Tender Corned Beef And Cabbage
My Corned Beef and Cabbage recipe is a real crowd-pleaser. The corned beef is incredibly tender and full of flavor, blending beautifully with the crisp cabbage and earthy potatoes and carrots. The best part? It’s so simple to make, ensuring a comforting and satisfying meal without any stress.
Corned Beef Brisket: If you can’t find corned beef, a brisket with a spice packet can be a good alternative. Onion: I recommend yellow or white onions. Garlic: Fresh is always best. Use as much or as little as you like. Bay Leaves: These add a subtle, herbal aroma. Peppercorn and Seed Mix: Combine black peppercorns, mustard seeds, whole cloves and coriander seeds. If your corned beef came with the pickling spice, use that instead. Cabbage: You’ll need one small head of cabbage cut into 6 wedges. Potatoes: Any type of potato will work, but I prefer the creaminess of Yukon Golds. Carrots: If you don’t have carrots, parsnips could be an interesting twist. Salt and Pepper: I always say, adjust these to your taste!
Start by placing your corned beef brisket in a large pot. This is the foundation of your dish, so make sure the pot is big enough to comfortably fit the brisket and enough water to cover it. Add in your onion, garlic, bay leaves, and the peppercorn and seed mix. Bring the pot to a boil, then reduce the heat to a simmer. Cover it and let it cook for about 2 to 2½ hours, or until the meat is tender when prodded with a fork. Next, add in the potatoes and carrots and cook for another 10-15 minutes or until the potatoes and carrots are fork tender. Once the potatoes and carrots are tender, it’s time to gently place the cabbage wedges on top. Cook for an additional 15-20 minutes, or until the cabbage is tender but not mushy. Once everything is cooked to perfection, remove the vegetables and beef from the pot, slice the beef against the grain, and serve it all together.
Storage
To store leftover Corned Beef, first let it cool to room temperature. Then, place it in an airtight container or wrap it tightly in plastic wrap or aluminum foil. You can store it in the refrigerator for up to 3-4 days or in the freezer for about 2-3 months.
