Description
Michael Symon’s corned beef and cabbage celebrates traditional Irish-American cuisine with robust flavors and hearty ingredients. Home cooks can easily recreate this classic comfort dish that delivers satisfying warmth and rich, savory notes perfect for St. Patrick’s Day gatherings.
Ingredients
Scale
Proteins:
- 1 (3-4 pound) corned beef brisket, rinsed
- 6 slices bacon, chopped
Vegetables and Aromatics:
- 1 onion, chopped
- 1 head green cabbage, cut into 8 wedges
- 9 garlic cloves (3 smashed, 6 chopped)
Spices, Herbs, and Liquid Ingredients:
- 1 tablespoon (15 milliliters) coriander seeds
- 1 tablespoon (15 milliliters) mustard seeds
- 3 bay leaves
- ½ cup (120 milliliters) chicken broth
- ¼ cup (60 milliliters) red wine vinegar
- 2 tablespoons (30 milliliters) Dijon mustard
- 2 tablespoons (30 milliliters) honey
- Water, as needed
- Salt and pepper, to taste
- Horseradish sauce, for serving
Instructions
- Place the corned beef in a spacious stockpot along with whole onion, minced garlic, coriander seeds, mustard seeds, and bay leaves. Pour cold water to completely submerge the beef by approximately 1 inch (2.5 centimeters).
- Heat the liquid to a vigorous boil over maximum temperature, then immediately reduce to the lowest setting. Cover the pot and allow the meat to gently simmer for 2 to 2½ hours until the beef becomes exceptionally tender and thoroughly cooked.
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Carefully arrange cabbage wedges in a single layer across a rimmed baking sheet, ensuring minimal overlap.
- Generously drizzle extra virgin olive oil over the cabbage wedges. Sprinkle finely chopped garlic, crispy bacon pieces, kosher salt, and freshly ground black pepper evenly across the vegetable.
- Roast the seasoned cabbage for 20 to 25 minutes, rotating the baking sheet halfway through cooking to ensure uniform browning and achieve a slightly caramelized exterior.
- While the cabbage roasts, prepare the mustard sauce by combining chicken broth, red wine vinegar, Dijon mustard, honey, and a small pinch of salt in a separate saucepan. Warm the mixture over medium heat, stirring occasionally until thoroughly heated.
- Remove the corned beef from the cooking liquid and let it rest for 10 minutes. Slice the meat against the grain into thin, uniform pieces for optimal tenderness.
- Arrange the sliced corned beef on a serving platter surrounded by the roasted cabbage wedges. Drizzle the warm mustard sauce over the dish and serve horseradish sauce in a separate small bowl on the side.
Notes
- Rinse the meat thoroughly to wash away excess salt, ensuring a perfectly balanced flavor profile.
- Choose a generously sized pot that accommodates the beef’s potential shrinkage during slow cooking.
- Skim away foam and fat periodically to create a crystal-clear, rich broth that enhances the overall dish.
- Achieve melt-in-your-mouth tenderness by simmering the beef for up to three hours, depending on its specific cut.
- Transform cabbage into a caramelized delight by roasting until golden brown and wonderfully soft.
- Whip up the zesty mustard sauce in advance, gently reheating just before the final serving moment.
- Complement the hearty corned beef with creamy mashed potatoes, rustic soda bread, or colorful roasted root vegetables for a complete Irish-inspired feast.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg