Description
This traditional Irish Corned Beef and Cabbage recipe is a classic St. Patrick’s Day meal that brings tender, flavorful brisket together with hearty vegetables simmered to perfection. The dish features slow-simmered corned beef infused with pickling spices, accompanied by tender carrots, potatoes, and crisp steamed cabbage for a comforting and quintessentially Irish feast.
Ingredients
Scale
Corned Beef and Broth
- 3-4 lbs flat-cut brisket
- 4 cups low-sodium beef broth
- 2 tbsp pickling spice
- Fresh garlic cloves (3-4 cloves, smashed)
- Water (enough to cover brisket in pot)
- 2 bay leaves
- 1 medium onion, diced
Vegetables
- 1 head green cabbage, cut into wedges
- 4 large carrots, peeled and chopped
- 4 medium Yukon Gold potatoes, peeled and chopped
Instructions
- Prepare the brisket: Rinse the brisket under cold water thoroughly to remove excess surface salt, then pat dry with paper towels.
- Sauté onions: In a large pot over medium heat, add a small amount of oil or butter and sauté the diced onions until translucent and soft, about 5 minutes.
- Add ingredients to pot: Place the brisket into the pot with the sautéed onions. Pour in the beef broth and enough water to cover the meat. Add the bay leaves, smashed garlic cloves, and pickling spice. Bring the liquid to a gentle boil over medium-high heat.
- Simmer the brisket: Once boiling, reduce the heat to low. Cover the pot and allow the brisket to simmer gently for about 3 hours, or until the meat is tender when pierced with a fork.
- Add root vegetables: Add the chopped carrots and potatoes to the pot. Cover again and cook for an additional 30 minutes, allowing the vegetables to soften.
- Steam the cabbage: Stir in the cabbage wedges, cover the pot once more, and cook for 15-20 minutes. The cabbage should become bright green and tender but still retain some crispness.
- Serve: Remove bay leaves and garlic cloves before serving. Slice the corned beef against the grain, plate with the cooked vegetables, and spoon some broth over the top for a hearty meal.
Notes
- For best flavor, soak brisket overnight in cold water and change water a few times to reduce saltiness.
- Pickling spice can include mustard seeds, coriander, peppercorns, and bay leaves; you can make your own blend or buy pre-made.
- If you prefer a more tender cabbage, steam it longer but avoid overcooking to maintain texture and color.
- Leftover corned beef can be used in sandwiches, hash, or soups.
- Cooking times may vary based on brisket size and stove settings; check tenderness periodically.
