Savor Ina Garten’s Heartwarming Corned Beef and Cabbage Recipe

Comfort food reaches new heights with this irresistible Ina Garten corned beef and cabbage recipe that promises to warm your soul.

St.

Patrick’s Day celebrations demand something special on the table.

Rich, tender beef paired with soft, hearty vegetables creates a memorable meal that speaks to traditional Irish cooking.

The secret lies in slow cooking and carefully selected ingredients that infuse deep, robust flavors.

Herbs and spices dance together, turning a simple dish into a culinary masterpiece.

Each bite tells a story of comfort and tradition.

You’ll want to savor every delicious morsel of this classic Irish-American favorite.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Calories: 438 kcal

Servings: 6

Ingredients Needed for Ina Garten Corned Beef and Cabbage

• Corned Beef Brisket: Packed with rich, hearty flavor, this classic cut brings traditional Irish-American comfort to the table. Look for a well-marbled piece with a uniform pink color and minimal excess fat.
• Spice Packet: Infuses the meat with traditional pickling spices, adding depth and complexity to the dish. Choose a packet with a balanced blend of peppercorns, bay leaves, and mustard seeds.

• Red Potatoes, Carrots: Earthy companions that absorb the savory broth and provide hearty texture. Select firm, smooth-skinned potatoes and bright orange carrots without any soft spots or blemishes.

• Cabbage: Adds a mild, slightly peppery flavor and tender crunch to the dish. Pick a fresh, compact head with crisp, vibrant green leaves and no wilting or browning.

• Fresh Parsley: Brings a bright, fresh note and visual appeal to the final presentation. Choose bright green, crisp leaves with no yellowing or wilting.

Equipment You’ll Need for Ina Garten Corned Beef and Cabbage

• Dutch Oven: Large, heavy pot perfect for boiling and simmering the corned beef and vegetables.
• Cutting Board: Sturdy surface for preparing potatoes, carrots, and cabbage.
• Sharp Knife: Essential for slicing vegetables and cutting meat against the grain.
• Measuring Cup: Helps add the right amount of water to cover the meat.
• Ladle: Used for serving broth over the meat and vegetables.
• Tongs: Helpful for removing and handling the cooked corned beef.
• Vegetable Peeler: Useful for peeling carrots smoothly and quickly.

Cooking Steps for Ina Garten Corned Beef and Cabbage

• Meat Preparation

Select a high-quality corned beef brisket and place it in a large Dutch oven. Pour water to cover the meat completely and include the accompanying seasoning packet for rich flavor development.

• Gentle Simmering

Bring the liquid to a boil, then reduce heat to create a soft, consistent simmer. Cover the pot and allow the meat to cook slowly, skimming away any foam that forms during initial cooking stages.

• Vegetable Introduction

After two hours of slow cooking, gently introduce red potatoes and carrots into the pot. These hearty vegetables will absorb the savory cooking liquid and become wonderfully tender.

• Cabbage Finale

Add cabbage wedges during the final cooking phase. The leafy vegetable will soften and absorb the delicious broth, creating a perfect complement to the succulent meat.

• Resting and Serving

Remove the corned beef from the cooking liquid and let it rest for several minutes. Slice the meat against the grain to ensure maximum tenderness. Arrange the meat and vegetables on a large platter, spooning some cooking broth over the top for added moisture and flavor.

• Presentation Touch

Optional fresh parsley sprinkled on top adds a bright, fresh element to this classic Irish-inspired meal. Serve hot and enjoy the comforting, traditional flavors.

Add-On Ideas for Ina Garten Corned Beef and Cabbage

• Choose a high-quality point-cut or flat-cut corned beef brisket with good marbling for maximum tenderness and flavor.
• Experiment with homemade spice blends by adding extra bay leaves, whole peppercorns, or a splash of Guinness beer to the cooking liquid for deeper, richer taste.
• Ensure a melt-in-your-mouth texture by maintaining a gentle simmer throughout cooking, which prevents the meat from becoming tough and dry.
• Replace traditional vegetables with parsnips, turnips, or Brussels sprouts for a unique twist on the classic Irish-American dish.
• Cook the corned beef a day ahead and reheat gently in the broth, which allows the flavors to develop and makes slicing easier.

How to Serve Ina Garten Corned Beef and Cabbage Meal

• Pair with Fresh Sides: Complement the hearty corned beef with a crisp green salad dressed in light vinaigrette to balance the rich meat flavors.
• Create a Rustic Table Setting: Use wooden cutting boards, cast iron serving platters, and Irish-inspired linens to enhance the traditional meal's warm, homey atmosphere.
• Recommend Beverage Pairings: Serve with cold Irish stout beer like Guinness or a robust red wine such as Cabernet Sauvignon to match the robust meat's deep flavors.
• Suggest Condiment Options: Offer traditional Irish mustard, horseradish sauce, or tangy whole grain mustard alongside the dish to provide guests with zesty flavor enhancement options.

Store Leftovers of Ina Garten Corned Beef and Cabbage

• Prep Ahead Strategy: Cook corned beef and vegetables one day in advance to enhance flavor development and simplify meal preparation on serving day.
• Smart Refrigeration Technique: Store cooked corned beef and vegetables separately in airtight containers, keeping them refrigerated for up to 3-4 days without losing quality or taste.
• Freeze for Future Meals: Slice remaining corned beef into portion-sized pieces, wrap tightly in freezer-safe packaging, and freeze for up to 2-3 months, ensuring convenient future meal options.
• Reheating with Care: Warm refrigerated or frozen corned beef slowly in a covered baking dish with a splash of broth, preventing meat from drying out and maintaining its tender texture.

Hearty Ina Garten Corned Beef and Cabbage Recipe

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4.5 from 11 reviews

• Total Time: 1 hour 10 minutes
• Yield: 6 1x

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Description

Classic Irish-American Corned Beef and Cabbage infuses traditional flavors with hearty ingredients from Ireland’s culinary heritage. Simple preparation delivers rich, savory comfort perfect for St. Patrick’s Day celebrations with family and friends.

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Ingredients

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• 1 (3 lb/1.36 kg) corned beef brisket with spice packet
• 10 small red potatoes (about 2 lbs/907 g)
• 5 medium carrots
• 1 large head of cabbage (about 2 lbs/907 g)

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Instructions

1. Meat Preparation: Position corned beef in a large Dutch oven, completely submerge in water, and sprinkle included spice packet for flavor development.
2. Initial Cooking Phase: Bring liquid to a robust boil, immediately reduce to a gentle simmer. Cover pot securely and allow meat to tenderize for approximately 2 hours, skimming foam periodically to maintain clear broth.
3. Vegetable Integration: Add quartered red potatoes and sliced carrots to the simmering liquid. Continue cooking under a tight lid for 15 minutes until vegetables reach optimal tenderness.
4. Cabbage Incorporation: Introduce cabbage wedges into the pot, allowing them to simmer for an additional 15-20 minutes, ensuring they soften while maintaining structural integrity.
5. Resting and Slicing: Remove corned beef from liquid and let rest for 15 minutes, enabling internal juice redistribution. Slice meat perpendicular to grain, creating clean, attractive portions.
6. Plating and Presentation: Arrange sliced corned beef alongside cooked vegetables. Ladle warm broth over the dish to enhance moisture and flavor. Optionally, garnish with freshly chopped parsley for a vibrant culinary finish.

Notes

• Meat Selection Matters: Choose a high-quality, well-marbled corned beef brisket for maximum tenderness and rich flavor.
• Skimming is Crucial: Carefully remove foam during initial boiling to ensure a clear, clean-tasting broth without impurities.
• Vegetable Timing Precision: Add harder vegetables like carrots and potatoes first, followed by cabbage to prevent overcooking and maintain ideal texture.
• Rest and Redistribute: Allow the corned beef to rest for 15 minutes after cooking, which helps retain moisture and makes slicing easier for perfect, juicy portions.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Method: Simmering
• Cuisine: Irish

Nutrition

• Serving Size: 6
• Calories: 438
• Sugar: 3 g
• Sodium: 1071 mg
• Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 6 g
• Protein: 29 g
• Cholesterol: 86 mg