The Best Corned Beef and Cabbage Recipe by Chef John

Name: The Best Corned Beef and Cabbage Recipe by Chef John
Total time: 4 hrs 15 mins
Ingredients: 1 (4 pound) corned beef brisket with spice packet; 3 quarts water; 1 onion, quartered; 3 carrots, cut into large chunks; 3 stalks celery, cut into 2-inch pieces; 1 teaspoon salt; 2 pounds red potatoes, halved; 1 small head cabbage, cut into eighths

With St. Patrick's Day just around the corner, many cooks are looking for an authentic Irish corned beef and cabbage dinner recipe. Originally, Irish recipes used lean bacon, similar to Canadian bacon, but corned beef became a popular, lower-cost substitute.

Total time4 hrs 15 mins
Prep time15 mins
Cook time3 hrs 50 mins
Yield8

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Servings

Ingredients

1 (4 pound) corned beef brisket with spice packet
3 quarts water
1 onion, quartered
3 carrots, cut into large chunks
3 stalks celery, cut into 2-inch pieces
1 teaspoon salt
2 pounds red potatoes, halved
1 small head cabbage, cut into eighths

Instructions

In a large pot or Dutch oven, combine corned beef with the spice packet, water, onion, carrots, celery, and salt. Bring to a simmer, skimming off any foam that forms on the surface.
Cover the pot, reduce the heat to low, and simmer for approximately 3 hours, or until the meat is nearly fork-tender. Add the potatoes and continue to simmer, uncovered, for another 30 minutes, or until the potatoes are almost tender.
Place the cabbage pieces on top of and around the meat. Cover the pot and simmer for 20 to 30 minutes more, or until the cabbage is tender.
Take the meat out and place it on a cutting board to rest for 10 to 15 minutes. Slice against the grain and put in a bowl. Spoon vegetables and broth over it.
Serve hot, and enjoy your delicious corned beef and cabbage.

Nutrition

Calories: 380 kcal
Fat Content: 20 g
Fiber Content: 6 g
Sugar Content: 7 g
Sodium Content: 1504 mg
Protein Content: 22 g
Cholesterol Content: 100 mg
Carbohydrate Content: 29 g
Saturated Fat Content: 7 g
Unsaturated Fat Content: 0 g