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Classic Corned Beef and Cabbage
Classic Corned Beef and Cabbage
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Prep Time:
10 minutes
Cook Time:
240 minutes
Total Time:
250 minutes
Tender corned beef that melts in your mouth, perfect for a standout St. Patrick's Day feast with classic sides of cabbage, potatoes, and carrots.
Ingredients:
  • For the corned beef
  • 1 flat-cut corned beef brisket (about 4 pounds)
  • 1/4 teaspoon mustard seed
  • 1/4 teaspoon coriander seed
  • 1/8 teaspoon whole cloves
  • 1/8 teaspoon whole peppercorns
  • 2 to 3 bay leaves
  • 1 large onion, peeled and quartered
  • 6 Yukon gold potatoes (about 1 pound), halved, or quartered, if large
  • 1 small head of cabbage (about 1 3/4 pounds), outer tough leaves removed and cut into 6 wedges
  • 12 slender carrots (about 1 pound), peeled and left whole
  • 2 teaspoons kosher salt
  • 2 tablespoons chopped fresh parsley (for garnish)
  • Dijon or grainy mustard (for serving)
  • For the horseradish sauce (Optional)
  • 1 cup sour cream
  • 3 tablespoons whole milk
  • 1 tablespoon lemon juice, or more, to taste
  • 1 tablespoon prepared horseradish in brine, or more, to taste
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup chopped fresh parsley
Instructions:
  • Prepare the horseradish sauce: Combine sour cream and milk in a bowl until well mixed. Mix in lemon juice, horseradish, and mustard. Season with salt, pepper, and parsley to taste. Adjust horseradish or lemon juice as desired. Chill in the refrigerator until serving.
  • Preheat your oven to 325°F.
  • To prepare the meat, remove the spice packet from the beef. Place the brisket, mustard seed, coriander seed, cloves, peppercorns, bay leaves, and onion quarters in a Dutch oven or large, heavy-bottomed pot. Cover the meat with cold water.
  • Braise the meat: Boil water over medium heat on the stovetop. Cover and cook in the oven for 3 1/2 hours until the beef is fork-tender. Remove meat with tongs and place in a shallow baking dish.
  • To caramelize the meat: Turn up the oven to 425°F. Roast the corned beef with a ladle of stock for 10-15 minutes until it browns. Rest the meat on a cutting board, tented with foil, to keep warm while you prepare the veggies. Turn off the oven.
  • Strain the stock, cook the vegetables, and slice the meat: Strain the stock through a fine mesh strainer back into the pot. Season with salt, skim off any fat with a ladle, and bring to a boil. Add potatoes and simmer for 5 minutes. Then add cabbage wedges and carrots, cover, and simmer for 15-20 minutes until tender. Transfer to a deep platter, cover with foil, and keep warm in the turned-off oven.
  • Serve the corned beef: Slice the beef thinly across the grain into 1/4-inch slices. Place the slices on the platter with the vegetables, ladle some stock over them, and sprinkle with chopped parsley. Enjoy with mustard and/or horseradish sauce. If you enjoyed the dish, please rate us and leave a comment!

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