1 Video | Photo: Corned Beef and Cabbage Recipe
Ingredients
- 5 pounds corned beef
- 5 garlic cloves, lightly smashed
- 10 peppercorns
- 4 sprigs fresh thyme
- 2 bay leaves
- 12 ounces stout (recommended: Guinness)
- 1 cup beef broth or stock
- Water, for simmering
- 4 yellow onions, cut into wedges, plus 1 medium yellow or sweet onion, sliced
- 2 parsnips, peeled and cut into large chunks
- 3 carrots, peeled and cut into large chunks
- 6 medium red potatoes, scrubbed
- 1 medium head green cabbage, cut into quarters, core removed
- 4 tablespoons butter
Directions
Rinse the corned beef and put it into a large Dutch oven or heavy soup pot. Make a bouquet garni with the garlic, peppercorns, thyme and bay leaves and add to the pot. Stir in the stout, stock and enough water to cover the beef by 2 inches. Bring to a boil over medium heat, then reduce the heat to a gentle simmer and cook for 4 hours, covered, stirring occasionally.
After 4 hours, add the onion wedges, parsnips, and carrots, and cook for a 1/2 hour. Add the potatoes and the cabbage wedges and continue cooking until the cabbage is tender, but not limp, about 20 minutes. Remove the cabbage to a plate and allow the corned beef and other vegetables to continue cooking until the meat is tender.
In a separate large saute pan, heat 4 tablespoons butter over medium heat. Add the sliced onion, and a pinch of salt and saute until tender and beginning to brown, about 8 to 10 minutes.
Meanwhile, slice the cabbage thinly, gently pressing with a paper towel to remove excess water. Add the cabbage to the onion mixture and toss to coat well with the butter. Cook over medium heat until the cabbage begins to brown.
Remove the meat to a cutting board and slice. Serve at the table with all the vegetables piled onto a serving tray and the sliced meat onto another tray with some of the broth poured over the meat.
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By jblackfordtb
adams, ny
on April 06, 2013
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Everyone raved about this recipe. I fed 7 people with no leftovers.
By Chef Curly Wynne
Evanston, 52
on March 28, 2013
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I made this for a St. Paddy's Day/ birthday combo feast, and it was a huge hit! Knocked it out of the park! The corned beef was so tender, and had such great flavor thanks to the Guinness! The cabbage and onion saute was definitely a co-star! I'm not a super experienced cook, so I was amazed that I was able to pull this off with such success. The gang was more interested in the veggie aspect than the potatoes, so next time I'll cut back on spuds and add more veggies. After this dinner my family is seeing me through new eyes -- as a good cook! Many thanks Melissa!
By texasroseluvs2cook
on March 21, 2013
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You didn't say if you use the seasoning pack that comes with the corned beef? The video looks like you did use it...even though you didn't mention it in the recipe? I am making this today..maybe someone can tell me..thanks
I have made the cabbage this way before , so I knew it was good...but al little confused about the seasoning for the meat..update..I made it with the seasoning pack that came with the meat added to the recipe...wow...It was delicious! It came out tender and tasted great..I did not want to watch over it so I put it in my slow cooker on high....I added all the vegetables after 4 hours except the cabbage ad just let it all cook until the vegetables were tender, then I put the cabbage on top and let it steam the cabbage in the crock ..worked great..took cabbage out and chopped it and added to camamelized onion..Had a little left over and it was great the next day too..wish I had enough left to make Reuben sandwiches...
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