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.
Ingredients
Scale
- 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)
Instructions
- Meat Preparation: Position corned beef in a large Dutch oven, completely submerge in water, and sprinkle included spice packet for flavor development.
- 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.
- 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.
- 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.
- 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.
- 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