Here are recipes for corned beef and cabbage:
Ingredients:
- 2-3 pounds corned beef brisket
- 1 large onion, peeled and cut into quarters
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon black peppercorns
- ½ teaspoon mustard seeds
- ½ teaspoon coriander seeds
- 4 whole cloves
- Mustard or horseradish, for serving
- 1 small head cabbage, cut into 6 wedges
- 3 medium potatoes, peeled and quartered
- 3 medium carrots, peeled and cut into thick slices
- Salt and pepper to taste
Instructions:
Place the corned beef brisket in a large pot and add enough water to cover the meat. Add the onion, garlic, bay leaves, peppercorns, mustard seeds, coriander seeds, cloves, salt, and pepper.
Bring the water to a boil, then reduce to a simmer. Cover and cook for about 2 to 2½ hours, or until the meat is tender when prodded with a fork.
Once the meat is tender, add the potatoes and carrots to the pot and let them cook for about 10-15 minutes.
After the potatoes and carrots have started to soften, add the cabbage wedges on top. Cook for an additional 15-20 minutes, or until the cabbage is tender but not mushy.
Corned Beef and Cabbage Slow Cooker Recipe
Ingredients:
- 3 to 4 pounds corned beef brisket, uncooked, with spice packet
- 1 onion
- 3 cloves garlic, sliced
- 2 bay leaves
- 2 ½ to 3 cups water
- 2 pounds potatoes, peeled and quartered
- 2 large carrots, chopped
- 1 small head green cabbage, cut into wedges
Instructions:
Chop the onion into large chunks and place in the bottom of a 6-quart slow cooker. Top with corned beef and seasoning packet.
Pour water into slow cooker until it just about covers the corned beef. Add garlic and bay leaves.
Cook on low for 8-10 hours.
After the initial 3 hours, add potatoes and carrots to the slow cooker.
Two hours before serving, add cabbage wedges to the slow cooker.
Remove corned beef from slow cooker and let rest 15 minutes before slicing. Serve with potatoes, carrots, and cabbage.
Oven-baked Corned Beef and Cabbage
Ingredients:
- Corned beef brisket
- Black pepper
- Cabbage
- Olive oil
- Guinness or any beer
- Balsamic vinegar
- Sugar (optional)
Instructions:
Preheat the oven to 325°F.
Unwrap the brisket and place it fat-side up inside a baking dish. If it came with a spice packet, sprinkle it over the top, then sprinkle on the black pepper and rub it in.
Cover the dish with heavy aluminum foil and place it in the oven for 2 1/2 hours, then uncover and continue baking for 30 to 45 minutes.
Check the brisket by inserting a fork in the meat. If it goes in easily, it’s ready; if it meets with resistance, bake for another 30 minutes—or up to 1 hour in some cases!
Once the brisket is fork-tender, remove it from the oven and let it rest, covered loosely in foil.
While the brisket is resting, make the balsamic reduction: Combine the vinegar and the sugar, if using, in a small saucepan over medium-high heat. Stir it together and bring the mixture to a boil, then reduce the heat to medium-low and simmer until the mixture is thick and reduced by half. Set it aside.
Next, make the cabbage: Increase the oven temperature to 350°F. Cut the cabbage into 8 wedges. In a large, heavy skillet, heat the olive oil over medium-high heat, and add the cabbage. Sear it on both sides until the cabbage gets as much color as possible, about 1 minute per side.
Use a spatula to transfer the cabbage to a rack placed over a rimmed baking sheet. Sprinkle the cabbage pieces with salt and pepper. Pour the Guinness into the bottom of the baking sheet, then carefully transfer the pan to the oven.
Bake the cabbage for 20 minutes, or until tender and deeper brown.
To serve: Slice or shred the rested beef on a cutting board (it should be very, very tender and almost falling apart). Then place it on a large platter alongside the cabbage wedges.
Drizzle generous spoonfuls of the balsamic reduction all over the cabbage slices and the meat, too.
Side Dishes
Corned beef and cabbage is a traditional dish, especially popular in the United States on St. Patrick’s Day. Here are some side dish ideas that pair well with it:
Colcannon: A traditional Irish dish combining mashed potatoes with cabbage or kale.
Potatoes: Options include mashed potatoes, boiled potatoes, scalloped potatoes, garlic herb skillet potatoes, or potato salad.
Carrots: Consider grilled or roasted carrots.
Cabbage: Instead of boiling cabbage, try roasting it as wedges. You can also prepare cabbage au gratin.
Bread: Serve with biscuits, crusty bread, traditional Irish soda bread, muffins, or rye bread.
Other Vegetable Dishes: Green beans, sauteed spinach, or brussels sprouts.
Sauces: Mustard, sour cream, creamy horseradish sauce, or honey mustard.
How to prevent cabbages from being mushy
To prevent cabbage from becoming mushy, consider these tips:
Salting: Salt shredded cabbage shortly before preparation to draw out excess moisture. Use about a tablespoon of kosher salt (or 1/2 tablespoon of table salt or sea salt) per six ounces of cabbage, let it sit for 10-15 minutes, then rinse and dry the cabbage before cooking. This helps the cabbage retain a crisp bite.
Cooking Methods: Avoid only boiling cabbage, which can lead to a mushy texture. Instead, try stir-frying, sautéing, grilling, or roasting. Roasting sliced wedges of cabbage can help them caramelize and become crispy.
Proper Cooking Time: When cooking cabbage, simmer or gently boil it, keeping an eye on the time. Shredded cabbage may only need about 5 minutes, while wedges may take 10-15 minutes.
Steaming: Consider steaming cabbage instead of boiling it to reduce the characteristic smell and prevent it from becoming mushy.
Right Cabbage for the Recipe: Use the appropriate type of cabbage for your recipe[3]. Savoy cabbage leaves are more tender, while Napa cabbage has a sweet, soft flavor best enjoyed raw or lightly stir-fried.
