Corned Beef and Cabbage

Rated: 5 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
4 hr 0 min
Level:
Easy
Yield:
about 6 to 8 main-course servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 4 hr 0 min
Total:: 4 hr 10 min

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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)

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:

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

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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Comments & Reviews

recipe Corned Beef and Cabbage
Robin Fort Smith, AR 03-14-2009
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The best Irish St. Paddy's Day meal!
Rated: 5 stars out of 5

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.Read more
recipe Corned Beef and Cabbage
null null, null 03-13-2009
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The best corned beef recipe I ever tasted
Rated: 5 stars out of 5

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!Read more
recipe Corned Beef and Cabbage
Linda Dover, DE 04-10-2006
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Absolutely Delicious
Rated: 5 stars out of 5

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.Read more
recipe Corned Beef and Cabbage
Loisann Forest Grove, PA 03-01-2006
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Down home deilght
Rated: 4 stars out of 5

This was wonderfully done. Needs Ground Black pepper. To be Our falmily recipe.
recipe Corned Beef and Cabbage
Mary new york, NY 05-10-2005
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Really Good
Rated: 5 stars out of 5

Just the addition of the allspice to my regular recipe made a nice difference.
recipe Corned Beef and Cabbage
MICHAEL Epping, NH 03-17-2005
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Too salty
Rated: 3 stars out of 5

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.Read more