Corned Beef and Cabbage
Servings: 6 servings
Calories: 733cal
Equipment
- Dutch oven or stockpot
Ingredients
To make your brine from scratch:
- 4 cups water PLUS more as needed
- 1 cup salt
- ½ cup brown sugar
- 1 teaspoon whole mustard seeds
- 1 teaspoon black peppercorns
- ½ teaspoon white peppercorns
- 1 teaspoon whole cloves
- 1 teaspoon whole juniper berries
- 2 bay leaves
- ½ teaspoon ground ginger
Whether you make your corned beef brisket from scratch or not, you'll need:
- 4 pounds beef brisket trimmed
- 1 onion sliced
- 1 cup carrots 1 large carrot
- ½ head cabbage sliced into wedges
- 6 red potatoes halved or quartered
- 3 cloves garlic optional
- 6 cups water or more as needed
Instructions
To Make the Brine
- To make the brine (if using), place all ingredients in a stockpot and bring to a boil to dissolve the 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.
To Prepare
- When ready to prepare, place the 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 are 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.
Notes
- You can make this recipe using our homemade brine or by using a pre-seasoned corned beef brisket from the grocery store. Both ways work well! Brining the beef brisket can sometimes be tricky if you don't fully submerge it in the mixture, however, it does allow you to control the amount of salt that goes into your beef. We have made this recipe both ways, it all comes down to preference.
- Red potatoes are most authentic for this recipe, and you'll want to use green cabbage. Cut the cabbage into wedges, leaving part of the core intact to keep the cabbage from falling apart.
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
