Corned Beef and Cabbage

One of my new favorite comfort foods is Corned Beef & Cabbage – it’s not something I grew up eating, but it is so incredibly delicious and unique that it has fast become a cold weather dinner favorite.

Corned Beef and Cabbage Recipe

Corned beef and cabbage is a delicious one-pot recipe that has come to symbolize Irish culture in North America, however it’s actually a fun mash-up of New York Irish and Jewish cultures coming together to create something absolutely amazing.

Now, you have two options when it comes to making corned beef and cabbage:

• make the corned beef from scratch with homemade brine
• buy a pre-seasoned corned beef brisket

Where I live, a good-quality corned beef brisket is pretty inexpensive so it’s a hard decision between the pride of doing it myself and the ease of spending $5, because I’ll be honest – I bought a store-bought one and it was perfect.

Yes, the store-bought one was way too salty – but I also think that corned beef is supposed to be salty, so that one negative kind of cancels itself out.

I’m including the recipe I used to make our corned beef brisket from scratch below, but do not feel guilty if you skip the crazy seasoning and brining steps and skip straight to making corned beef and cabbage. (You’ll also skip the risk of the corned beef going bad if you don’t submerge it fully or someone disturbs the container in the fridge and shifts the beef out of the brine.)

Either way, it will still be a delicious way to celebrate Saint Patrick’s Day along with some Baileys Irish Cream Chocolate Fudge.

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Ingredients you will need

To make your brine from scratch:

• 4 cups water PLUS more as needed
• 1 cup salt
• 1/2 cup brown sugar
• 1 teaspoon whole mustard seeds
• 1 teaspoon black peppercorns
• 1/2 teaspoon white peppercorns
• 1 teaspoon whole cloves
• 1 teaspoon whole juniper berries
• 2 bay leaves
• 1/2 teaspoon ground ginger

Whether you make your corned beef brisket from scratch or not, you’ll need:

• 1 (3-5lb) beef brisket, trimmed
• 1 onion
• 2 large carrots or 1 cup small carrots
• 1/2 head cabbage
• 6 potatoes (red are most authentic)
• 3 cloves garlic, optional
• 6 cups water, approximately

Kitchen Tools You May Find Helpful

• Dutch oven or large stockpot
• Sharp knife
• Large glass container with lid
• Vegetable peeler

Make these easy homemade dinner rolls to go along with this meal or these perfect brown butter mashed potatoes. Now you’re all set! Have you ever tried making this yummy dish? What are your favorite winter comfort foods?

Don’t forget the dessert! These Green Jello Shots are a fun and festive St. Patrick’s Day treat to enjoy after this delicious Corned Beef and Cabbage meal. And of course, don’t forget to make Irish Soda Bread! If you have any leftovers you can make these Corned Beef Sandwiches or Cabbage Rolls!

Corned Beef & Cabbage

Corned beef and cabbage is a delicious one-pot recipe that has come to symbolize Irish culture in North America, a popular dish for St. Patrick's Day!

5 from 1 vote

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Course: Dinner

Cuisine: Irish

Servings: 6 people

3 hours hrs 15 minutes mins

Calories: 733

Author: Amanda Formaro

Ingredients

To make your brine from scratch:

• ▢ 4 cups water PLUS more as needed
• ▢ 1 cup salt
• ▢ 1/2 cup brown sugar
• ▢ 1 teaspoon whole mustard seeds
• ▢ 1 teaspoon black peppercorns
• ▢ 1/2 teaspoon white peppercorns
• ▢ 1 teaspoon whole cloves
• ▢ 1 teaspoon whole juniper berries
• ▢ 2 bay leaves
• ▢ 1/2 teaspoon ground ginger

Whether you make your corned beef brisket from scratch or not, you'll need:

• ▢ 4 pounds beef brisket trimmed
• ▢ 1 onion
• ▢ 1 cup carrots 1 large carrot
• ▢ 1/2 head cabbage
• ▢ 6 red potatoes
• ▢ 3 cloves garlic optional
• ▢ 6 cups water approximately

Instructions

To make the brine:

• Place all ingredients in a stockpot and bring to a boil to dissolve sugar and salt, stirring occasionally.
• Allow the brine to cool completely before submersing the brisket. Top with additional water as needed to completely cover.
• Refrigerate for up to 10 days to brine.
• When ready to prepare, place corned beef brisket in large pot (or Dutch oven) and cover with fresh water.
• Cover pot with lid and bring to a boil, then reduce to a simmer.
• Continue to simmer for 45 minutes per pound.
• Peel and chop your vegetables however you'd like - it's more rustic to leave them with a bit of skin.
• Add the vegetables except the cabbage to the pot when there's about 30 minutes left of cooking time. After 15 minutes, add the cabbage.
• Remove the pot from the heat and let the meat rest for 10 minutes before serving.

Nutrition

Serving: 1portion | Calories: 733cal | Carbohydrates: 61g | Protein: 68g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 187mg | Sodium: 19187mg | Potassium: 2230mg | Fiber: 6g | Sugar: 24g | Vitamin A: 3655IU | Vitamin C: 49.1mg | Calcium: 118mg | Iron: 8.3mg

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