CORNED BEEF & CABBAGE

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Corned Beef & Cabbage image

Compared to making the actual corned beef (that takes 7 to 10 days), the making of the dinner is relatively easy... so to speak. One of the things that surprised me, when I was working at this grubby little pub, years ago, is that this dish is not so much a traditional Irish dish, as it is a traditional American/Irish dish. But...

Provided by Andy Anderson !

Categories     Other Main Dishes

Time 3h30m

Number Of Ingredients 15

THE BRISKET BOIL
1 corned beef brisket, 2-3 pounds
1 tsp black peppercorns
2 medium bay leaves, dried
1 large cabbage head
12-15 small red potatoes, the smaller the better, about 1.5 pounds
2 medium carrots
1 medium yellow onion
1 bottle dark larger (optional)
THE SERVING
1 bunch fresh italian flat leaf parsley
6 Tbsp sweet butter, unsalted
1 clove fresh garlic
yellow or brown mustard (your choice, or both)
irish soda bread

Steps:

  • 1. Seven to ten days before serving, use the following recipe to make the corned beef: https://www.justapinch.com/recipes/main-course/main-course-beef/excellent-corned-beef-in-seven-days.html?p=5
  • 2. Chef's Note: You do not have to go though this part of the process, if you don't want to. Most stores do sell corned beef briskets, ready to cook. You could do that but it would actually be more expensive, it wouldn't be as much fun, and it wouldn't taste as good. Besides how do you know what nasty chemicals they're using to brine the brisket?
  • 3. Rinse the brisket and then add to a Dutch oven or stockpot that is large enough to hold the brisket and all the veggies.
  • 4. Cover with water, and then add the beer, if using.
  • 5. Add the peppercorns and the two bay leaves.
  • 6. Bring to a boil, and then reduce to a simmer, cover, and allow to simmer for two hours.
  • 7. VEGGIE PREP TIME
  • 8. While the brisket is simmering away, clean and quarter the potatoes, or if they are small, leave whole.
  • 9. Remove the outer leaves from the cabbage; the inner leaves should be a nice bright green. Cut the cabbage into quarters at the spine, so the leaves hold together.
  • 10. Wash and cut the carrots into chunks.
  • 11. Chef's Note: The carrot is not for eating; their only contribution to this dish is to reduce the bitterness of the cabbage. In some traditional Irish families, it is considered offensive to serve the carrot with the dinner.
  • 12. Peel the onion, and cut into quarters.
  • 13. Rinse the parsley, and then chop... discard the stems.
  • 14. After the brisket has been simmering for two hours, add the potatoes, and add additional water, if necessary, to cover the lot.
  • 15. Return to a boil, reduce to a simmer, cover, and simmer for 12 minutes.
  • 16. Add the cabbage, then the onion, and the carrot. Add more water, if necessary to cover all the veggies.
  • 17. Bring to a boil, reduce to a simmer, cover, and simmer an additional 20 to 25 minutes, or until the cabbage and potatoes are nice and tender.
  • 18. Remove the brisket, and allow to rest, tented for 10 minutes.
  • 19. Take a large serving bowl, crush the garlic clove, rub it around the interior of the bowl, and then discard the garlic.
  • 20. Remove the hot potatoes from the broth with a slotted spoon, and place them in the bowl. Add the butter, and a generous handful of the chopped parsley.
  • 21. Stir gently until the butter has melted, and the parsley has evenly coated the potatoes.
  • 22. Remove the bay leaves, and the carrot chunks from the liquid and discard.
  • 23. Add the cabbage and onions to a large deep serving platter, along with some of the cooking liquid.
  • 24. Cut the beef across the grain, and lay on top of the cabbage.
  • 25. Chef's Tip: A boiled brisket is a difficult thing to cut... make sure that you have a very sharp knife for this step.
  • 26. Put out some plates and serving utensils and have at it. Oh, and don't forget the mustard and the bread.
  • 27. Keep the faith, and keep cooking.

Sanyu Joanita
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I've been making this recipe for years, and it's always a hit. The corned beef is always fall-apart tender, and the cabbage is perfectly cooked. I highly recommend this recipe!


OFONIME EKONG
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This is a classic recipe that is always a hit. The corned beef is always tender and flavorful, and the cabbage is perfectly cooked. I love serving this dish with mashed potatoes and carrots.


Bootaan Dacal
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I made this recipe for a St. Patrick's Day party, and it was a huge success. Everyone loved the corned beef and cabbage. I will definitely be making this recipe again.


Mousa Alsardi
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This recipe was so easy to follow, and the results were amazing. The corned beef was so tender and flavorful, and the cabbage was perfectly cooked. I will definitely be making this again.


Jannat Ahmed
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I've made this recipe several times now, and it's always a hit. The corned beef is always fall-apart tender, and the cabbage is perfectly cooked. I highly recommend this recipe!


qian pen
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This corned beef and cabbage was amazing! The meat was so tender and flavorful, and the cabbage was cooked to perfection. I will definitely be making this again.


Nojir Ahmed
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I've been making this recipe for years, and it's always a hit. The corned beef is always fall-apart tender, and the cabbage is perfectly cooked. I highly recommend this recipe!


beauty Mon
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This recipe is a classic for a reason. The corned beef is always tender and flavorful, and the cabbage is perfectly cooked. I love serving this dish with mashed potatoes and carrots.


Alex Vigier
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I made this recipe for St. Patrick's Day, and it was a huge success. Everyone loved it! The corned beef was so tender and flavorful, and the cabbage was perfectly cooked. I highly recommend this recipe.


Harrison C Phiri
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This was my first time making corned beef and cabbage, and it turned out great! The recipe was easy to follow, and the dish was delicious. I will definitely be making this again.


Lora Johnson
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I've been making this recipe for years, and it's always a hit. The corned beef is always fall-apart tender, and the cabbage is perfectly cooked. I highly recommend this recipe!


Great Mundando
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This recipe is a classic for a reason. The corned beef is always tender and flavorful, and the cabbage is perfectly cooked. I love serving this dish with mashed potatoes and carrots.


Mutumba Richard
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I made this recipe for St. Patrick's Day, and it was a huge success. Everyone loved it! The corned beef was so tender and flavorful, and the cabbage was perfectly cooked. I highly recommend this recipe.


Louann Smith
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This was my first time making corned beef and cabbage, and it turned out great! The recipe was easy to follow, and the dish was delicious. I will definitely be making this again.


Wafa Jamali
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I've made this recipe several times now, and it's always a hit. The corned beef is always fall-apart tender, and the cabbage is perfectly cooked. I highly recommend this recipe!


Jony Barua
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This recipe was absolutely delicious! The corned beef was so tender and flavorful, and the cabbage was perfectly cooked. I will definitely be making this again.