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:
Intermediate

Ingredients
  • 1 (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
  • 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
  • Corned Beef Hash with Poached Eggs:
  • Hash:
  • 2 cups roughly chopped boiled red new potatoes, preferably leftover from Corned Beef and Cabbage
  • 2 cups diced leftover cooked corned beef
  • 1/4 cup corned beef cooking liquid or chicken broth
  • 1/2 medium yellow medium onion, grated
  • 1/2 clove garlic, mashed with a fork
  • 1 tablespoon whole-grain mustard
  • 1/4 teaspoon dried thyme
  • Pinch of nutmeg
  • Freshly ground black pepper
  • 1 tablespoon chopped flat-leaf parsley
  • 1/4 cup plus 1 tablespoon unsalted butter
  • Eggs:
  • 4 cups cold water
  • 1/2 cup distilled white vinegar
  • 1/2 teaspoon kosher salt
  • 8 fresh large eggs
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.

Cook's Note: Leftover corned beef makes great corned beef hash. In fact, most of us here in the Food Network Kitchens make it just to make our morning-time favorite, corned beef hash with poached eggs.

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.

Yield: about 1 3/4 cups

Eggs:

In large bowl, place 1 cup of the potatoes and mash with a fork. Add the remaining 1 cup potatoes, corned beef, cooking liquid, onion, garlic, mustard, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight.

Remove the hash mixture from the refrigerator and stir in the parsley.

Heat 1/4 cup butter in a large cast-iron skillet over medium-high heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a round cake the size of the skillet. Cook, shaking the skillet occasionally, for 4 minutes. Reduce the heat to medium and continue cooking, moving the skillet occasionally, until the underside is browned and crusty, about 6 minutes more.

To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto another plate, cooked-side up. Return the skillet to the heat, raise to medium-high, and heat the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more. Set aside covered with foil to keep warm.

While the corned beef hash is cooking, combine the water, vinegar and salt in a large skillet and bring to a simmer. Crack the eggs into separate cups. Carefully slide the eggs into the skillet and cook, turning occasionally with a spoon, until firm, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to kitchen towel. Lightly dab the eggs with a kitchen towel to remove any excess water.

Divide the hash among plates and top with the poached eggs.

Yield: 4 servings

Copyright 2001 Television Food Network, G.P. All rights reserved


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Pairs Well With
Dark Beer

Toasty, bracing beer

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4.9 133
Great recipe!!! Added some carrots for color and flavor and everything was perfect. item not reviewed by moderator and published
Hands down the BEST CB&C recipe!! I add a 16oz bottle or can of Murphy's or Guinness Irish Stout in place of some of the water. I use a 5.5 lb CB so there are leftovers to make the hash. MAKE THE HASH!! I freeze the potatoes, cooking liquid & leftover CB & make breakfast the next weekend. Everyone loves the horseradish sauce, even those that are not horseradish fans. I serve the CB with the cabbage & colcannon. It's a HIT every year. item not reviewed by moderator and published
Just simply scrumptious! I have made this many times and it is always a winner. item not reviewed by moderator and published
This was a great dish! item not reviewed by moderator and published
The only corned beef recipe I use. Always comes out perfectly. item not reviewed by moderator and published
This recipe is fantastic! Brisket not chewy at all. Great flavor and super-easy to make. Made my own mashed potatoes and added carrots to cabbage at the end. I will never be unsure of the end product again. Horseradish sauce was much better than I thought it would but I did add a horseradish sauce in place of horseradish just to be sure it wouldn't be too intense. Thank you so much. item not reviewed by moderator and published
I have been making this recipe for about 4 years now, and feel like I have perfected it, so thought that I would pass on a few of my hints. First, buy the really nice cut of corned beef--the cheap fatty one shrinks up too much (and buy more than you think that you will need because the leftovers make excellent sandwiches!. I only rinse the beef lightly--I like to keep some of the salt. I also replace some of the water with beer, preferably Guiness. And I bring the meat & water to a boil, skim off the scum, THEN add the spices--otherwise, I feel like I lose too much in the skimming process. I also use Yukon gold potatoes--they are so buttery!--and add them about 20-25 minutes before the cabbage (I like my potatoes nice and soft. Serve with the yummy horseradish and LOTS of good Irish butter for the potatoes! item not reviewed by moderator and published
I've been making this for years! EVERYONE loves it. The horseradish sauce is especially nice. I made 3 batches recently for BUNCO and gave everyone little "doggy bags" to take home. I also have found that if you purchase the pre-seasoning corned beef (I like the Costco brand works nicely. I still season it according to the recipe above. Mangia! item not reviewed by moderator and published
Delicious and not difficult at all. I also pour in a bottle of beer for a little extra flavor and because every Irish person I know does. item not reviewed by moderator and published
Great. Thank you! item not reviewed by moderator and published

This recipe is featured in:

St. Patrick's Day