Name: Corned Beef and Cabbage Recipe
Prep time: 5 min
Cook time: 3 h
Total time: 3 h 5 min
Yield: 4
Cuisine: British
Ingredients: 2.5 lbs corned beef brisket in brine; 1 cup baby carrots; 1 head small cabbage; 2 bay leaves; For the Horseradish Cream (Optional):; 1 tbsp prepared grated horseradish; ¼ cup fat-free sour cream; ¼ tsp dijon mustard; salt and pepper

This corned beef and cabbage recipe is a comforting classic that brings together savory corned beef brisket and tender cabbage, perfect for a hearty meal. Paired with a creamy horseradish cream sauce, it's a traditional dish that warms the soul.

Photos of Corned Beef and Cabbage Recipe

The key ingredient in this recipe is the corned beef brisket, which is typically sold in brine. If you can't find it pre-brined, you may need to brine it yourself. Additionally, ensure your cabbage is fresh and firm for the best texture. The optional horseradish cream requires prepared grated horseradish, which might be found in the condiment aisle.

Ingredients For Corned Beef And Cabbage

corned beef brisket: A salt-cured beef product typically found in the meat section. baby carrots: Small, sweet carrots that cook quickly and add a touch of color. cabbage: A cruciferous vegetable that becomes tender and savory when boiled. bay leaves: Aromatic leaves used to infuse flavor into soups and stews. grated horseradish: A pungent root vegetable used in the optional sauce. fat-free sour cream: A lighter dairy option for the horseradish cream. dijon mustard: A tangy mustard that adds depth to the horseradish cream. salt: A basic seasoning to enhance the flavors. pepper: Adds a bit of heat and complexity to the dish.

One reader, Chaunce Sanderson says:

This corned beef and cabbage recipe is fantastic! The meat is tender and flavorful, and the vegetables are perfectly cooked. The horseradish cream adds a delightful kick. It's a simple yet delicious meal that feels like a warm hug. Highly recommend!

Chaunce Sanderson

Techniques Required for Making Corned Beef and Cabbage

How to simmer: Simmering involves cooking food gently in liquid at a temperature just below boiling. This is done by maintaining a low, steady heat. How to slice meat across the grain: Slicing meat across the grain means cutting perpendicular to the direction of the muscle fibers. This makes the meat more tender and easier to chew.

How To Make Corned Beef and Cabbage

An honest to goodness corned beef plate is a sure thing with this recipe that leaves you with a fork-tender brisket joined by a soft and sweet cabbage!

Preparation: 5 minutes

Cooking: 3 hours

Total: 3 hours 5 minutes

Serves:

Ingredients

For the Horseradish Cream (Optional):

Instructions

1. In a large pot, place brisket, bay leaves and enough water to cover.

1. Simmer, covered for about an hour per pound.

1. When meat is tender add carrots. Boil for about 10 minutes, then add cabbage. Cook for about 15 to 20 minutes, until tender.

1. Remove the meat and place on a cutting board. Slice the meat across the grain into thin slices.

1. Serve with vegetables and ladle some broth on top.

Nutrition

- Calories: 854.98kcal

- Fat: 63.29g

- Saturated Fat: 25.51g

- Trans Fat: 0.00g

- Monounsaturated Fat: 27.02g

- Polyunsaturated Fat: 2.48g

- Carbohydrates: 16.71g

- Fiber: 5.94g

- Sugar: 7.51g

- Protein: 53.54g

- Cholesterol: 267.78mg

- Sodium: 1191.26mg

- Calcium: 159.33mg

- Potassium: 1193.21mg

- Iron: 5.66mg

- Vitamin A: 227.78µg

- Vitamin C: 67.19mg

Crucial Technique for Perfecting Corned Beef and Cabbage

When slicing the corned beef, make sure to cut against the grain to ensure the meat is tender and easy to chew.

Time-Saving Tips for Preparing Corned Beef and Cabbage

Use a pressure cooker: Reduce cooking time by using a pressure cooker to cook the corned beef brisket in about half the time.

Pre-cut vegetables: Buy pre-cut baby carrots and cabbage to save time on preparation.

Batch cooking: Cook extra corned beef and vegetables to have leftovers for quick meals later in the week.

Horseradish cream in advance: Prepare the horseradish cream a day ahead and store it in the fridge to save time on the day of cooking.

Substitute Ingredients For Corned Beef and Cabbage Recipe

corned beef brisket in brine - Substitute with pork shoulder: Pork shoulder can be brined and cooked similarly, providing a comparable texture and flavor profile.
baby carrots - Substitute with regular carrots: Regular carrots can be chopped into smaller pieces and will offer the same sweetness and texture.
cabbage - Substitute with kale: Kale can provide a similar leafy texture and slightly bitter flavor, making it a good alternative.
bay leaves - Substitute with thyme: Thyme offers a different but complementary herbal note that can enhance the dish.
prepared grated horseradish - Substitute with wasabi paste: Wasabi paste provides a similar pungent heat, though it is more intense, so use sparingly.
fat-free sour cream - Substitute with Greek yogurt: Greek yogurt has a similar tangy flavor and creamy texture, making it a suitable low-fat alternative.
dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor with a slightly different texture due to the mustard seeds.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different depth of flavor.
pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different, more subtle flavor profile.

Presenting Your Corned Beef and Cabbage Dish

Select the finest corned beef brisket: Ensure the corned beef brisket is of the highest quality, well-marbled, and properly brined for optimal flavor.
Simmer with precision: Place the brisket and bay leaves in a large pot, covering with water. Simmer, covered, for about an hour per pound, ensuring the meat becomes tender and flavorful.
Add vegetables at the right time: Introduce baby carrots to the pot and boil for about 10 minutes. Then, add the cabbage, cooking for an additional 15 to 20 minutes until all vegetables are tender.
Slice with care: Remove the meat and place it on a cutting board. Slice the meat across the grain into thin, even slices to maintain tenderness and presentation.
Plate with elegance: Arrange the sliced meat on a plate, fanning it out for visual appeal. Surround the meat with the carrots and cabbage, ensuring a balanced and colorful presentation.
Ladle broth artfully: Gently ladle some of the flavorful broth over the meat and vegetables, adding a glossy finish and enhancing the dish's aroma.
Optional horseradish cream: For an added touch, mix prepared grated horseradish, fat-free sour cream, and dijon mustard. Season with salt and pepper to taste. Serve a dollop of this horseradish cream on the side for a tangy contrast.
Garnish thoughtfully: Add a sprig of fresh parsley or a few microgreens on top for a pop of color and a touch of sophistication.

Essential Tools for Making Corned Beef and Cabbage

Large pot: Used to simmer the corned beef brisket with bay leaves and water until tender.
Lid: Helps to cover the pot while simmering the brisket to retain moisture and heat.
Cutting board: Provides a stable surface to slice the cooked corned beef.
Sharp knife: Essential for slicing the corned beef across the grain into thin slices.
Measuring cups: Used to measure the baby carrots and other ingredients accurately.
Ladle: Useful for serving the broth over the meat and vegetables.
Mixing bowl: Needed to mix the ingredients for the optional horseradish cream.
Spoon: Helps in mixing the horseradish cream ingredients together.
Tongs: Handy for adding and removing vegetables from the pot.
Timer: Ensures accurate cooking times for the brisket, carrots, and cabbage.

Storing and Freezing Corned Beef and Cabbage

Let the corned beef and cabbage cool to room temperature before storing.
Place the corned beef in an airtight container or wrap it tightly with plastic wrap or aluminum foil.
Store the corned beef in the refrigerator for up to 4 days.
To freeze the corned beef, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or freezer bag. Label the container or bag with the date and contents. Frozen corned beef can be stored for up to 2 months.
Store the cooked cabbage and carrots in separate airtight containers in the refrigerator for up to 3 days.
To freeze the cooked vegetables, place them in freezer-safe containers or freezer bags, removing as much air as possible before sealing. Label the containers or bags with the date and contents. Frozen vegetables can be stored for up to 6 months.
To reheat the corned beef and vegetables, thaw them in the refrigerator overnight if frozen.
Place the corned beef in a baking dish with a small amount of liquid (such as broth or water) and cover with foil. Bake in a preheated 350°F (175°C) oven until heated through, about 20-30 minutes.
Reheat the vegetables in a microwave-safe dish or in a saucepan on the stovetop until heated through.

How To Reheat Corned Beef and Cabbage Leftovers

Preheat your oven to 350°F (175°C). Place the leftover corned beef and cabbage in a baking dish, along with any remaining cooking liquid. Cover the dish with foil and bake for 15-20 minutes, or until the meat and vegetables are heated through. This method helps to retain moisture and prevent the corned beef from drying out.
For a quicker option, you can use the microwave. Place the leftover corned beef and cabbage in a microwave-safe dish, along with a small amount of cooking liquid or water. Cover the dish with a microwave-safe lid or plastic wrap, and microwave on high for 2-3 minutes, or until heated through. Stir the contents halfway through the reheating process to ensure even heating.
If you prefer a crispy texture for your leftover corned beef, try pan-frying. Heat a small amount of butter or oil in a skillet over medium-high heat. Slice the corned beef thinly and add it to the skillet. Cook for 1-2 minutes on each side, or until the meat is crispy and heated through. Serve the crispy corned beef with reheated cabbage and carrots.
For a flavorful twist, transform your leftover corned beef and cabbage into a hash. Chop the corned beef and vegetables into bite-sized pieces. Heat a large skillet over medium-high heat and add a small amount of oil or butter. Add chopped onions and potatoes to the skillet and cook until they begin to brown. Add the chopped corned beef and vegetables, and cook until everything is heated through and slightly crispy. Season with salt, black pepper, and your favorite herbs or spices.

Interesting Trivia About Corned Beef and Cabbage

A traditional dish often enjoyed on St. Patrick's Day, corned beef and cabbage has roots in Irish-American cuisine rather than traditional Irish fare. The Irish immigrants in America adapted their recipes using corned beef from Jewish delis, as it was more affordable than pork.

Is Making Corned Beef and Cabbage at Home Cost-Effective?

This corned beef and cabbage recipe is quite cost-effective for a household. The main ingredient, corned beef brisket, is relatively affordable, especially when purchased in bulk. Cabbage and baby carrots are inexpensive vegetables that add volume and nutrition without significantly increasing the cost. The optional horseradish cream uses minimal ingredients, making it a budget-friendly addition. Overall, this recipe scores an 8 out of 10 in cost-effectiveness. The approximate cost for a household of 4 people is around $15-$20 USD.

Is Corned Beef and Cabbage Healthy or Unhealthy?

The corned beef and cabbage recipe is a classic dish that can be considered moderately healthy, depending on the preparation and portion sizes. Here's an analysis of the recipe:

Positives:

Corned beef is a good source of protein, which is essential for building and repairing tissues in the body.
Cabbage is a nutrient-dense vegetable, rich in vitamins C and K, as well as dietary fiber, which aids in digestion and promotes feelings of fullness.
Carrots provide beta-carotene, a precursor to vitamin A, which supports eye health and immune function.

Negatives:

Corned beef is often high in sodium due to the brining process, which can contribute to high blood pressure and other health issues if consumed in excess.
The recipe does not specify trimming the fat from the brisket, which can increase the overall fat and calorie content of the dish.
The optional horseradish cream, while adding flavor, also introduces additional fat and calories to the meal.

To make this recipe healthier, consider the following suggestions:

Trim any visible fat from the corned beef brisket before cooking to reduce the overall fat content.
Opt for a low-sodium corned beef or reduce the brining time to decrease the sodium content.
Increase the proportion of vegetables in the dish, such as adding more cabbage or incorporating other nutrient-dense options like onions, parsnips, or turnips.
Use a leaner cut of beef, such as round or top sirloin, to lower the fat content while still providing protein.
Replace the sour cream in the horseradish sauce with Greek yogurt for a lower-fat, protein-rich alternative.
Serve the meal with a side of whole grains, such as brown rice or quinoa, to add fiber and complex carbohydrates.
Practice portion control by limiting the amount of corned beef and focusing on filling the plate with vegetables.

Editor's Thoughts on This Classic Irish Dish

This corned beef and cabbage recipe is a classic, simple yet flavorful dish. The slow simmering of the brisket ensures tender, juicy meat, while the addition of carrots and cabbage provides a nice balance of sweetness and texture. The optional horseradish cream adds a delightful tangy kick, enhancing the overall flavor profile. However, consider adding some peppercorns, garlic, and onions to the simmering liquid for an extra depth of flavor. This recipe is straightforward and perfect for a comforting, hearty meal.

Enhance Your Corned Beef and Cabbage Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Imagine the creamy goodness of potatoes infused with the rich, aromatic flavor of roasted garlic. This side dish will perfectly complement the savory notes of your corned beef and cabbage, adding a layer of comfort and warmth to your meal.

Honey-Glazed Carrots: Add a touch of sweetness to your plate with carrots glazed in honey and a hint of butter. The natural sweetness of the carrots will contrast beautifully with the saltiness of the corned beef, creating a delightful balance of flavors.

Irish Soda Bread: Nothing says traditional like a warm slice of Irish soda bread. Its slightly tangy flavor and dense texture make it the perfect vehicle for soaking up the delicious broth from your corned beef and cabbage. Plus, it's a nod to the dish's Irish roots.

Apple and Walnut Salad: Brighten up your meal with a refreshing salad featuring crisp apples, crunchy walnuts, and a zesty vinaigrette. This side dish adds a burst of freshness and a delightful crunch, providing a lovely contrast to the hearty main course.

Creamy Leek and Potato Soup: Start your meal with a comforting bowl of leek and potato soup. The creamy texture and subtle flavors of leeks and potatoes will set the stage for the robust flavors of your corned beef and cabbage, making for a well-rounded dining experience.

Similar Recipes to Try If You Love Corned Beef and Cabbage

Irish Lamb Stew: Dive into the rich flavors of Irish Lamb Stew where tender chunks of lamb meld with hearty vegetables like potatoes, carrots, and onions. Slow-cooked to perfection, this dish is a comforting embrace on a chilly evening.

Shepherd's Pie: Experience the ultimate comfort food with Shepherd's Pie. Ground meat mingles with a savory gravy and a medley of vegetables, all crowned with a golden layer of creamy mashed potatoes. A classic that never fails to satisfy.

Beef and Guinness Stew: Indulge in the deep, robust flavors of Beef and Guinness Stew. Tender chunks of beef are simmered in a rich Guinness beer broth, accompanied by carrots, potatoes, and onions. Perfect for a hearty meal.

Colcannon: Savor the creamy, buttery goodness of Colcannon. This traditional Irish dish combines mashed potatoes with kale or cabbage, and a generous amount of butter. It's a delightful side that pairs well with any main course.

Bangers and Mash: Treat yourself to the classic British comfort food, Bangers and Mash. Juicy sausages are served atop a bed of creamy mashed potatoes, all smothered in a rich onion gravy. A simple yet satisfying meal.

Appetizers and Desserts That Complement Corned Beef and Cabbage

Appetizers:

Stuffed Mushrooms: Delight your guests with Stuffed Mushrooms, a savory bite-sized treat. These mushrooms are filled with a delectable mixture of cream cheese, garlic, and herbs, then baked to perfection. The creaminess of the filling contrasts beautifully with the earthy flavor of the mushrooms, creating a harmonious blend that will leave everyone craving more. Serve them warm, and watch them disappear in no time.

Bruschetta: Transport your taste buds to Italy with Bruschetta. This classic appetizer features toasted baguette slices topped with a vibrant mixture of diced tomatoes, fresh basil, garlic, and a drizzle of extra virgin olive oil. The crunchy bread paired with the juicy, flavorful topping makes for an irresistible start to any meal. Perfect for a casual gathering or a sophisticated dinner party.

Desserts:

Chocolate Lava Cake: Imagine ending your meal with a molten masterpiece. This decadent dessert features a rich, gooey center that oozes out as you cut into it. The warm chocolate pairs perfectly with a scoop of vanilla ice cream, creating a delightful contrast of temperatures. Garnish with a sprinkle of powdered sugar and a few fresh berries for a touch of elegance.

Lemon Meringue Pie: For a refreshing end to your meal, consider a tangy and sweet creation. This classic dessert combines a zesty lemon filling with a fluffy meringue topping. The crisp crust adds a delightful texture, making each bite a perfect balance of flavors. Serve chilled and watch your guests savor every spoonful.

Why trust this Corned Beef and Cabbage Recipe:

This corned beef and cabbage recipe is a time-tested classic, perfect for a hearty meal. The corned beef brisket is simmered to tender perfection, ensuring rich flavors. Adding baby carrots and cabbage towards the end preserves their texture and taste. The optional horseradish cream adds a delightful kick. Trust this recipe for its simplicity and the comforting, traditional flavors it delivers.

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FAQ:

How long does it take to cook corned beef and cabbage?

It usually takes about an hour per pound to simmer the corned beef until it's tender. After that, you'll need an additional 25-30 minutes to cook the carrots and cabbage.

Can I use a different type of mustard for the horseradish cream?

Absolutely! If you don't have Dijon mustard, you can use any mustard you prefer. Just keep in mind that it might slightly change the flavor.

Do I need to rinse the corned beef before cooking?

It's a good idea to rinse the corned beef brisket under cold water to remove excess brine. This helps to control the saltiness of the dish.

Can I cook this in a slow cooker instead of a pot?

Yes, you can definitely use a slow cooker. Just place the brisket, bay leaves, and enough water to cover in the slow cooker. Cook on low for 8-10 hours or until the meat is tender. Add the carrots and cabbage in the last 2 hours of cooking.

What can I do with leftovers?

Leftover corned beef and cabbage can be used in a variety of ways. You can make corned beef hash, sandwiches, or even add it to a soup. The possibilities are endless!