Corned Beef and Cabbage

Total Time:
4 hr 10 min
Prep:
10 min
Cook:
4 hr

Yield:
about 6 to 8 main-course servings
Level:
Easy

Ingredients
  • One 3-pound corned beef brisket (uncooked), in brine
  • 16 cups cold water
  • 2 bay leaves
  • 2 teaspoons black peppercorns
  • 4 whole allspice berries
  • 2 whole cloves
  • 1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
  • 8 small new potatoes (about 1 1/4 pounds), halved
  • Freshly ground black pepper to taste
  • Serving suggestion: Whole-grain mustard or horseradish sauce (recipe follows)
  • Horseradish Sauce:
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
  • 1/2 teaspoon grated lemon zest
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
Directions

Preheat the oven to 300 degrees F.

Place the corned beef in a colander in the sink and rinse well under cold running water.

Place the corned beef in a large Dutch oven with a tight-fitting lid, add the water, bay leaves, peppercorns, allspice and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.

Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.

Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.

Horseradish Sauce:

In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.


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Pairs Well With
Dark Beer

Toasty, bracing beer

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    watch your cooking times here: dropped in a 5lb Shannon pre brined CB in 12 cups of water(all my LC Dutch Oven could accommodate) and I hit an internal temp of 205 after 3 hours. Serious Eats recommended a final internal temp read of 183 - so be mindful that this estimated cooking time is on the long side.
    I usually cook mine in a crockpot every year. It comes out tasting fantastic and perfectly cooked except one thing. It's so tender that it's almost impossible to slice thin. Anyone have any suggestions?
    The only way I find to be able to slice it is to cook it the day before, remove it from the liquid and refrigerate it overnight. It will slice perfectly the next day.
    300 proved to be way too high, totally high boil of meat shriveled it down to a cannonball.
    My family was skeptical. Why change a good thing? Well...they loved it. The best ever! They wished I had used a larger brisket so there were more leftovers. I did use carrots and an onion. And, the horseradish sauce was awesome. Thank you for my new method to make this dish.
    I made this for an early St. Patrick's Day celebration. It was the best Corned Beef and cabbage dinner that I have ever made. Usually the corned beef is stringy and the veggies are mushy, but not this time. Everybody raved about it ! I ran right out and bought 2 more packages of corned beef to have at a later time because it was so good.
    Didn't cook the corn beef as written but the Horseradish sauce was a hit. Horseradish sauce went faster than the meal - it was sooo good. Will be a keeper recipe.
    I don't know what I did wrong, but the meat was tasteless. The horseradish sauce is amazing and that's what saved the meal.
    Excellent recipe and the horseradish sauce was outstanding. However, proportions are all off. I would suggest using a larger corned beef (or cutting the veggies & horseradish sauce in half) since I had so much leftover veggies & sauce that I had to make another corned beef the next day in order to use up the leftovers! Also-add carrots.
    The horseradish sauce is excellent. Great accompaniment for the corned beef and cabbage.
    Good recipe-I was so glad to see a horseradish sauce!!! My tips: Use at least a little beef broth or "better than beef" broth concentrate. I don't bother with skimming. Must have carrots. I use small whole potatoes and a whole head of cabbage. I do the whole thing stove top, in a heavy bottom pot on very low heat, as I also make an amazing "Irish Soda Bread" (a very old family recipe) and need the oven for the bread and my horseradish sauce ("sauce Albert" from an old "Joy of Cooking"-incredible-horseradish sauce really makes the meal!!) Also serve with melted butter for the veg. I don't know if this is "cool" but I want to share our family's recipe for soda bread
     CREAM-1/2 marg/butter-1 cup milk or buttermilk-2 xlg eggs-1/2 cup sugar
     MIX in sep bowl-3 cups flour-4tsp baking powder-1/2 tsp salt-3to 4 tbls caraway seeds-
     ADD-creamed egg mixture to flour mixture-if too stiff add a bit more liquid, you want a soft dough-Put in greased floured bread pan and bake at 350F for 1 hour!
    Outstanding! We made this recipe a few months ago and I thought it was the best corned beef and cabbage I had very had... and I LOVE corned beef. We are repeating the pleasure today for St. Patrick's Day... with a bigger cut of corned beef so we have more leftovers.
    Very good but don't forget to add the CARROTS, according to another recipe on this site, 5 large ones peeled and cut into 3 inch slices... also add a chopped onion to the water. I used stock instead of water, has much more flavor from past experience.
    The Corned Beef is very good but the Horseradish Sauce is out of this world!!!!
    My mom & I made this for a trial run before St. Patrick's day. It was easy, well flavored and very savoury! I highly recommend making the horseradish sauce, it's simple and really made the dish!
    I made this for a St. Patrick's Day dinner and got rave reviews. The brisket was so tender and seasoned to perfection. Everyone loved the potatoes most of all. For such an easy recipe, it packed great flavor.
    This recipe is simple, yet elegant in its flavorful result. I especially like the
     way the vegetables receive the taste infusion from the cooking liquids.
     The braising at low temperature in the oven is a great way to assure
     thorough cooking and fork tender meat. The special horseradish sauce
     is exquisite. You would be missing out on a St. Patrick's Day feast
     if you didn't add a Guinness or two and hot cross buns to the meal. Enjoy!
    I have always been intimidated my Corned Beef & Cabbage, but my husband is Irish so that says it all. This recipe was very easy & absolutely delicious (I used a brisket of Corned Beef instead of the canned, which I really recommend). We made sandwiches on Rye bread w/mustard using the left overs & they were even better!!! The cabbage is great for soup as well.
    This was wonderfully done. Needs Ground Black pepper. To be Our falmily recipe.
    Just the addition of the allspice to my regular recipe made a nice difference.
    This recipe was too salty for my liking. The second time preparing this recipe we boiled the corned beef twice to reduce the brine. On the third emersion we used the liquid to prepare the cabbage and potatoes. The spices gave just the right flavor and the salt was significantly reduce. The horseradish sauce is an excellent compliment.
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    St. Patrick's Day