why make this recipe
Corned Beef and Cabbage is a classic dish that brings comfort and warmth to any table. It’s simple to make, packs a punch of flavor, and is perfect for family gatherings or special occasions. This recipe asks for just a few ingredients and some boiling time, making it an easy choice for both newcomers and seasoned cooks alike.
how to make Easy Corned Beef and Cabbage
Ingredients:
- 3-4 pounds Corned Beef Brisket (Cured in seasoned brine for flavor and tenderness.)
- 1 medium head Cabbage (About 2-3 pounds, cut into wedges.)
- 4 medium Carrots (Peeled and cut into chunks.)
- 2 medium Onions (Quartered.)
- 4 cloves Garlic (Minced.)
- 1 tablespoon Black Peppercorns (Whole, for flavor.)
- 2 leaves Bay Leaves (For added aroma.)
- 2 tablespoons Mustard (Served on the side.)
- enough to cover Water or Broth (Use beef broth for richer flavor.)
Directions:
- Rinse the corned beef brisket under cold water and pat dry.
- In a large pot, add enough water or beef broth to cover the brisket and bring to a gentle boil.
- Place the corned beef brisket into the pot, add black peppercorns and bay leaves, and reduce heat to low.
- Cover and simmer for 2 to 2.5 hours until tender, adding more liquid if necessary.
- Prepare the vegetables: peel and chop carrots, quarter onions, and mince garlic.
- After 2 hours, add onions, carrots, and garlic to the pot and cook for another 30 minutes.
- Cut cabbage into quarters, remove the core, and cut into wedges.
- Add cabbage to the pot, cover, and cook for an additional 15-20 minutes until tender.
- Remove the brisket, let it rest for 10 minutes, then slice against the grain.
- Serve hot with mustard on the side.
how to serve Easy Corned Beef and Cabbage
Serve the corned beef slices alongside the tender cabbage, carrots, and onions. Drizzle some of the cooking broth over the dish for added flavor. Offer mustard on the side for dipping or spreading on the meat.
how to store Easy Corned Beef and Cabbage
To store leftovers, place the corned beef and vegetables in an airtight container. Let them cool and then refrigerate for up to four days. You can also freeze the leftovers for up to three months. When ready to eat, reheat gently on the stove or in the microwave.
tips to make Easy Corned Beef and Cabbage
- Choose a good quality corned beef for the best taste.
- For extra flavor, try using beef broth instead of water.
- Don’t rush the simmering process—let the meat become tender for the best texture.
- Feel free to adjust the vegetable quantities to your liking.
variation
You can add potatoes to the pot for a complete meal. Just peel and quarter them, and add them along with the carrots.
FAQs
1. Can I use fresh beef instead of corned beef?
No, corned beef is specially cured in brine, giving it a unique flavor that fresh beef won’t replicate.
2. Is it possible to make this dish in a slow cooker?
Yes, you can cook corned beef and cabbage in a slow cooker. Just add all the ingredients and cook on low for about 8 hours.
3. How do I know when the corned beef is done?
The corned beef is done when it is fork-tender. You can check this with a fork; if it shreds easily, it’s ready!