Cabbage and Corned Beef

Corned beef, cabbage and potatoes on a round platter.

Thanks to a clever blend of herbs and spices, you can transform store-bought corned beef into a tender, juicy one-pot meal special enough to serve on St. Patrick's Day or any Sunday Supper.

Course Main Course

Cuisine Irish

Prep Time 10

Cook Time 2 20

Total Time 2 30

Servings servings

Calories 347kcal

Author Meggan Hill

Ingredients

1 (4- to 5-pound) corned beef rinsed, fat trimmed to 1/4 inch, spice packet discarded (see note 1)
4 cups chicken broth
4 cups water
12 carrots peeled and divided, (3 chopped, 9 halved crosswise)
2 celery ribs chopped
1 onion peeled and quartered
3 bay leaves
1 tablespoon whole black peppercorns
1 tablespoon minced fresh thyme
1 teaspoon allspice berries
3 tablespoons butter
1 1/2 pounds small red potatoes scrubbed (about 9, see note 2)
1 head green cabbage cut into 8 wedges (about 2 pounds, see note 3)
Salt and freshly ground black pepper
minced fresh parsley for garnish (optional)

US Customary - Metric

Instructions

Adjust oven rack to the middle position and preheat oven to 300 degrees. In a Dutch oven, combine beef brisket, chicken broth, water, chopped carrots, celery, onion, bay leaves, peppercorns, thyme and allspice berries. Cover and bake until a fork inserted into brisket goes in and out easily, about 4 1/2 to 5 hours.
Transfer meat to a 9-inch by 13-inch baking dish. Strain liquid through a fine-mesh strainer into a large bowl and discard the solids. Skim fat from liquid. Pour 1 cup of the cooking liquid over the beef, cover the dish tightly with aluminum foil, and allow to rest for 30 minutes.
Return the remaining cooking liquid to the Dutch oven, add the butter and bring to a simmer over medium-high heat. Add the potatoes and simmer until softened, about 10 minutes. Add the carrot halves and cabbage, cover, and cook until tender, about 10 to 15 minutes. Using a slotted spoon, transfer the vegetables to a serving platter, seasoning with salt and pepper to taste.
To serve, slice the brisket across the grain in 1/4-inch slices. Arrange slices on a platter. Using a slotted spoon, transfer the cooked vegetables to the platter and lightly moisten with cooking liquid as needed until served. Garnish with fresh parsley if desired.

Notes

Corned beef: Seek out beef brisket that has been already "corned" in salt, pepper, and pickling salt, which gives the meat a bright pink color, and rinse under cold running water before starting step 1. If your corned beef comes with a spice packet, discard it and use the spice blend in this recipe instead.
Small red potatoes: Since they cook quickly, little red new potatoes work well.
Green cabbage: Look for a firm and compact head. Cut the cabbage into wedges with the stem/core intact, and the portions will stay nicely held together as they cook.
Yield: Commercial corned beef has a high shrinkage rate. As much as 35% of what you buy is actually a saltwater solution, so it may yield less than you think. Plan for 8 servings from a 3- to 4-pound brisket.

Nutrition