Description
This classic Corned Beef and Cabbage recipe is a hearty, flavorful dish perfect for celebrating St. Patrick’s Day or any cozy family meal. Tender corned beef is slow-simmered in a spiced beer and ginger beer broth, then paired with buttery potatoes, carrots, and cabbage for a satisfying and traditional Irish-inspired feast.
Ingredients
Scale
Meat and Broth
- 1 (3 pound) corned beef brisket (with spice packet)
- 1 (12-oz) bottle beer (such as lager or stout)
- 12 oz ginger beer
Vegetables
- 1 pound red potatoes (cut into 1 to 2 inch pieces)
- ½ pound carrots (peeled, halved lengthwise and cut into 2 inch pieces)
- ½ small head green cabbage (cut into 4 wedges, core intact)
Finishing
- 2 tablespoons butter
- 2 tablespoons chopped parsley
- Salt and pepper (to taste)
- 1-2 tablespoons Dijon mustard (optional)
Instructions
- Prepare meat for cooking: Remove the corned beef from its packaging and rinse thoroughly under cold water to remove excess brine. Pat the meat dry with paper towels before placing it in a large pot or Dutch oven, ensuring the fatty side is facing up. Add the bottle of beer, ginger beer, and the spice packet that came with the brisket. If necessary, add water or beef broth to cover the meat completely.
- Cook meat: Place the pot on the stove over high heat and bring the liquid to a boil. Once boiling, reduce the heat to a low simmer. Cover the pot with a lid and cook the corned beef for about 3 hours, or approximately 50 to 60 minutes per pound, until the meat is fork-tender.
- Cook vegetables: When the brisket is tender, carefully remove it from the pot and place it on a platter. Tent the meat loosely with foil to keep it warm while it rests. Add the potatoes and carrots directly into the simmering beer broth, then place the cabbage wedges on top. Cover the pot and let the vegetables simmer gently for 15 to 25 minutes, until they are tender and buttery.
- Finish: In a wide pan, melt the butter over medium heat. Using a slotted spoon, remove the cooked vegetables from the broth and add them to the pan. Gently toss the vegetables in the melted butter along with the chopped parsley, being careful not to smash or break them. Season with salt and pepper to taste. Mix a bit of the cooking liquid with Dijon mustard if you wish to serve a flavorful sauce alongside.
- Serve: Slice the rested corned beef brisket against the grain into ½ inch slices. Arrange the meat and buttery vegetables on a serving platter. Serve with the mustard-flavored broth on the side for dipping or drizzling.
Notes
- If curing your own brisket, use a proper corned beef curing mix and allow adequate curing time before cooking.
- Choose a lager or stout beer for deeper flavor; avoid overly hoppy beers as they may impart bitterness.
- Preserve the cooking broth to use as a flavorful base for soups or sauces after the meal.
- Allow corned beef to rest before slicing to retain juices and tenderness.
