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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- Caramelization: Roast cabbage for 20-25 minutes, rotating midway to ensure even browning and develop a slightly caramelized exterior.
- 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.
- 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.
- 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