Corned Beef And Cabbage

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I never planned on making corned beef and cabbage myself. It was always something I ate at big family dinners, usually cooked by someone who had been making it for years.

But one day, I decided to give it a shot, and to my surprise, it turned out even better than I expected.

The beef was tender, the vegetables were packed with flavor, and the whole thing required hardly any effort—just patience.

The first time I made it, I accidentally picked up a low-sodium brisket instead of the regular one. At first, I thought I had made a mistake, but it ended up being a good thing.

It had just the right amount of salt without being overpowering, and ever since then, I’ve stuck with that choice.

What makes this dish so great is how easy it is to put together. The ingredients go into a pot, and the slow simmering does all the work.

A few hours later, you’ve got a meal that’s hearty, satisfying, and worth every minute of waiting.

Table of Contents

Corned Beef And Cabbage Recipe

Servings: 8

Ingredients

2 to 3 pounds of halal corned beef brisket
6 large carrots, peeled and cut into thick pieces
3 large onions, peeled and cut into quarters
2 teaspoons ground mustard
A handful of fresh parsley and thyme, tied together
4 small cabbage heads, outer leaves removed, cut into quarters

Instructions

Place the corned beef brisket in a large pot.
Add the carrots, onions, mustard, and the tied herb bundle to the pot.
Pour enough cold water to cover everything and bring it to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 2 hours.
After 2 hours, add the quartered cabbage pieces to the pot. Cover again and let it cook for another 2 hours until the beef is tender and the vegetables are soft.
Carefully take the beef out and place it on a cutting board. Trim off any excess fat and slice it thinly against the grain.
Using a slotted spoon, remove the vegetables from the broth.
Arrange the sliced beef, cabbage, and carrots on a serving platter and serve warm.

What Is The Tradition Of Corned Beef And Cabbage?

Corned beef and cabbage is often thought to be an Irish dish, but its roots are actually in America. In Ireland, pork was traditionally more common than beef.

However, when Irish immigrants came to the U.S., they found that beef was more affordable than back home.

They adapted their cooking by curing beef with salt, much like they had done with pork.

Cabbage was a natural addition because it was inexpensive, easy to cook, and paired well with the beef.

Over time, this dish became a staple of St. Patrick’s Day celebrations in the U.S., even though it isn’t widely eaten in Ireland today.

Tips For Making The Best Corned Beef And Cabbage

Cooking corned beef and cabbage might seem simple, but a few expert tricks can make a huge difference in flavor and texture. Here’s how to take it to the next level:

Soak the beef before cooking: Corned beef is cured with salt, and sometimes it can be too salty. Soaking it in cold water for 1–2 hours before cooking helps remove excess salt without losing flavor.
Use broth instead of water: Instead of just boiling in plain water, use beef broth or add a splash of apple cider vinegar for a richer, more balanced taste.
Layer your ingredients properly: Place the corned beef at the bottom of the pot, then add onions and carrots. Cabbage should go in last so it doesn’t overcook and turn mushy.
Add garlic and whole spices: The seasoning packet is good, but adding whole cloves of garlic, bay leaves, and a few extra mustard seeds enhances the taste.
Don’t boil—simmer gently: A rolling boil toughens the meat. Keep the heat low and let it simmer slowly for a tender, juicy result.
Cook it longer for better texture: Many recipes suggest 2–3 hours, but for truly fall-apart beef, let it go for 4–5 hours on low heat.
Roast for extra flavor: After simmering, place the corned beef on a baking sheet, brush it with mustard or honey, and roast it at 400°F (200°C) for 10–15 minutes to develop a flavorful crust.
Use the cooking liquid wisely: Don’t throw away the broth! It’s packed with flavor. Use it to cook the cabbage and carrots, or save it for making soup later.
Let it rest before slicing: Cutting corned beef right away will cause the juices to run out. Let it rest for at least 15 minutes before slicing for maximum tenderness.
Slice it the right way: Always cut against the grain. This shortens the muscle fibers and makes each bite tender instead of chewy.

How To Choose And Prepare Corned Beef?

Picking the right corned beef makes a big difference in taste and texture. Here’s what to look for:

Types of Brisket:
- Flat Cut: This is leaner, slices easily, and holds its shape well.
- Point Cut: This has more fat, making it juicier and more flavorful.
Salt Levels: Some corned beef is very salty. If you prefer a milder taste, go for a low-sodium version or soak the meat in cold water for a few hours before cooking.
Seasoning: Most store-bought corned beef comes with a spice packet, but you can add extra flavors like bay leaves, peppercorns, mustard seeds, and garlic for a richer taste.

To Prepare Corned Beef:

Rinse it under cold water to remove excess salt.
Place it in a large pot and cover it with water or broth.
Add seasonings such as bay leaves, black peppercorns, and garlic.
Simmer on low heat for several hours until the meat is fork-tender.
Let it rest before slicing to keep it juicy and flavorful.

Best Dishes To Serve With Corned Beef And Cabbage

Corned beef and cabbage pairs well with a variety of sides. Some great options include:

Mashed potatoes
Boiled or roasted baby potatoes
Irish soda bread
Buttered carrots
Steamed green beans
Horseradish or mustard sauce
Rye bread
Colcannon (mashed potatoes mixed with cabbage)

How To Store And Reheat Corned Beef And Cabbage?

If you have leftovers, storing them properly will keep them fresh and delicious:

Refrigeration: Store cooled leftovers in an airtight container for up to 4 days.
Freezing: Wrap tightly in plastic wrap or foil, then place in a freezer-safe bag. It will stay good for up to 2 months.
Reheating: Warm in a covered pan with a splash of broth or water to keep it from drying out. Avoid microwaving, as it can make the meat chewy.