Imagine a dish that transforms humble ingredients into a culinary masterpiece that will transport your taste buds straight to the rolling green hills of Ireland. This Easy Traditional Corned Beef and Cabbage recipe isn't just a meal—it's a journey through Irish comfort food that will have your family begging for seconds. Whether you're celebrating St. Patrick's Day or simply craving a hearty, soul-warming dinner, this recipe promises to deliver an authentic experience that's both simple to prepare and incredibly delicious.
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: Irish
Serves: 6 servings
Ingredients
- 3 lbs corned beef brisket
- 1 head cabbage, quartered
- 4 carrots, peeled and chopped
- 4 potatoes, peeled and quartered
- 1 onion, quartered
- 4 cups water
Instructions
- Begin by gathering all your ingredients: 3 lbs of corned beef brisket, 1 head of cabbage (quartered), 4 peeled and chopped carrots, 4 peeled and quartered potatoes, 1 quartered onion, and 4 cups of water.
- Rinse the corned beef brisket under cold water to remove excess salt and brine. This helps to reduce the saltiness of the final dish.
- In a large pot or Dutch oven, place the rinsed corned beef brisket and cover it with 4 cups of water. Make sure the meat is fully submerged.
- Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 2 hours. This slow cooking process will make the meat tender.
- After 2 hours, add the quartered onion, chopped carrots, and quartered potatoes to the pot. Stir gently to combine the ingredients, ensuring the vegetables are submerged in the cooking liquid.
- Continue to simmer for another 30 minutes. This allows the vegetables to cook through and absorb the flavors from the corned beef.
- While the vegetables are cooking, prepare the cabbage. After the 30 minutes are up, add the quartered cabbage to the pot. Stir gently to incorporate it with the other ingredients.
- Cover the pot again and simmer for an additional 15-20 minutes, or until the cabbage is tender and the corned beef is fork-tender.
- Once cooked, remove the corned beef from the pot and place it on a cutting board. Let it rest for about 10 minutes before slicing. This resting period helps retain the juices in the meat.
- Slice the corned beef against the grain into thin slices. This ensures that each piece is tender and easy to chew.
- To serve, arrange the sliced corned beef on a platter and surround it with the cooked vegetables. You can ladle some of the cooking liquid over the dish for added flavor.
- Enjoy your Easy Traditional Corned Beef and Cabbage with some mustard or horseradish on the side, if desired!
Tips
- Rinse the Brisket: Always rinse your corned beef before cooking to remove excess salt and reduce the overall saltiness of the dish.
- Low and Slow is the Way to Go: Cooking the corned beef at a low temperature for a longer time ensures the meat becomes incredibly tender and flavorful.
- Slice Against the Grain: When cutting the corned beef, always slice against the grain to guarantee the most tender, melt-in-your-mouth texture.
- Don't Overcook the Vegetables: Add vegetables at different stages to prevent them from becoming mushy. Potatoes and carrots go in first, with cabbage added towards the end of cooking.
- Let the Meat Rest: After cooking, let the corned beef rest for 10 minutes before slicing. This helps the juices redistribute, keeping the meat moist and flavorful.
- Save the Cooking Liquid: The broth left after cooking is packed with flavor. Use it to baste the meat or as a base for future soups.
- Serving Suggestion: Serve with traditional accompaniments like whole grain mustard, horseradish, or a splash of Irish beer for an authentic touch.
Nutrition Facts
Calories: 399kcal
Carbohydrates: 23g
Protein: 33g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 75mg
