Corned Beef & Cabbage Recipe (2024)

Slow-simmer corned beef, add some cabbage at the end of the cooking time, and you'll have a deliciously tender Corned Beef & Cabbage one-pot dinner. So easy and so good, you'll wonder why you don't make it more often!
CLICK HERE TO PIN THIS FOR LATER

Corned Beef & Cabbage Recipe (1)


Corned beef is not a common dish here in the South. In fact, I often have a hard time even finding corned beef brisket in our grocery stores.

But when I do find it? -- It's totally worth grabbing it up and making a big ol' pot of Corned Beef & Cabbage or our family-favorite, very-similar New England Boiled Dinner.

Having grown up in New England (Vermont, to be exact), I grew up eating corned beef. My born-and-bred-Southern-boy husband, though? Not so much. In fact, he says he once witnessed a pretty heated debate about the stuff between a Northerner and a Southerner!

The Northerner involved in said debate was talking about enjoying corned beef & cabbage.

Corned beef is actually a brisket that is then salt cured -- turning the brisket into the distinctive thing we know as corned beef.

The Southerner involved in said debate ... a cattle farmer, mind you ... was calling into question said Northerner's knowledge of cuts of beef, heatedly asking just exactly what cut from the cow corned beef was. And heatedly stating that there was no such cut called the 'corned beef.'

Which, indeed, is true.

There is indeed no cut of beef called corned beef. That Southern cattle farmer was exactly right. I'm not so sure this was worth a heated debate, though.

Corned beef is actually a brisket, a cut from the breast or lower chest of beef, that is then salt cured -- turning the brisket into the distinctive thing we know as corned beef.

Corned beef comes in two varieties of cuts -- flat cut and point cut. Point cut has more fat marbled through it whereas flat cut, due to it's shape, produces nicer, prettier slices.

Corned Beef & Cabbage Recipe (2)

So I guess that makes corned beef a ... thing? ... not a cut?

Personally in my mind, who cares if it's a cut or not?? Corned beef sure tastes delicious, and that's all that matters to me.

And when that corned beef is cooked up and served with big wedges of cabbage? It's divineness in a pot.

Now, brisket is a tougher cut of beef that requires long, slow cooking in liquid to tenderize it. In the case of this Corned Beef & Cabbage, that liquid is a mixture of beer and a whole lot of water, in which the beef is simmered for several hours. This long slow simmer produces deliciously fork-tender beef.

Brisket is a tougher cut of beef that requires long, slow cooking in liquid to tenderize it. In the case of Corned Beef & Cabbage, that liquid is a mixture of beer and a whole lot of water.

To cook up a pot, first start by soaking the corned beef brisket in cold water for about 30 minutes. This removes some of the salt absorbed into the meat during the salt curing process. Don't skip this step -- or you'll end up with an excessively salty finished dish.

Then place the corned beef in a large stock pot or Dutch oven and pour abeer over the beef. Use any old kind of beer except something that's dark, like a stout or a porter. Dark beers are just too bitter and intense for this preparation.

Add water to the pot until the liquid level reaches about 1 inch over the top of the beef brisket. Then add in the spices from the spice packet that comes in the corned beef package.

If yourcorned beef brisket happened to not come with a spice packet (or you just want to amp up the flavor of the cooking liquid!), use about a teaspoon of pickling spice.

Corned Beef & Cabbage Recipe (3)

Gently simmer the corned beef on its own for about 3 hours.

Then add cabbage wedges to the pot, and keep cooking the corned beef and cabbage together for about 30 more minutes.

Traditionally, corned beef and cabbage is just that -- corned beef and cabbage wedges. But if you'd like, you can also add some carrots to the pot, too. I usually do!

I figure, if I've already got a pot simmering, why not get another vegetable cooked at the same time, too. Not to mention, the corned beef juice in the cooking liquid brings fabulous flavor to fresh carrots simmered in its deliciousness.


Corned Beef & Cabbage Recipe (4)

Once the simmering time is done, remove the corned beef to a cutting board and trim off the fat. Cut the meat into slices and place the slices on a serving platter.

How the corned beef is cut into slices is very important if you want to produce the best result.

It's this combination of a long slow simmer + slicing across the grain that produces tender corned beef slices.

Besides the long, slow cooking in liquid, to create tender corned beef one also has to be mindful of how the brisket is cut. To make the meat more tender, always slice corned beef across the grain ... meaning the knife is running perpendicular to the lines of the meat.

It's this combination of a long slow simmer + slicing across the grain that produces tender corned beef slices.

Corned Beef & Cabbage Recipe (5)

Use a slotted spoon to remove the cabbage from the pot, letting the excess water drain. Place the cabbage on the serving platter alongside the corned beef slices, and you're good to go to enjoy the deliciousness. Pretty easy, right?

And so, I think we've settled the heated North-vs-South debate that corned beef is not a cut of beef. But I think after one bite of this tasty dish, all will also come to realize ... it doesn't really matter. Corned beef is delicious, and that's all that matters.

If you live in the North where the yummy stuff is readily available, I hope you'll enjoy a big ol' pot of Corned Beef & Cabbage soon! If you live in the South or other areas where it's harder to come by, grab it up the next time you're fortunate enough to see it ... and enjoy yourself a big ol' pot, too.

I think you'll be glad you did.

Check out these other fabulous meat-dish favorites:

  • New England Boiled Dinner (with corned beef)
  • Mama's Stovetop Pork Roast
  • Baked Ham with Brown Sugar Glaze
  • Slow Cooker Apple Pork Loin
  • Dry-Brined Roasted Turkey
  • Maple Crock Pot Ham
  • Whole Roasted Chicken with Vegetables
  • Oven Barbecue Chicken Thighs

Corned Beef & Cabbage Recipe (6)

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

corned beef recipes, corned beef cabbage, St. Patricks day recipes, how to make corned beef and cabbage

Main Dishes

Yield: about 8-12 servings

Author:Tracey | The Kitchen is My Playground

Corned Beef & Cabbage Recipe (7)

Corned Beef & Cabbage

Slow-simmer corned beef and add some cabbage at the end of the cooking time for a deliciously tender Corned Beef & Cabbage one-pot dinner. You'll wonder why you don't make it more often!

prep time: 35 Mcook time: 3 H & 30 Mtotal time: 3 H & 65 M

ingredients:

  • 4 to 5 lb. corned beef brisket
  • 1 (12 oz.) beer {anything except stout or porter}
  • 1 head green cabbage, cut into 6 to 8 wedges
  • 4 carrots, peeled and cut in large chunks {optional}

instructions:

How to cook Corned Beef & Cabbage

  1. Remove the corned beef brisket from its packaging, setting aside the spice packet that comes with it. Rinse the beef brisket with cold water.
  2. Place the beef brisket in a large Dutch oven and cover the beef with cold water; let stand at room temperature for 15 to 30 minutes to remove some of the salt. After soaking, discard the water.
  3. Pour beer over the beef; add fresh water until the water level reaches about 1 inch over the top of the beef brisket. Add the spices from the spice packet.
  4. Bring the water up to a boil. Use a slotted spoon to skim off any foam that forms on the top.
  5. Cover, reduce the heat, and gently simmer for 3 hours or until the beef is fork tender.
  6. Add the cabbage and carrots {if using} to the pot. Increase heat and bring the pot to a boil. Reduce heat and continue to simmer for 25 to 30 minutes or until vegetables are tender.
  7. Remove corned beef to a cutting board and trim off the fat. Cut meat into slices, cutting across the grain of the meat. Place slices on a serving platter.
  8. Use a slotted spoon to remove cabbage from the pot, letting excess water drain. Place on the serving platter alongside the meat.

TRACEY'S NOTES

  1. Either flat cut or point cut corned beef brisket works for this dish. It is easier to cut a flat cut into nice slices, while a point cut has more fat marbling and will produce juicier meat.
  2. Beer may be omitted or replaced with 1 1/2 cups apple juice. If using beer, be sure not to use a stout or porter beer as these are too bitter for the dish.
  3. If the corned beef brisket doesn't come with a spice packet {or you just want to amp up the flavor of the cooking liquid!}, use about a teaspoon of pickling spice.

https://www.thekitchenismyplayground.com/2015/03/corned-beef-cabbage-recipe.html

Created using The Recipes Generator


You might also enjoy these other delicious classic New England dishes:

Corned Beef & Cabbage Recipe (8)

New England Boiled Dinner

Corned Beef & Cabbage Recipe (9)

Boiled Onions


Corned Beef & Cabbage Recipe (10)

Baked Acorn Squash with Maple Glaze

Corned Beef & Cabbage Recipe (11)

Slow Cooker Clam Chowder

Corned Beef & Cabbage Recipe (12)

CLICK HERE TO PIN THIS FOR LATER

Corned Beef & Cabbage Recipe (2024)

FAQs

What is the secret to best corned beef? ›

Simmering corned beef on the stovetop is a tried-and-true method that results in very tender beef. One of the keys to simmering corned beef correctly is the amount of water in the pot. When there's not ample liquid to cover the meat, your dreams of tender corned beef may be replaced by a tough, chewy result.

How many pounds of corned beef and cabbage per person? ›

The Corned Beef

For flat cuts, buying about 3/4-pound per person will ensure that there's plenty for dinner and enough for leftover hash and sandwiches the next day. The "point" cut is thicker, smaller, and marbled with much more fat and connective tissue.

What is the best and easiest way to cook corned beef? ›

Slow cooker corned beef brisket is easy to make using a crock pot, adding chopped vegetables, herbs and spices to the meat, and cooking for 8 to 10 hours on low heat. Another option is to bake corned beef and glaze it with stone ground mustard and brown sugar to flavor the dish.

What not to do when cooking corned beef? ›

Not rinsing the meat before cooking.

Do this instead: Whether you bought a ready-to-cook corned beef or you cured your own, rinse the meat several times under cool water to remove any excess salt. But don't think this means you're rinsing away all the flavor; by this point, the meat is fully infused with it.

Does corned beef get more tender the longer you cook it? ›

Information. Corned beef is made from one of several less tender cuts of beef like the brisket, rump, or round. Therefore, it requires long, moist cooking. Corned beef is safe once the internal temperature has reached at least 145 °F, with a three minute rest time, but cooking it longer will make it fork-tender.

What makes corned beef taste good? ›

Corned beef is typically made from beef brisket – a relatively inexpensive cut of beef – cured in salt brine, with some pickling spices: bay leaf, peppercorns, mustard seed, juniper berries, coriander seeds, and whole cloves. Corned beef gets its characteristic sweet and tart taste from the brine.

Should I use liquid from corned beef package? ›

To make the corned beef, open the sealed package right over the slow cooker, because you want to include the brine in the cooking liquid. Don't discard the brine. Place the meat into the cooker and add enough cold water to cover.

What is the red liquid in corned beef package? ›

Blood is removed from beef during slaughter and only a small amount remains within the muscle tissue. Since beef is about 3/4 water, this natural moisture combined with protein is the source of the liquid in the package.

What happens if corned beef doesn't have spice packets? ›

If the corned beef didn't come with a spice packet, you'll want to use 2 teaspoons of seasoning per pound of corned beef. If you'd like to make a double batch of the seasoning, simply click on the 2X button above. The ingredient amounts will automatically update to accommodate the new serving size.

Should you always rinse corned beef before cooking? ›

It's a good idea to do so. Don't worry that you will be rinsing away flavor. Rinsing the corned beef means it will be less salty. Also, keep the seasoning packet if one came with it.

Why does my corned beef always come out tough? ›

Slow cooking at a low temperature gives the collagen in the meat time to become soft and gelatinous, which makes your meat tender. If your meat is dry or chewy, it's likely because it was cooked too hot and too fast.

Is it better to boil or slow cook corned beef? ›

No matter the method you use, it's best to cook low and slow. Place the corned beef in a stockpot. Add the spice packet and a bottle of dark beer. Bring to a boil, cover, and cook on a low simmer for about 2.5-3.5 hours, or 45-50 minutes per pound.

What makes corned beef unhealthy? ›

Corned beef is processed red meat made by brining brisket in a salt and spice solution to flavor and tenderize it. While it provides protein and nutrients like iron and vitamin B12, corned beef is relatively high in fat and sodium. It's also a source of certain compounds that may increase your risk of cancer.

How long to boil cabbage? ›

Bring a large pot of salted water to a boil, then add cabbage. (It's OK to crowd the pot because the cabbage will shrink!) Step 2Boil until tender, about 5 minutes for shredded cabbage and 10 minutes for wedges. Drain on a paper-towel lined plate to dry.

Should corned beef be cooked covered or uncovered? ›

Bring everything to a boil, cover, and reduce the heat to maintain a steady simmer. Cook (don't disturb it much) until the corned beef is completely tender when pierced with a fork, about 3 to 4 hours. Remove the corned beef from the pot and slice across the grain to serve.

What is the most flavorful cut of corned beef? ›

Point Cut: More marbling and fat, ideal for slow cooking, results in a richer flavor and more tender meat, best for hearty dishes.

Why do you soak corned beef before cooking? ›

Soak the corned beef for at least 2 hours in warm water prior to cooking. This will help to draw out large amounts of salt, used during corned beef process. We recommend letting it soak 30 minutes for every pound.

Should you use the juice in the corned beef package? ›

To make the corned beef, open the sealed package right over the slow cooker, because you want to include the brine in the cooking liquid. Don't discard the brine.

References

Top Articles
Latest Posts
Article information

Author: Patricia Veum II

Last Updated:

Views: 6135

Rating: 4.3 / 5 (44 voted)

Reviews: 83% of readers found this page helpful

Author information

Name: Patricia Veum II

Birthday: 1994-12-16

Address: 2064 Little Summit, Goldieton, MS 97651-0862

Phone: +6873952696715

Job: Principal Officer

Hobby: Rafting, Cabaret, Candle making, Jigsaw puzzles, Inline skating, Magic, Graffiti

Introduction: My name is Patricia Veum II, I am a vast, combative, smiling, famous, inexpensive, zealous, sparkling person who loves writing and wants to share my knowledge and understanding with you.