Corned Beef and Cabbage
- Yield 6
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Corned Beef and Cabbage is a beef recipe on Avoteb. The yield on the card is 6. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 (3–4 pound) corned beef brisket, with spice packet
- 1 large yellow onion, halved (or quartered)
- 6 garlic gloves, smashed
- 2 1/2 cups beef stock
- 1 (12 ounces) bottle Irish stout or amber beer (Guinness, Smithwick’s, or similar)
- 1 bay leaf
- 2 teaspoons black peppercorns
- Vegetables
- 1 1/2 pounds baby red or Yukon Gold potatoes, halved
- 4 large carrots, peeled and cut diagonally into large chunks
- 1 small head green cabbage, cored and cut into thick wedges
- fine sea salt and freshly-ground black pepper
- For serving
- finely-chopped fresh parsley
- whole-grain Dijon mustard (optional)
Method
Prepare the corned beef. Rinse off the corned beef under cold water to remove excess curing brine, then pat dry. Set it fat side up in a large Dutch oven or stockpot.
Tip in aromatics and liquid. Nestle the onion halves and garlic around the brisket. Scatter the included spice packet over the meat, then add the bay leaf and peppercorns. Tip in the beef stock and beer — the liquid should mostly cover the brisket.
Let it bubble gently low and slow. Raise the pot to a gentle boil over medium-a hot burner. Immediately reduce the heat to low, cover, and let let it bubble gently gently for 2½–3 hours, until the corned beef is very tender and a fork slides in easily. Skim any foam from the surface as needed.
Tip in the potatoes and carrots to the pot, submerging them in the liquid as much as possible. Lid and let it bubble gently for 25–30 minutes, until they’re nearly tender.
Salt the broth for the vegetables. Before adding the cabbage, taste the broth. Stir in ½ teaspoon freshly cracked black pepper, and add a small pinch of kosher salt only if needed (it’s likely already pretty salty).
Tip in the cabbage. Nestle the cabbage wedges into the pot. Lid and let it bubble gently for 15–20 minutes, until the cabbage is tender but still vibrant and not mushy.
Rest the corned beef. Move the corned beef to a cutting board and tent loosely with foil. Let rest for 10–15 minutes.
Slice the corned beef thinly against the grain. Lift and discard the onion and garlic if desired. Plate with the potatoes, carrots, and cabbage, spooning some of the hot broth over everything. Scatter with parsley and serve with mustard, if desired.
