Corned Beef and Cabbage
This classic Irish-American comfort dish features tender, slow-braised corned beef paired with buttery cabbage, sweet carrots, and creamy roasted potatoes. The savory broth, infused with mustard, garl
25
Prep Time
3
Cook Time
28
Total Time
8
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
This classic Irish-American comfort dish features tender, slow-braised corned beef paired with buttery cabbage, sweet carrots, and creamy roasted potatoes. The savory broth, infused with mustard, garlic, and fresh herbs, creates a rich base that ties everything together. Perfect for St. Patrick's Day or any cozy family dinner.
Ingredients
Instructions
Step 1
1. Preheat your oven to 325°F (165°C). Pat the corned beef dry with paper towels and remove any excess fat, leaving about 1/4-inch layer.
Step 2
2. Heat vegetable oil in a large Dutch oven over medium-high heat. When shimmering, add the corned beef and sear for 4-5 minutes per side until deeply browned. Remove and set aside.
Step 3
3. In the same pot, add beef broth, Dijon mustard, minced garlic, onion wedges, peppercorns, thyme sprigs, bay leaves, and celery seeds. Stir to combine and bring to a simmer.
Step 4
4. Return the seared corned beef to the pot, fat side up. Cover with a tight-fitting lid and transfer to the preheated oven. Braise for 2.5 hours.
Step 5
5. After 2.5 hours, add the carrot pieces around the beef. Cover and continue braising for another 30 minutes.
Step 6
6. Add the cabbage wedges, nestling them around the meat. Brush the cabbage with some of the melted butter and sprinkle with 1/2 tsp salt. Cover and braise for an additional 30-45 minutes until the cabbage is tender and the beef reaches an internal temperature of 190°F (88°C).
Step 7
7. While the corned beef finishes, prepare your roasted potatoes according to your favorite recipe or package instructions.
Step 8
8. Remove the pot from the oven. Transfer the corned beef to a cutting board, tent with foil, and let rest for 15 minutes. Remove the vegetables with a slotted spoon and keep warm.
Step 9
9. Strain the cooking liquid, discarding solids. Skim excess fat if desired. Keep the broth warm.
Step 10
10. Slice the corned beef against the grain into 1/4-inch thick slices. Arrange on a large platter with the roasted potatoes, carrots, and cabbage wedges.
Step 11
11. Drizzle some of the warm cooking liquid over the meat and vegetables. Brush the cabbage and carrots with remaining melted butter and sprinkle with remaining 1 tsp salt.
Step 12
12. Garnish with chopped parsley and chives. Serve with horseradish sauce on the side.
You Must Know
- ✓For extra tender corned beef, cook until it reaches 190°F internal temperature - this breaks down the connective tissue completely
- ✓Let the meat rest for at least 15 minutes before slicing to retain juices
- ✓If your corned beef comes with a spice packet, add it to the braising liquid for extra flavor depth
Chef's Notes
For extra tender corned beef, cook until it reaches 190°F internal temperature - this breaks down the connective tissue completely
Let the meat rest for at least 15 minutes before slicing to retain juices
If your corned beef comes with a spice packet, add it to the braising liquid for extra flavor depth
Serving Suggestions
Serve this hearty dish with Irish soda bread, pickled vegetables, and a pint of stout beer. It's perfect for St. Patrick's Day celebrations, Sunday family dinners, or any cold-weather gathering. The horseradish sauce provides a bright contrast to the rich meat.
Nutritional Info (Per Serving)
680
Calories
42g
Protein
28g
Carbs
42g
Fat
Tags
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More Dinner Recipes
Corned Beef and Cabbage
This classic Irish-American comfort dish features tender, slow-braised corned beef paired with buttery cabbage, sweet carrots, and creamy roasted potatoes. The savory broth, infused with mustard, garl
Ingredients (18)
Instructions
- Preheat your oven to 325°F (165°C). Pat the corned beef dry with paper towels and remove any excess fat, leaving about 1/4-inch layer.
- Heat vegetable oil in a large Dutch oven over medium-high heat. When shimmering, add the corned beef and sear for 4-5 minutes per side until deeply browned. Remove and set aside.
- In the same pot, add beef broth, Dijon mustard, minced garlic, onion wedges, peppercorns, thyme sprigs, bay leaves, and celery seeds. Stir to combine and bring to a simmer.
- Return the seared corned beef to the pot, fat side up. Cover with a tight-fitting lid and transfer to the preheated oven. Braise for 2.5 hours.
- After 2.5 hours, add the carrot pieces around the beef. Cover and continue braising for another 30 minutes.
- Add the cabbage wedges, nestling them around the meat. Brush the cabbage with some of the melted butter and sprinkle with 1/2 tsp salt. Cover and braise for an additional 30-45 minutes until the cabbage is tender and the beef reaches an internal temperature of 190°F (88°C).
- While the corned beef finishes, prepare your roasted potatoes according to your favorite recipe or package instructions.
- Remove the pot from the oven. Transfer the corned beef to a cutting board, tent with foil, and let rest for 15 minutes. Remove the vegetables with a slotted spoon and keep warm.
- Strain the cooking liquid, discarding solids. Skim excess fat if desired. Keep the broth warm.
- Slice the corned beef against the grain into 1/4-inch thick slices. Arrange on a large platter with the roasted potatoes, carrots, and cabbage wedges.
- Drizzle some of the warm cooking liquid over the meat and vegetables. Brush the cabbage and carrots with remaining melted butter and sprinkle with remaining 1 tsp salt.
- Garnish with chopped parsley and chives. Serve with horseradish sauce on the side.
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