This delicious and hearty Corned Beef and Cabbage recipe is perfect for a comforting family meal or festive gathering. Simple to prepare with everyday ingredients, it features tender beef, perfectly cooked vegetables, and a creamy horseradish sauce for an extra zing. Customize it with your favorite sides for a versatile dish everyone will love!
Recipe Ingredients:
- 1 (3-pound) corned beef brisket (uncooked), in brine
- 16 cups cold water
- 2 bay leaves
- 2 teaspoons black peppercorns
- 4 whole allspice berries
- 2 whole cloves
- 1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
- 8 small new potatoes (about 1 1/4 pounds), halved
- Freshly ground black pepper
- Serving suggestion: Whole-grain mustard or Horseradish Sauce, recipe follows
Hash:
- 2 cups roughly chopped boiled red new potatoes, preferably leftover from Corned Beef and Cabbage
- 2 cups diced leftover cooked corned beef
- 1/4 cup corned beef cooking liquid or chicken broth
- 1/2 medium yellow medium onion, grated
- 1/2 clove garlic, mashed with a fork
- 1 tablespoon whole-grain mustard
- 1/4 teaspoon dried thyme
- Pinch of nutmeg
- Freshly ground black pepper
- 1 tablespoon chopped flat-leaf parsley
- 1/4 cup plus 1 tablespoon unsalted butter
Eggs:
- 4 cups cold water
- 1/2 cup distilled white vinegar
- 1/2 teaspoon kosher salt
- 8 fresh large eggs
Horseradish Sauce:
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
- 1/2 teaspoon grated lemon zest
- 2 teaspoons kosher salt
- Freshly ground black pepper
How To Make Corned Beef And Cabbage?
- Prepare the corned beef and cooking liquid: Preheat oven to 150°C / 300°F. Rinse the corned beef brisket under cold running water and place it in a large Dutch oven. Add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, skimming any foam. Cover and transfer to the oven. Cook for 3 hours and 45 minutes, or until very tender.
- Cook the vegetables: Transfer the corned beef to a cutting board, cover with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Reduce heat and simmer for 20 minutes, or until tender.
- Slice and serve the corned beef: Arrange the cabbage on a platter. Slice the corned beef thinly against the grain and lay over the cabbage. Surround with the potatoes and ladle some hot cooking liquid over everything. Season with black pepper and serve with mustard or horseradish sauce.
- Prepare the corned beef hash: Mash 240 ml / 1 cup of boiled potatoes in a bowl. Add the remaining potatoes, corned beef, cooking liquid, onion, garlic, mustard, thyme, nutmeg, and black pepper. Mix well and refrigerate overnight. Stir parsley into the chilled mixture.
- Cook the hash: Heat 70 g / 1/4 cup butter in a cast-iron skillet over medium-high heat. Add the hash mixture and press it down into a round cake. Cook for 4 minutes, reduce heat, and continue until browned and crusty (~6 minutes). Flip the hash onto a plate, then return to the skillet cooked-side up with the remaining butter. Cook the second side until crispy, about 5 minutes.
- Poach the eggs: While the hash cooks, bring water, vinegar, and salt to a simmer in a skillet. Crack eggs into cups and gently slide into the simmering water. Cook for 3-5 minutes, turning occasionally. Remove with a slotted spoon and drain on a towel.
- Serve the hash with eggs: Divide the hash among plates, top each with a poached egg, and serve warm.
- Prepare the horseradish sauce: Mix mayonnaise, sour cream, horseradish, lemon zest, and salt in a bowl. Add black pepper to taste. Refrigerate for at least 30 minutes before serving.
Recipe Tips:
- Rinse the corned beef well: Always rinse the corned beef brisket under cold water before cooking to remove excess brine and prevent the dish from being too salty.
- Cook the meat low and slow: Braise the corned beef in the oven at a low temperature for tender, melt-in-your-mouth results. Don’t rush this step!
- Cut the meat against the grain: When slicing the cooked corned beef, slice thinly against the grain for the most tender and flavorful bites.
- Don’t overcook the vegetables: Add the cabbage and potatoes to the cooking liquid after the beef is done. Simmer just until tender to keep them from becoming mushy.
- Save the cooking liquid: The flavorful broth is perfect for ladling over the sliced beef and vegetables for extra moisture and taste. You can also use it to enhance leftovers or make soups!
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Corned Beef and Cabbage cool to room temperature. Store it in an airtight container in the fridge for up to 3 days.
- Freeze: Allow the Corned Beef and Cabbage to cool completely. Place it in freezer-safe containers or bags, removing as much air as possible. Freeze for up to 2 months.
- Reheat: Add the corned beef and vegetables to a skillet with a splash of the reserved cooking liquid. Heat over medium heat, stirring occasionally, until warmed through.
Nutrition Facts
- Calories: 336
- Total Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 77mg
- Sodium: 812mg
- Potassium: 1003mg
- Total Carbohydrate: 32g
- Dietary Fiber: 5.4g
- Sugars: 6.2g
- Protein: 18g
Check out More Recipes:
Corned Beef And Cabbage
Description
This delicious and hearty Corned Beef and Cabbage recipe is perfect for a comforting family meal or festive gathering. Simple to prepare with everyday ingredients, it features tender beef, perfectly cooked vegetables, and a creamy horseradish sauce for an extra zing. Customize it with your favorite sides for a versatile dish everyone will love!
Ingredients
Hash:
Eggs:
Horseradish Sauce:
Instructions
- Prepare the corned beef and cooking liquid: Preheat oven to 150°C / 300°F. Rinse the corned beef brisket under cold running water and place it in a large Dutch oven. Add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, skimming any foam. Cover and transfer to the oven. Cook for 3 hours and 45 minutes, or until very tender.
- Cook the vegetables: Transfer the corned beef to a cutting board, cover with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Reduce heat and simmer for 20 minutes, or until tender.
- Slice and serve the corned beef: Arrange the cabbage on a platter. Slice the corned beef thinly against the grain and lay over the cabbage. Surround with the potatoes and ladle some hot cooking liquid over everything. Season with black pepper and serve with mustard or horseradish sauce.
- Prepare the corned beef hash: Mash 240 ml / 1 cup of boiled potatoes in a bowl. Add the remaining potatoes, corned beef, cooking liquid, onion, garlic, mustard, thyme, nutmeg, and black pepper. Mix well and refrigerate overnight. Stir parsley into the chilled mixture.
- Cook the hash: Heat 70 g / 1/4 cup butter in a cast-iron skillet over medium-high heat. Add the hash mixture and press it down into a round cake. Cook for 4 minutes, reduce heat, and continue until browned and crusty (~6 minutes). Flip the hash onto a plate, then return to the skillet cooked-side up with the remaining butter. Cook the second side until crispy, about 5 minutes.
- Poach the eggs: While the hash cooks, bring water, vinegar, and salt to a simmer in a skillet. Crack eggs into cups and gently slide into the simmering water. Cook for 3-5 minutes, turning occasionally. Remove with a slotted spoon and drain on a towel.
- Serve the hash with eggs: Divide the hash among plates, top each with a poached egg, and serve warm.
- Prepare the horseradish sauce: Mix mayonnaise, sour cream, horseradish, lemon zest, and salt in a bowl. Add black pepper to taste. Refrigerate for at least 30 minutes before serving.
Notes
- Rinse the corned beef well: Always rinse the corned beef brisket under cold water before cooking to remove excess brine and prevent the dish from being too salty.
- Cook the meat low and slow: Braise the corned beef in the oven at a low temperature for tender, melt-in-your-mouth results. Don’t rush this step!
- Cut the meat against the grain: When slicing the cooked corned beef, slice thinly against the grain for the most tender and flavorful bites.
- Don’t overcook the vegetables: Add the cabbage and potatoes to the cooking liquid after the beef is done. Simmer just until tender to keep them from becoming mushy.
- Save the cooking liquid: The flavorful broth is perfect for ladling over the sliced beef and vegetables for extra moisture and taste. You can also use it to enhance leftovers or make soups!
Corned Beef And Cabbage