Easy Irish Comfort: Ina Garten Corned Beef And Cabbage Recipe

Corned beef and cabbage represents a hearty, traditional meal that warms souls and brings families together around the dinner table.

This classic Irish-inspired dish combines tender, flavorful meat with robust vegetables in a comforting culinary embrace.

The recipe transforms simple ingredients into a memorable dining experience that feels both rustic and elegant.

Each ingredient contributes its unique character to create a harmonious blend of flavors and textures.

Home cooks can approach this dish with confidence, knowing its preparation requires minimal technical skill.

The meal’s rich aroma fills the kitchen, promising a satisfying dinner that connects generations through shared culinary traditions: come hungry and leave fulfilled.

Savor the Classic Comfort of Ina Garten Corned Beef And Cabbage

• Slow-Cook Flavor Explosion: This recipe transforms simple ingredients into a mouthwatering feast through a patient, low-and-slow braising method that infuses the corned beef with deep, complex flavors from an aromatic blend of spices.
• Texture Triumph: The cooking technique guarantees incredibly tender beef that falls apart with a gentle fork touch, perfectly complemented by soft, buttery potatoes and slightly crisp cabbage wedges that provide delightful textural contrast.
• Crowd-Pleasing Comfort Meal: Perfect for St. Patrick's Day gatherings, family dinners, or winter celebrations, this classic dish offers hearty, warming goodness that brings people together with its rich, satisfying flavors and nostalgic appeal.
• Simple Gourmet Magic: Despite looking impressive, the recipe requires minimal technical skills, making it accessible for home cooks of all levels while delivering restaurant-quality results with straightforward ingredients and easy-to-follow steps.

Key Ingredients for Ina Garten Corned Beef And Cabbage

• Corned Beef: Classic Irish-American centerpiece with rich, salty flavor. Best when choosing a high-quality, well-marbled cut.

• Carrots, Celery, Onion: Traditional mirepoix base that adds deep flavor and complexity to the cooking liquid. Fresh, firm vegetables work best.

• Bay Leaves, Peppercorns, Mustard Seeds, Juniper Berries, Allspice, Cloves: Blend of warming spices that infuse the meat with traditional corned beef aromatics. Whole spices provide more intense flavor than ground versions.

• New Potatoes: Creamy, tender potatoes that absorb the cooking liquid's rich flavor. Small, waxy potatoes are ideal for this dish.

• Cabbage: Classic accompaniment that becomes tender and slightly sweet when cooked in the seasoned broth. Green cabbage with tight, fresh leaves works perfectly.

• Sour Cream, Prepared Horseradish, Dijon Mustard, Worcestershire Sauce: Tangy, creamy condiment that adds sharp contrast to the rich corned beef. Fresh horseradish provides the best kick.

• Kosher Salt, Freshly Ground Pepper: Essential for balancing and enhancing the overall flavor of the dish.

A Comprehensive Guide to Ina Garten Corned Beef And Cabbage

Step 1: Gather Ingredients And Prepare Cooking Vessel

• 4-corned beef brisket
• Water
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 large onion, quartered
• 2 bay leaves
• Whole peppercorns
• Mustard seeds
• 5-6 juniper berries
• 3 whole allspice berries
• 2 whole cloves

Select a large 6-quart pot and add all ingredients. Ensure spices and vegetables are evenly distributed around the meat.

Step 2: Bring To Boiling And Reduce Heat

Place pot on high heat and bring the mixture to a rolling boil. Once boiling, immediately lower heat to maintain a gentle simmer. Cover pot with tight-fitting lid.

Step 3: Slow Cook The Beef

Allow beef to braise for 3 hours. Check occasionally to ensure liquid remains consistent. Meat should become fork-tender, easily piercing with minimal resistance.

Step 4: Prepare Vegetables

Remove and discard original cooking vegetables. Add halved new potatoes to cooking liquid. Boil for 10 minutes over medium heat. Add 1 medium cabbage cut into wedges and continue boiling for another 10 minutes.

Step 5: Slice And Arrange Meat

Carefully remove corned beef from pot. Let rest for 5 minutes. Slice against grain into 1/4-inch thick pieces. Transfer to serving platter.

Step 6: Create Horseradish Cream Sauce

• Sour cream
• Prepared horseradish
• Dijon mustard
• Worcestershire sauce
• Kosher salt
• Freshly ground black pepper

Combine all sauce ingredients in small bowl. Mix thoroughly until well blended.

Step 7: Serve And Enjoy

Transfer potatoes and cabbage alongside sliced beef. Ladle cooking liquid over meat to maintain moisture. Serve warm with horseradish cream sauce on side.

Insider Tips for Ina Garten Corned Beef And Cabbage

• Craft Personalized Sauce: Blend horseradish with sour cream, adjusting heat levels to match your comfort zone, creating a zesty accompaniment that complements the rich meat.
• Preserve Vegetable Vibrancy: Introduce potatoes and cabbage during the final cooking hour, ensuring crisp textures and bright colors that pop on the plate.
• Shield Meat's Juiciness: Drape cooked beef slices with warm braising liquid, locking in moisture and preventing any potential dryness before serving.
• Slice with Precision: Cut corned beef against muscle fibers at a 90-degree angle, guaranteeing melt-in-your-mouth pieces that separate effortlessly.
• Boost Flavor Complexity: Toss whole spices like juniper and allspice into the cooking liquid, developing deep, multilayered aromatics that transform the entire dish.

Smart Storage Solutions for Ina Garten Corned Beef And Cabbage

• Vacuum Sealing: Lock in freshness by using a vacuum sealer for corned beef and cabbage. Remove excess air completely, preventing moisture and bacteria growth. Wrap meat and vegetables separately to maintain individual textures. This method extends refrigerator storage life up to 7 days and preserves original flavors perfectly.
• Glass Container Method: Transfer cooled corned beef and cabbage into clear glass containers with tight-fitting lids. Arrange meat and vegetables in separate compartments to prevent sogginess. Press plastic wrap directly onto food surface before sealing lid, minimizing oxidation and flavor transfer. Refrigerate immediately and consume within 4 days for optimal taste and quality.
• Portion Freezing Technique: Slice corned beef into individual serving portions before storing. Wrap each portion tightly in freezer-safe plastic wrap, then place inside heavy-duty freezer bags.

Creative Variations for Ina Garten Corned Beef And Cabbage

• Smoky Barbecue Corned Beef: Brush the cooked corned beef with a tangy barbecue sauce before slicing, adding a rich smoky flavor to the traditional recipe.
• Irish Guinness-Infused Corned Beef: Replace water with dark Guinness beer during braising to enhance the meat's depth and create a more robust Irish-inspired dish.
• Spicy Jalapeño Kick Variation: Add chopped fresh jalapeños to the cooking liquid and mix diced peppers into the horseradish cream for an extra spicy version of the classic recipe.
• Herb-Crusted Alternative: Before braising, coat the corned beef with a mixture of fresh herbs like rosemary, thyme, and parsley to introduce an aromatic herbal dimension to the meat.

Closing Reflections on Ina Garten Corned Beef And Cabbage

Classic Irish culinary traditions shine through Ina Garten’s corned beef and cabbage recipe.

Rich flavors emerge from carefully selected ingredients and meticulous cooking techniques.

Home chefs can recreate this beloved dish with confident precision.

Complex spices meld together, creating an unforgettable dining experience.

Irish-American heritage comes alive on dinner plates across countless kitchens.

Passionate cooks will savor each tender bite of this hearty meal – its rustic charm beckons weekend gatherings where memories simmer alongside delicious aromas.

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Ina Garten Corned Beef And Cabbage Recipe

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4.5 from 38 reviews

• Total Time: 3 hours 20 minutes
• Yield: 6 1x

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Description

Irish-inspired corned beef and cabbage brings hearty comfort straight from Ina Garten’s kitchen. Tender beef slowly braised with aromatic vegetables creates a classic meal perfect for celebrating St. Patrick’s Day or enjoying a satisfying family dinner.

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Ingredients

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Meat:

• 3 pound (1.36 kilogram) uncooked corned beef brisket, rinsed

Vegetables:

• 1 pound (0.45 kilogram) new potatoes, halved
• 2 medium carrots, unpeeled and cut into thirds
• 2 celery stalks, cut into thirds
• 1 large onion, peeled and quartered
• 1 medium green cabbage, cut into 8 wedges

Spices and Seasonings:

• 16 cups cold water
• 2 bay leaves
• 2 teaspoons whole black peppercorns
• 2 teaspoons mustard seeds
• 10 whole juniper berries
• 8 whole allspice berries
• 4 whole cloves
• ½ cup sour cream
• 4 tablespoons prepared horseradish
• 2 teaspoons Dijon mustard
• ¼ teaspoon Worcestershire sauce
• Kosher salt
• Freshly ground pepper

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Instructions

1. Prepare the cooking vessel by placing a large 6-quart (5.7 liters) pot on the stovetop. Layer the corned beef with carrots, celery, onion, bay leaves, peppercorns, mustard seeds, juniper berries, allspice, and cloves. Pour cold water over the ingredients to fully submerge the meat.
2. Elevate the heat to high and bring the liquid to a vigorous boil. Once bubbling, immediately reduce the temperature to low, creating a gentle simmer that will prevent the meat from becoming tough.
3. Cover the pot with a tight-fitting lid and allow the meat to braise undisturbed for approximately 3 hours. The corned beef is ready when it can be easily pierced with a fork, indicating its tenderness.
4. Remove the aromatic vegetables and whole spices using a slotted spoon, discarding them to clear the cooking liquid. Introduce halved new potatoes into the remaining broth.
5. Return the pot to medium heat, covering and bringing the liquid to a boil. Cook the potatoes for 10 minutes until they begin to soften.
6. Add cabbage wedges to the pot and continue boiling for an additional 10 minutes, ensuring the vegetables are cooked but still retain a slight crispness.
7. Carefully transfer the corned beef to a cutting board, allowing it to rest momentarily. Using a sharp knife, slice the meat against the grain into 1/4-inch (0.6 centimeters) thick pieces.
8. Arrange the cooked potatoes and cabbage on a serving platter, positioning the sliced beef alongside them. Drizzle 1 cup (240 milliliters) of the flavorful cooking liquid over the meat to enhance moisture and flavor.
9. Prepare the horseradish cream by combining sour cream, prepared horseradish, Dijon mustard, and Worcestershire sauce in a small mixing bowl. Season with a pinch of kosher salt and freshly ground black pepper, stirring until well incorporated.
10. Serve the dish immediately, accompanied by the zesty horseradish cream as a complementary condiment.

Notes

• Slow braising transforms tough beef cuts into a luxurious, tender centerpiece that melts effortlessly on your tongue.
• Carefully selecting whole spices like juniper berries and allspice builds a complex, aromatic foundation for incredible depth.
• Cutting meat against the grain ensures each slice remains incredibly soft and prevents tough, chewy textures.
• Layering vegetables in the same cooking liquid allows them to absorb rich, seasoned broth for maximum flavor infusion.
• Homemade horseradish cream delivers a zingy, bold contrast that beautifully balances the meat’s robust saltiness.

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Category: Dinner
• Method: Simmering
• Cuisine: Irish

Nutrition

• Serving Size: 6
• Calories: 360
• Sugar: 3 g
• Sodium: 1200 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 9 g
• Trans Fat: 1 g
• Carbohydrates: 25 g
• Fiber: 4 g
• Protein: 28 g
• Cholesterol: 80 mg