Quick Michael Symon Corned Beef and Cabbage Recipe for St. Patrick’s

Michael Symon’s corned beef and cabbage bursts with robust flavor, telling a story of culinary heritage on every plate.

Rich, tender meat melts in your mouth, carrying centuries of Irish cooking wisdom.

Each slice whispers tales of traditional family gatherings and festive celebrations.

Spices weave a complex tapestry of taste, transforming simple ingredients into a spectacular meal.

Symon’s masterful technique elevates this classic dish beyond ordinary expectations.

Salt, pepper, and carefully selected herbs create a symphony of sensations that dance across your palate.

Get ready to savor a recipe that connects you to generations of passionate home cooks.

Symon’s Instructions for Corned Beef and Cabbage

• Launch the Flavor Bath

Nestle the corned beef into a spacious pot. Tuck in a whole onion, scatter fragrant garlic cloves, sprinkle coriander and mustard seeds, and drop in bay leaves. Flood the meat with water, ensuring everything is submerged by about an inch.

• Gentle Simmer Transformation

Bring the liquid to a rolling boil, then dial down the heat to a gentle whisper. Cover the pot and let the beef luxuriate in its warm bath for 2 to 2.5 hours until it becomes meltingly tender and completely cooked through.

• Roast Cabbage to Crispy Perfection

Crank the oven to a toasty 400°F. Spread cabbage wedges on a baking sheet, drizzle with golden olive oil, rain down chopped garlic, scatter crumbled bacon, and season with salt and pepper. Roast until edges turn deliciously golden and cabbage softens, about 20 to 25 minutes.

• Whip Up Zesty Mustard Sauce

In a small pan, marry chicken broth, tangy red wine vinegar, bold Dijon mustard, and sweet honey. Warm gently over medium heat, stirring until the sauce becomes a harmonious blend of flavors.

• Serve with Flair

Slice the corned beef against the grain, creating beautiful, tender pieces. Arrange the meat on a platter alongside the roasted cabbage. Drizzle the mustard sauce over the top and serve with a side of zippy horseradish sauce for an extra flavor punch.

Ways to Customize Michael Symon’s Beef Dish

• Boost Your Beef Brilliance: Smart Cooking Hacks for Perfect Corned Beef
• Choose Prime Cut: Select a high-quality, well-marbled brisket for maximum tenderness and rich flavor. Look for meat with consistent fat distribution that promises juicy results.
• Master Slow Cooking Magic: Lower temperatures guarantee incredibly tender meat that practically melts in your mouth. Patience transforms tough beef into a delectable centerpiece.
• Elevate Roasted Cabbage: Experiment with additional seasonings like smoked paprika or caraway seeds to add unexpected depth. Crispy bacon bits provide irresistible crunch and smoky complexity.
• Customize Mustard Sauce: Swap honey with maple syrup for a deeper sweetness, or add a splash of bourbon for sophisticated adult flavor. Fresh herbs like thyme or rosemary can introduce delightful herbal notes.

How to Serve Symon’s Corned Beef & Cabbage

• Pair with Hearty Sides: Serve roasted cabbage alongside creamy mashed potatoes or buttery Irish soda bread for a complete, satisfying meal that complements the rich corned beef.
• Enhance with Fresh Garnishes: Sprinkle chopped fresh parsley or chives over the sliced beef and roasted cabbage to add a bright, herbal note and pop of color to the dish.
• Create a Flavor-Packed Condiment Spread: Offer additional condiments like whole grain mustard, horseradish sauce, and pickled vegetables to let guests customize their plate and explore different taste combinations.
• Design a Rustic Family-Style Presentation: Arrange the sliced corned beef and roasted cabbage on a large wooden board or platter, inviting diners to serve themselves and enjoy a communal dining experience.

Michael Symon Corned Beef: Storage Plan

• Meal Planning & Storage Advice
• Refrigerate Leftovers Smartly: Store sliced corned beef and roasted cabbage in separate airtight containers in the refrigerator for up to 4 days. Seal the mustard sauce in a small jar to maintain freshness.
• Freeze for Future Meals: Wrap individual portions of cooked corned beef tightly in plastic wrap, then aluminum foil. These freezer-friendly packages will stay delicious for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat with Care: Warm sliced beef gently in the microwave with a splash of broth to prevent drying out. Alternatively, place meat in a covered oven-safe dish with a bit of liquid and warm at 325°F for 15-20 minutes until heated through.
• Meal Prep Magic: Slice the entire corned beef in advance and portion out for quick lunches or dinner. Pair with roasted cabbage and mustard sauce for a delightful make-ahead meal that saves time during busy weekdays.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Calories: 450 kcal

Servings: 8

Michael Symon Corned Beef and Cabbage Ingredients

• Corned Beef: Select a high-quality, well-marbled cut with a consistent pink color and minimal excess fat..
• Whole Onion: Choose a firm, heavy onion with no soft spots or bruising for maximum flavor..
• Garlic Cloves: Pick plump, firm garlic with tight, unbroken skin and no green sprouts..
• Coriander Seeds: Look for whole, fragrant seeds with a fresh, citrusy aroma..
• Mustard Seeds: Select seeds that are uniform in color and have a clean, spicy scent..
• Bay Leaves: Opt for dried leaves that are intact, deep green, and have a strong herbal fragrance..
• Water: Use filtered or spring water for the cleanest taste..

• Cabbage Wedges: Select a fresh, compact cabbage head with crisp, vibrant green leaves..
• Olive Oil: Choose extra virgin olive oil with a rich, fruity flavor and golden-green color..
• Garlic: Crush fresh garlic for an intense, aromatic punch..
• Bacon, Crumbled: Pick thick-cut, smoky bacon for maximum flavor and crispy texture..
• Salt, Black Pepper: Use freshly ground sea salt and coarsely ground black pepper for robust seasoning..

• Chicken Broth: Select low-sodium, rich broth for depth of flavor..
• Red Wine Vinegar: Choose a high-quality, aged vinegar with balanced acidity..
• Dijon Mustard: Pick a smooth, tangy mustard with authentic French character..
• Honey: Select raw, local honey for natural sweet.

Cooking Tools for Symon’s Corned Beef Recipe

• Large Pot: Spacious cooking vessel for boiling and simmering corned beef.
• Cutting Board: Sturdy surface for slicing cabbage and preparing ingredients.
• Chef's Knife: Sharp tool for precise cutting of vegetables and meat.
• Baking Sheet: Flat pan for roasting cabbage wedges evenly.
• Small Saucepan: Compact pot for creating smooth mustard sauce.
• Measuring Cups/Spoons: Precise tools for accurate ingredient quantities.
• Wooden Spoon: Perfect for stirring sauce and checking meat tenderness.
• Serving Platter: Large dish for beautifully presenting sliced corned beef and cabbage.

Hearty Michael Symon Corned Beef And Cabbage Recipe

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4.9 from 30 reviews

• Total Time: 40 minutes
• Yield: 8 1x

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Description

Michael Symon’s corned beef and cabbage recipe celebrates Irish culinary heritage with tender, slow-cooked meat and hearty vegetables. Diners savor rich flavors that highlight classic ingredients and traditional cooking techniques.

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Ingredients

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• 1 (3-4 lb/1.4-1.8 kg) corned beef brisket, rinsed
• 6 slices bacon, chopped
• 1 onion, chopped
• 1 head green cabbage, cut into 8 wedges
• 9 garlic cloves (3 smashed, 6 chopped)
• 1 tbsp (15 ml) coriander seeds
• 1 tbsp (15 ml) mustard seeds
• 3 bay leaves
• ½ cup (120 ml) chicken broth
• ¼ cup (60 ml) red wine vinegar
• 2 tbsps (30 ml) Dijon mustard
• 2 tbsps (30 ml) honey
• Water, as needed
• Salt and pepper, to taste
• Horseradish sauce, for serving

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Instructions

1. Preparation: Nestle corned beef in a spacious stockpot with whole onion, minced garlic, coriander seeds, mustard seeds, and bay leaves. Submerge the beef in cold water, covering by approximately 1 inch.
2. Simmering: Bring liquid to a robust boil, then reduce to lowest heat setting. Cover and allow meat to gently simmer for 2 to 2½ hours until exceptionally tender and thoroughly cooked.
3. Cabbage Roasting: Heat oven to 400°F. Spread cabbage wedges on a rimmed baking sheet in a single layer. Drizzle with extra virgin olive oil, sprinkle with chopped garlic, bacon pieces, kosher salt, and black pepper.
4. Caramelization: Roast cabbage for 20-25 minutes, rotating midway to ensure even browning and develop a slightly caramelized exterior.
5. Mustard Sauce: In a saucepan, combine chicken broth, red wine vinegar, Dijon mustard, honey, and a pinch of salt. Warm over medium heat, stirring occasionally until thoroughly heated.
6. Serving Preparation: Allow corned beef to rest for 10 minutes, then slice against the grain into thin, uniform pieces. Arrange sliced meat on a serving platter with roasted cabbage wedges.
7. Final Touch: Drizzle warm mustard sauce over the dish and serve horseradish sauce alongside in a separate small bowl.

Notes

• Meat Preparation Tip: Always slice corned beef against the grain to ensure maximum tenderness and prevent tough, chewy bites.
• Cooking Liquid Secret: Use cold water when initially submerging the beef to help extract impurities and create a more flavorful broth during slow simmering.
• Cabbage Roasting Technique: Spread cabbage wedges in a single layer with minimal overlap to achieve perfect caramelization and prevent steaming instead of roasting.
• Sauce Balance Strategy: Adjust mustard sauce by tasting and gradually adding honey or vinegar to create a harmonious sweet-tangy flavor that complements the rich corned beef.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 450
• Sugar: 6 g
• Sodium: 900 mg
• Fat: 24 g
• Saturated Fat: 9 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 5 g
• Protein: 35 g
• Cholesterol: 90 mg