Best 10 Corned Beef And Cabbage By Martha Stewart Recipes

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Corned beef and cabbage, a classic Irish dish enjoyed worldwide, is a delectable symphony of salty, savory, and tender flavors. This hearty and comforting dish is typically prepared by slow-cooking corned beef brisket with vegetables like cabbage, carrots, potatoes, and onions in a flavorful broth. The result is a fall-off-the-bone tender corned beef surrounded by a medley of perfectly cooked vegetables, all infused with a rich and aromatic broth. In this article, we bring you a collection of mouthwatering corned beef and cabbage recipes that showcase the versatility of this timeless dish. From the traditional Irish corned beef and cabbage to unique variations like corned beef and cabbage soup, skillet corned beef and cabbage, and even a corned beef and cabbage casserole, there's a recipe here to satisfy every taste and preference. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey that celebrates the flavors of this iconic dish.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE CORNED BEEF WITH VEGETABLES



Homemade Corned Beef with Vegetables image

The brisket in this Homemade Corned Beef with Vegetables needs to brine for two weeks, so plan ahead. Pink curing salt develops flavor and while the brisket can be made without it, the result won't be as intense.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Brisket Recipes

Number Of Ingredients 19

2 quarts water
1 cup coarse salt
1 tablespoon pink curing salt
1/2 cup sugar
1 teaspoon coriander seeds, crushed
1 teaspoon mustard seeds, crushed
1 teaspoon black peppercorns, crushed
1 cinnamon stick, crushed
4 dried bay leaves, crushed
8 whole cloves
5 pounds flat-cut beef brisket
1 medium onion, halved
1 medium celery stalk, halved
1 medium carrot, peeled, halved
1 pound baby turnips, peeled, trimmed
1 pound baby carrots, peeled, trimmed
1 medium head cabbage, cut into 8 wedges
1 pound small red potatoes
Dijon mustard, for serving

Steps:

  • Make the brine: Bring water to a boil in a large pot. Add salts, sugar, and spices; remove from heat, and stir until salts and sugar dissolve. Let cool.
  • Make the corned beef: Place brisket in a nonreactive container just large enough to hold it. Pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover, and refrigerate for 2 weeks.
  • Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and halved carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3 1/2 hours.
  • Set a steamer in a large saucepan. Add enough water to reach the bottom, and bring to a boil. Add turnips. Reduce heat, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with baby carrots, steaming 10 to 12 minutes. Add to turnips.
  • Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes. Discard remaining solids from broth, then bring to a boil. Add cabbage and potatoes, and simmer until tender, about 25 minutes. Add turnips and carrots, and cook until warmed through. Transfer vegetables to a platter; reserve broth.
  • Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with broth and mustard.

INSTANT POT CORNED BEEF AND CABBAGE



Instant Pot Corned Beef and Cabbage image

Thanks to the pressure-cooker setting on the Instant Pot, you can make this St. Patrick's Day classic in under two hours. The crowd-pleasing dish yields succulent corned beef and tender cabbage every time. Serve with rye or rustic bread for sopping up all the delicious juices.

Provided by Riley Wofford

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h50m

Number Of Ingredients 12

1 teaspoon mustard seeds
1 teaspoon black peppercorns
1/2 teaspoon juniper berries (about 12)
1/4 teaspoon allspice berries (about 6)
2 dried bay leaves
1 flat-cut corned beef brisket (3 to 4 pounds), trimmed of excess fat
1 yellow onion, peeled and quartered
3 cloves garlic, smashed and peeled
1 1/2 pounds carrots, peeled and cut into 3-inch pieces
1 1/2 pounds small red potatoes
1/2 head green cabbage (1 1/2 pounds), quartered lengthwise
Whole-grain mustard, for serving

Steps:

  • In a mortar and pestle, coarsely crush mustard seeds, peppercorns, juniper, allspice, and bay leaves (alternatively, place in a resealable bag and crush with a rolling pin). Add to the bowl of a multicooker, along with brisket, onion, and garlic. Add enough water to completely cover brisket, about 8 to 10 cups. Secure lid of multicooker. Cook on high "Pressure Cook" setting for 1 hour, 25 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid. Using tongs, transfer brisket to a cutting board; tent with foil to keep warm.
  • Add carrots, potatoes, and cabbage to bowl of multicooker. Secure lid, readjust pressure valve, and cook on high "Pressure Cook" setting for 5 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid (do not let vegetables sit on the warming setting). Using a slotted spoon, transfer vegetables to a platter. Thinly slice brisket against the grain and transfer to platter. Spoon some of the cooking liquid over brisket and vegetables; serve with mustard.

CORNED BEEF AND CABBAGE I



Corned Beef and Cabbage I image

What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.

Provided by Laria Tabul

Categories     Main Dish Recipes     Beef     Corned Beef Recipes

Time 2h35m

Yield 5

Number Of Ingredients 4

3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges

Steps:

  • Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
  • Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
  • Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Nutrition Facts : Calories 839.3 calories, Carbohydrate 68.9 g, Cholesterol 147 mg, Fat 41.3 g, Fiber 12 g, Protein 49.6 g, SaturatedFat 13.1 g, Sodium 3377.5 mg, Sugar 11.4 g

CORNED BEEF AND CABBAGE



Corned Beef and Cabbage image

As luck would have it, any day can be St. Patrick's Day when you cook up this classic one-pot dish. Surprising tidbit: Corned beef and cabbage originated in New York, not Ireland!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Brisket Recipes

Number Of Ingredients 14

7 quarts hot water
2 cups coarse pickling salt
1/4 cup dry mustard
2 tablespoons pickling spice
10 cloves garlic, plus 10 cloves, crushed
1 teaspoon freshly ground pepper
8 pounds beef brisket
2 ribs celery, quartered crosswise
2 onions, quartered
5 large red potatoes, halved
3 carrots, peeled and cut crosswise into thirds
3 parsnips, peeled and cut crosswise into thirds
3 turnips, peeled and quartered
1 head of cabbage, cut into 6 wedges

Steps:

  • In an 8-quart nonreactive container, stir together hot water, pickling salt, dry mustard, pickling spice, whole garlic cloves, and pepper; let cool. Add beef, and top with a plate to weigh it down and keep it submerged. Let soak in brining liquid for at least 3 days and up to 6 days in the refrigerator.
  • Rinse brisket under cold water; place in a large pot with remaining crushed garlic cloves, celery, and onions. Add enough water to cover. Bring to a boil, skimming scum from surface. Cover pot, and let cook for 2 hours.
  • Uncover, adding potatoes, carrots, parsnips, turnips, and cabbage. Cover, and continue to cook until the meat and vegetables are tender, about 1 1/2 hours more.

CORNED BEEF AND CABBAGE



Corned Beef and Cabbage image

Feed a crowd with Alton Brown's Corned Beef and Cabbage recipe from Good Eats on Food Network, made savory and tender from a simple brining process.

Provided by Alton Brown

Categories     main-dish

Time P10DT3h30m

Yield 8 servings

Number Of Ingredients 27

2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows
1 tablespoon coarsely ground black pepper
1 teaspoon ground allspice
2 bay leaves
2 teaspoons kosher salt
1/2 pound diced carrots, approximately 4 small
1/2 pound diced onions, approximately 2 small
1 pound potatoes, peeled and chopped, approximately 3 medium
1/4 pound diced celery, approximately 2 stalks
1 small head cabbage, chopped, approximately 2 pounds
2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped

Steps:

  • Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
  • After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
  • Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
  • After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

CANNED CORNED BEEF AND CABBAGE



Canned Corned Beef and Cabbage image

Simplistically quick, tasty, and hearty. Canned corned beef simmered with tomato sauce, herbs, and cabbage (or green beans). A definite meal to add to the weekly dinner menu for busy parents.

Provided by Keani

Time 35m

Yield 6

Number Of Ingredients 6

2 (12 ounce) cans corned beef
1 tablespoon soy sauce
½ teaspoon Italian seasoning
1 pinch ground black pepper to taste
2 (12 ounce) cans tomato sauce
1 ½ medium heads cabbage, chopped

Steps:

  • Brown corned beef in a skillet over high heat for 5 minutes. Add soy sauce, Italian seasoning, and pepper. Stir in tomato sauce and bring to a boil.
  • Stir in cabbage and return to a boil. Lower heat, cover, and simmer until cabbage is tender or cooked to your liking, about 10 minutes.

Nutrition Facts : Calories 366.2 calories, Carbohydrate 19.7 g, Cholesterol 96.3 mg, Fat 17.2 g, Fiber 7.4 g, Protein 35 g, SaturatedFat 7 g, Sodium 1911.9 mg, Sugar 11.8 g

SLOW-COOKER CORNED BEEF AND CABBAGE



Slow-Cooker Corned Beef and Cabbage image

No more dry corned beef! Cook this in your slow cooker all day and you're guaranteed success! Serve this with soda bread for a warm and satisfying meal.

Provided by LUSYRSGIRL

Categories     Main Dish Recipes     Beef     Corned Beef Recipes

Time 9h15m

Yield 8

Number Of Ingredients 7

4 large carrots, peeled and cut into matchstick pieces
10 baby red potatoes, quartered
1 onion, peeled and cut into bite-sized pieces
4 cups water
1 (4 pound) corned beef brisket with spice packet
6 ounces beer
½ head cabbage, coarsely chopped

Steps:

  • Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
  • Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

Nutrition Facts : Calories 472.5 calories, Carbohydrate 49.5 g, Cholesterol 99.5 mg, Fat 19.6 g, Fiber 6.8 g, Protein 23.6 g, SaturatedFat 6.5 g, Sodium 1280.6 mg, Sugar 6.7 g

UNCORNED BEEF AND CABBAGE



Uncorned Beef and Cabbage image

Simple, homey, and hearty: The traditional Saint Patrick's Day meal of Corned Beef and Cabbage is too delicious to enjoy just once a year. Lucinda Scala Quinn's take on corned beef and cabbage has the familiar flavors but skips the lengthy brining process to make beef that is uncorned.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Brisket Recipes

Time 3h35m

Number Of Ingredients 19

Coarse salt and freshly ground pepper
1 tablespoon sugar
3 dried bay leaves
2 teaspoons ground cinnamon
2 teaspoons ground coriander
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
4 garlic cloves, minced
3 tablespoons cider vinegar
1 tablespoon stone-ground mustard
1 whole beef brisket (7 pounds)
1 1/4 cups beer
1 cup fresh orange juice (from 2 oranges)
1 onion, sliced
3 beets, trimmed, washed well, peeled, and each cut into 8 wedges
1 head green cabbage, cut into 8 wedges
2 carrots, cut on the bias into 1-inch pieces
Coarse salt

Steps:

  • Make the spice paste: Pulse 2 tablespoons salt, 1 tablespoon plus 1 1/2 teaspoons pepper, the sugar, bay leaves, spices, garlic, vinegar, and mustard in a food processor.
  • Make the brisket: Rub spice paste all over brisket. Transfer to a 9-by-13-inch baking dish. Cover, and refrigerate overnight.
  • Preheat oven to 350 degrees. Combine beer and juice. Top brisket with onion, and surround with beets. Pour in 1 1/2 cups beer mixture. Bake, covered with parchment-lined foil, basting occasionally, until tender, 3 hours to 3 hours 15 minutes.
  • Once brisket has baked for 2 hours, place cabbage and carrots in a 2-quart baking dish. Top with remaining beer mixture. Season with salt. Bake, covered with parchment-lined foil, until tender, about 1 hour.
  • Slice brisket; return to liquid, and serve with vegetables.

QUICK-BRINED CORNED BEEF AND VEGETABLES



Quick-Brined Corned Beef and Vegetables image

Corned beef-a St. Patrick's Day standby-is made from brisket that has been cured and preserved with salt, sugar, and various spices. That's right: salt and a little time are all you need to transform a tough, lean brisket into a tender braise that is right at home alongside cabbage and in-season root vegetables like potatoes, carrots, and parsnips. Made with efficiency in mind, the beauty of this corned beef is that it cures in just five days-about a third of the time that most other recipes take.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Brisket Recipes

Time 5h30m

Yield Serves 12 to 15

Number Of Ingredients 21

1 cup kosher salt
1 tablespoon pink curing salt (see cook's notes)
1/2 cup sugar
1 teaspoon coriander seeds, crushed
1 teaspoon mustard seeds, crushed
1 teaspoon black peppercorns, crushed
1 cinnamon stick, crushed (1 teaspoon)
4 dried bay leaves, crushed
8 whole cloves
4 to 5 pounds flat- or first-cut beef brisket
1 medium onion, halved, plus 2 more, quartered
1 celery stalk, halved
1 medium carrot, peeled and halved, plus 3/4 pound small carrots, peeled
1 pound baby turnips, peeled
3/4 pound small parsnips, peeled and halved on a bias
1 head green cabbage, cut into 8 wedges (core trimmed but not removed so wedges stay intact when cooked)
12 parsley sprigs, plus 2 tablespoons finely chopped
1 pound small potatoes (golf-ball size), such as baby Dutch Yellow
2 tablespoons salted butter, melted
Dijon and wholegrain mustards, for serving
Fresh Red and White Horseradish Sauce, for serving

Steps:

  • In a large pot, bring 2 quarts water to a boil. Add kosher salt, pink curing salt, sugar, and spices; remove from heat and stir until both salts and sugar have dissolved. Let cool completely. Place brisket in a nonreactive container just large enough to hold it; pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover and refrigerate 5 days.
  • Remove brisket; discard brine. Rinse brisket and place in a large pot. Add enough water to cover by 2 inches. Add halved onion, celery, and halved carrot; bring to a boil, then reduce heat to medium-low, cover, and simmer until very tender, 3 to 3 1/2 hours.
  • Meanwhile, set a steamer in a large saucepan. Add enough water to reach the bottom of steamer and bring to a boil. Add turnips, reduce heat to medium-low, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with small carrots and parsnips (together), steaming until tender, 10 to 12 minutes. Transfer to bowl.
  • Transfer beef to a cutting board. Tent with foil to keep warm. Strain broth through a fine-mesh sieve. Return all but 4 cups broth to pot; bring to a boil. Add cabbage, quartered onions, and parsley sprigs; simmer until very tender, about 35 minutes.
  • Meanwhile, in another pot, combine reserved 4 cups broth and potatoes. Bring to a boil, then reduce heat to medium and simmer until potatoes are tender, about 25 minutes. Strain (reserving broth), then toss potatoes with butter and chopped parsley; cover to keep warm. Add turnips, carrots, and parsnips to pot with cabbage mixture; cook until warmed through, about 10 minutes.
  • Remove and discard parsley sprigs; transfer vegetables to a platter with potatoes, reserving broth. Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with reserved broth and horseradish sauces.

CORNED BEEF AND CABBAGE BY MARTHA STEWART RECIPE



Corned Beef and Cabbage by Martha Stewart Recipe image

Provided by Bonnie T

Number Of Ingredients 15

Ingredients
7 * 7 quarts hot water
2 * 2 cups coarse pickling salt
1/4 * 1/4 cup dry mustard
2 * 2 tablespoons pickling spice
10 * 10 cloves garlic, plus 10 cloves, crushed
1 * 1 teaspoon freshly ground pepper
8 * 8 pounds beef brisket
2 * 2 ribs celery, quartered crosswise
2 * 2 onions, quartered
5 * 5 large red potatoes, halved
3 * 3 carrots, peeled and cut crosswise into thirds
3 * 3 parsnips, peeled and cut crosswise into thirds
3 * 3 turnips, peeled and quartered
1 * 1 head of cabbage, cut into 6 wedges

Steps:

  • Directions 1. In an 8-quart nonreactive container, stir together hot water, pickling salt, dry mustard, pickling spice, whole garlic cloves, and pepper; let cool. Add beef, and top with a plate to weigh it down and keep it submerged. Let soak in brining liquid for at least 3 days and up to 6 days in the refrigerator. 2. Rinse brisket under cold water; place in a large pot with remaining crushed garlic cloves, celery, and onions. Add enough water to cover. Bring to a boil, skimming scum from surface. Cover pot, and let cook for 2 hours. 3. Uncover, adding potatoes, carrots, parsnips, turnips, and cabbage. Cover, and continue to cook until the meat and vegetables are tender, about 1 1/2 hours more.

Tips:

  • Use a good-quality corned beef brisket. Look for one that is well-marbled and has a deep red color.
  • Soak the corned beef in cold water for at least 12 hours before cooking. This will help to remove some of the saltiness.
  • Add vegetables to the pot with the corned beef during the last 30 minutes of cooking. This will help to flavor the vegetables and make them tender.
  • Serve the corned beef with your favorite sides, such as mashed potatoes, cabbage, or carrots.

Conclusion:

Corned beef and cabbage is a classic Irish dish that is perfect for a St. Patrick's Day celebration or any other special occasion. It is a hearty and flavorful dish that is sure to please everyone at the table. With a little planning and preparation, you can easily make this dish at home.

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