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Recipes



Traditional Corned Beef & Cabbage

posted by Admin User at 2022-03-11 11:29:00


This family loved traditional corned beef recipe has all the customary trimmings and is cooked in one easy pot on the stove top. Although the exact origin of corned beef is unknown, it most likely came about when people begain preserving meant through salt-curing.


INGREDIENTS

  • 3–4 pounds corned beef brisket 
  • water (or beef broth)
  • 2 bay leaves
  • 1 lb. baby yellow potatoes 
  • 1 yellow onion; halved and then quartered
  • 5 large carrots peeled and chunked
  • 1 head green cabbage cut in wedge
  • ** Typical spices to use are usually in a "pickling spice" packet. Or you can make your own peppercorns, bay leaves, mustard seeds, dill seeds, and try a couple more whole spices to give it a nice round robust flavor like cinnamon stick or coriander and whole garlic cloves. 

STEPS

  • In Dutch Oven or large stockpot add corned beef and cover with water or beef broth. Add spice packet or your own mix, bay leaves  and onions. Cover and simmer for 2-2 1/2 hours. The brisket should be fairly fork tender.
  • Add potatoes and carrots; cover and simmer for  additional 30 minutes. Add cabbage; cover and simmer for 15 additional minutes.
  • Remove the bay leaves and discard. Remove corned beef and vegetables from the pot and cover to keep warm.  Remove any fat from the corned beef and slice against the grain.

TIPS

  • Buy good quality corned beef after all it is going to be the star of the show. That's where CP Cash & Carry Comes in!  Talk with our butchers for great tips!
  • Leave the fat on the corned beef when simmering as it helps cook it really tender and gives it lots of flavor. For this cooking method cook it fat side up. 
  • Don’t skip the spice packet. Simply add it to the water with the beef.
  • The key is too simmer not boil the beef and vegetables. Low and slow as my late mother used to say.
  • For aesthetic purposes peel your carrots as you will really appreciate the bright orange color.
  • Red and gold potatoes are traditional and they are waxy enough to stay together through the simmering. Russet potatoes will begin to break down during the cooking process.
  • Don’t forget to remove and discard the bay leaves.  They are sharp on the edges and could cut your mouth or pose a choking hazard.
  • Once cooked trim the fat from the beef. I like to leave just a very small portion of fat on for more flavor.
  • Slice the corned beef against the grain as this produces the most tender pieces that do not fall apart.
  • Corned beef is cured with salt so it is naturally high in sodium. So go easy on any added salt

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