Corned Beef and Cabbage
Corned Beef and Cabbage is a classic Irish dish that is perfect for St. Patrick's Day or any other occasion. This dish is made with tender corned beef, delicious cabbage, potatoes, carrots, and is all simmered in a flavorful broth. The result is a hearty and mouth watering meal that is sure to please everyone at the table.
Corned Beef and Cabbage is a classic Irish dish that is perfect for St. Patrick's Day or any other occasion. This dish is made with tender corned beef, delicious cabbage, potatoes, carrots, and is all simmered in a flavorful broth. The result is a hearty and mouth watering meal that is sure to please everyone at the table.
- Carbohydrate 128.9286 g
- Cholesterol 0 mg
- Fat 0.6642 g
- Fiber 16.2360003519058 g
- Protein 14.9076 g
- Saturated Fat 0.19188 g
- Serving Size 1 1 Serving (1010g)
- Sodium 44.28 mg
- Sugar 112.692599648094 g
- Trans Fat 0.14022 g
- Calories 568 calories
Step-by-step
- Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
- Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
- Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
Slices of cured brisket exhibit a ruby interior with visible marbling, yielding a firm yet tender bite that breaks apart easily under pressure from a fork. Simmering the beef slowly in liquid breaks down tough connective tissue without stripping the muscle fibers of their moisture. Root vegetables and brassicas absorb the spiced cooking broth, resulting in tender potatoes, sweet carrots, and softened cabbage wedges.
- Simmer the brisket at a gentle bubble rather than a rolling boil; high heat tightens the meat proteins and causes a tough, stringy texture.
- Allow the cooked brisket to rest for 15 minutes before carving to let the internal juices redistribute throughout the cut.
- Slice the meat strictly across the grain to shorten the muscle fibers, which yields a far more tender mouthfeel than cutting parallel to them.
- Add the cabbage wedges during the final 15 minutes of cooking to prevent them from turning mushy and sulfurous.
Serve the sliced beef and tender vegetables alongside sharp yellow mustard or prepared horseradish to cut through the rich curing spices. Retain the cooking liquid in the pot to moisten the plated vegetables and keep leftovers from drying out in storage.
