Entrée: United States – Corned Beef and Cabbage

Serving Size: 6

Approximate Time

Prep 15 min

Cook 3 hrs

Total 3 hrs 15 min

Ingredients

3 to 4 lb (1.4 to 1.8 kg) corned beef brisket (with spice packet)
1 large yellow onion, quartered
4 garlic cloves, smashed
2 bay leaves
10 whole black peppercorns
1 tsp (5 ml) mustard seeds (optional)
2 to 3 sprigs fresh thyme or a few parsley stems (optional)
1 tbsp (15 ml) brown sugar (optional)
12 oz (355 ml) bottle lager beer (optional)
Cold water, enough to cover the meat by about 1 inch
4 medium carrots, peeled and cut into 2-inch (5 cm) pieces
1 1 / 2 lb (680 g) small Yukon Gold or red potatoes, halved
1 small green cabbage (about 2 lb / 900 g), cut into 6–8 wedges with core intact
2 tbsp (30 g) unsalted butter (optional)
Freshly ground black pepper, to taste
Chopped fresh parsley, for serving
Prepared mustard and/or horseradish, for serving

Instructions

Rinse the corned beef under cold water to remove excess surface brine. Place it in a large, heavy pot or Dutch oven. Add the contents of the spice packet (if provided), onion, garlic, bay leaves, peppercorns, mustard seeds, thyme, and brown sugar (if using). Pour in the beer (if using), then add enough cold water to cover the meat by about 1 inch.
Bring to a boil over medium-high heat, then immediately reduce to a very gentle simmer. Skim any foam. Partially cover and simmer until the brisket is fork-tender, 2.5 to 3.5 hours depending on thickness. Keep the liquid at a gentle bubble and add hot water as needed to keep the meat submerged.
About 40 minutes before the beef is done, add the potatoes and carrots to the pot. Return to a gentle simmer.
About 15 to 20 minutes before serving, nestle the cabbage wedges into the pot. Simmer until the cabbage is tender but not falling apart and the potatoes are easily pierced.
Transfer the brisket to a cutting board, tent with foil, and rest 10 to 15 minutes. Using a slotted spoon, transfer vegetables to a platter. If desired, melt the butter and toss the hot cabbage with it; season vegetables with black pepper to taste.
Slice the brisket against the grain into 1/4-inch slices. Arrange on the platter with the vegetables and ladle a bit of hot cooking broth over the top.
Garnish with chopped parsley and serve with mustard and/or horseradish. Tip: The cooking broth is flavorful—serve some on the side or save for reheating leftovers.
Make-ahead and alternate methods: This dish reheats well. For a slow cooker, combine beef, aromatics, and liquid; cook 8 to 10 hours on Low, adding carrots and potatoes for the final 3 hours and cabbage for the last 45 minutes. For a pressure cooker, cook the beef 90 minutes at High Pressure with natural release; add carrots and potatoes and cook 3 minutes at High, quick release; add cabbage and cook 2 minutes at High, quick release.