf parsley or chives (optional)
Spicy mustard, for serving

You'll Also Need:

A Dutch oven with a tight-fitting lid; cheesecloth and kitchen string; a welled cutting board

Recipe Steps

1: Place the corned beef in a Dutch oven. Preheat the grill to medium, about 300^°F.

2: Tie the bay leaves, mustard seeds, peppercorns, and allspice berries in a square of cheesecloth (alternatively, wrap them in aluminum foil, then perforate the bundle with a fork). Add the spice bundle to the pot and add beer or water to cover by a depth of 2 inches.

3: Cook the corned beef for 6 to 8 hours, occasionally skimming off any foam that rises to the surface with a ladle or slotted spoon. Continue to cook (use just few coals if using charcoal) on low and gently simmer the corned beef, uncovered, until nearly tender, 2 additional hours, or longer, if needed.

4: Remove any wilted or blemished outside leaves from the cabbage. Cut the cabbage in half through the core. Make V-shaped cuts to remove the core, then cut each cabbage half into quarters to obtain 8 wedges.

5: Add the cabbage, carrots, onions, and potatoes to the pot, and continue cooking until tender, 1 to 1-1/2 hours more, or as needed. There should be enough liquid to cover the corned beef and vegetables by a depth of 1 inch; add beer or water as needed. (If there’s too much liquid, keep the Dutch oven uncovered after adding the vegetables.)

6: To serve, remove and discard the spice bundle. Transfer the corned beef to a welled cutting board and use a sharp knife to slice it across the grain as thickly or thinly as you desire. Transfer the slices to a platter or plates, and use a slotted spoon to arrange the boiled vegetables beside the meat, leaving the cooking liquid in the pot.

7: Strain 1-1/2 cups of the cooking liquid into a large heatproof bowl. Whisk in the butter until melted. Spoon this buttery sauce over the corned beef and vegetables. Dust with parsley, if using, and serve plenty of spicy mustard alongside.

What Else: You can boil the corned beef and cabbage in a large pot on the stove top or braise it in a Dutch oven—the latter requires less supervision.

Recipe Tips

Corned Beef and Cabbage: Frequently Asked Questions

What cut of meat is used for corned beef and cabbage?

Corned beef is usually made from brisket that has been salt-cured. For this recipe, use an uncooked corned beef weighing 3 to 4 pounds.

Is corned beef and cabbage boiled or braised?

It can be made either way. This recipe notes that you can cook it in a large pot on the stovetop or braise it in a Dutch oven, with braising requiring less supervision.

What vegetables go with corned beef and cabbage?

Classic vegetables include cabbage, carrots, onions, and potatoes. This version uses savoy cabbage, large carrots, medium onions, and Yukon gold or boiling potatoes.

How do you keep corned beef tender?

Cook it low and gentle until it becomes tender. A hard boil can make the meat tough, so keep the liquid at a slow simmer and give it the time it needs.

Should you slice corned beef with or against the grain?

Slice corned beef across the grain. That shortens the muscle fibers and helps keep each slice tender and easier to chew.

What do you serve with corned beef and cabbage?

This recipe finishes the meat and vegetables with a buttery cooking broth and serves spicy mustard on the side. That keeps the dish simple, hearty, and true to tradition.