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Chef John's Corned Beef and Cabbage

4

255 min

Chef John's Corned Beef and Cabbage

Chef John's Corned Beef and Cabbage Photo 1

Category

Beef Recipes

Time

255 min

Serving

8 persons

Calories

380

Rating

4.00★ (260)

Cuisine

European
Author: Victoria Buriak
It's almost St. Patrick's Day, and for many that means boiling up a nice authentic Irish dinner of corned beef and cabbage. The original Irish recipe actually used a type of lean bacon, made with a cut of pork similar to Canadian bacon. Corned beef came into the picture as a lower-cost substitution, to replace the more expensive and harder to find cut.

Ingredients

  • corned beef brisket with spice packet: 1 piece (4 pound)
  • quarts water: 3 piece
  • onion, quartered: 1 piece
  • carrots: 3 piece (cut into large chunks)
  • stalks celery: 3 piece (cut into 2-inch pieces)
  • salt: 1 tsp
  • red potatoes: 2 pound (halved)
  • head cabbage, cut into eighths: 1 piece

Metric Conversion

Stages of cooking

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  1. Combine corned beef and spice packet contents, water, onion, carrots, celery, and salt together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface.
    Chef John's Corned Beef and Cabbage Photo 2
  2. Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.
    Chef John's Corned Beef and Cabbage Photo 3
  3. Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more.
    Chef John's Corned Beef and Cabbage Photo 4
  4. Remove meat to a cutting board and let rest 10 to 15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top. Wendy Evelyn Purcell DeRose
    Chef John's Corned Beef and Cabbage Photo 5

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