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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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