Description
Irish Corned Beef and Cabbage recipe delivers hearty comfort from traditional Celtic kitchens. Simple ingredients create a classic meal blending robust meat with tender vegetables that families savor together.
Ingredients
Scale
Main Protein:
- 4–5 pounds corned beef brisket with spice packet
Vegetables:
- 1 medium head cabbage, cut into wedges
- 8–10 small red potatoes, halved
- 4–6 large carrots, peeled and cut into chunks
- 2 large onions, peeled and quartered
- 4 cloves garlic, peeled and smashed
- 2–3 medium turnips, peeled and cut into chunks (optional)
- 2–3 medium parsnips, peeled and cut into chunks (optional)
- 2–3 stalks celery, cut into chunks (optional)
Herbs and Spices:
- 2–3 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 1 tablespoon allspice berries
- Chopped fresh parsley (for garnish)
Additional Serving Components:
- Water (enough to cover the brisket)
- Horseradish sauce (for serving)
Instructions
- Submerge the corned beef brisket completely in a spacious pot, ensuring it is fully covered with cold water.
- Scatter the accompanying spice packet, fragrant bay leaves, robust black peppercorns, textured mustard seeds, and aromatic allspice berries into the liquid.
- Ignite the heat to reach a rolling boil, then immediately decrease temperature to a gentle simmer, securely cover the pot, and allow the meat to tenderize for approximately 2.5-3 hours at a consistent low temperature around 185-190°F.
- Carefully introduce hearty potatoes, vibrant carrots, rustic onions, and pungent garlic into the simmering liquid, continuing to cook for an additional 30 minutes until vegetables begin to soften.
- Gently layer cabbage wedges along with optional root vegetables like turnips, parsnips, and crisp celery into the pot, allowing them to cook for 15-20 minutes until vegetables reach desired tenderness.
- Extract the corned beef from the liquid and permit it to rest for 5-7 minutes, enabling juices to redistribute throughout the meat.
- Slice the corned beef against the grain into uniform portions, arranging them artfully with the surrounding vegetables and garnishing with fresh parsley, accompanied by a zesty horseradish sauce.
Notes
- Use a large, heavy-bottomed pot to ensure even heat distribution and prevent burning during the long cooking process.
- Trim excess fat from the corned beef brisket before cooking to reduce greasiness and improve overall flavor.
- For a more tender result, cook the corned beef at a very low simmer, barely bubbling, which helps break down tough muscle fibers.
- Consider using low-sodium broth instead of water to enhance the depth of flavor without making the dish too salty.
- If following a low-carb diet, replace potatoes with cauliflower or turnips to reduce carbohydrate content while maintaining a similar texture.
- Allow the corned beef to rest after cooking to help redistribute juices, ensuring each slice remains moist and flavorful when served.
- Prep Time: 15 minutes
- Cook Time: 3 hours 45 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 8
- Calories: 390 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 95 mg