Ina Garten’s Corned Beef and Cabbage is a hearty and traditional dish, perfect for special occasions like St. Patrick’s Day or for anyone craving a comforting, flavorful meal. Corned beef is slowly simmered with spices and vegetables, including cabbage, carrots, and potatoes, creating a delicious and tender meal that fills your home with warmth. Ina’s take on this classic recipe makes it approachable and easy to prepare, making it a perfect dish for gatherings or family dinners.
Ina Garten Corned Beef and Cabbage
Corned beef and cabbage is a classic Irish-American dish typically served during St. Patrick’s Day. The dish features a brisket that’s been cured in a flavorful brine (corned beef), slow-cooked to tenderness, and served alongside boiled cabbage, carrots, and potatoes. Ina Garten’s version of this recipe keeps it simple, using fresh ingredients and a blend of aromatic spices to bring out the natural flavors of the beef and vegetables.
Other Popular Recipes
Why You Should Try This Recipe
- Classic Comfort Food: Corned beef and cabbage is a traditional, comforting dish that’s perfect for family meals.
- Tender and Flavorful Beef: Slow-cooked corned beef becomes tender and flavorful as it simmers with spices and vegetables.
- Perfect for Celebrations: This dish is a great centerpiece for St. Patrick’s Day, but it’s also hearty enough to enjoy year-round.
- One-Pot Meal: With everything cooked together in one pot, it’s an easy meal with minimal cleanup.
Ingredients Needed to Make Ina Garten Corned Beef and Cabbage
- 4-pound corned beef brisket (with spice packet)
- 12 cups water (or enough to cover the beef)
- 2 large onions, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 10-12 small red potatoes
- 4 large carrots, peeled and cut into large pieces
- 1 small head of green cabbage, cut into wedges
- Fresh parsley for garnish (optional)
- Mustard or horseradish sauce, for serving (optional)
Instructions to Make Ina Garten Corned Beef and Cabbage
Step 1: Prepare the Corned Beef
- Rinse the corned beef: Rinse the corned beef under cold water to remove any excess brine. Pat it dry with paper towels.
- Simmer the beef: Place the corned beef in a large pot or Dutch oven and cover it with water (about 12 cups). Add the spice packet that comes with the corned beef, along with the quartered onions, garlic, bay leaves, black peppercorns, and mustard seeds.
Step 2: Cook the Corned Beef
- Bring to a simmer: Bring the water to a boil, then reduce the heat to low. Cover the pot and let the corned beef simmer gently for 3-3 ½ hours, or until the beef is tender and can be easily pierced with a fork. Skim off any foam that rises to the surface.
Step 3: Add the Vegetables
- Add potatoes and carrots: About 30 minutes before the corned beef is done cooking, add the potatoes and carrots to the pot. Cover and continue to simmer until the vegetables are tender, about 25-30 minutes.
- Add the cabbage: During the last 15 minutes of cooking, add the cabbage wedges to the pot. Let them cook until they are tender but still hold their shape.
Step 4: Slice and Serve
- Rest the corned beef: Remove the corned beef from the pot and let it rest for 10 minutes. Slice it thinly against the grain.
- Serve: Arrange the corned beef slices on a platter with the boiled potatoes, carrots, and cabbage. Garnish with fresh parsley if desired. Serve with mustard or horseradish sauce on the side.
What Goes Well with Ina Garten Corned Beef and Cabbage
- Irish Soda Bread: This quick bread is a perfect accompaniment to corned beef and cabbage, providing a slightly sweet, hearty complement.
- Mustard or Horseradish Sauce: A tangy mustard or horseradish sauce adds a sharp contrast to the rich corned beef.
- Roasted Vegetables: Serve with additional roasted vegetables, like parsnips or Brussels sprouts, for added texture and flavor.
- Colcannon: A creamy Irish mashed potato dish mixed with cabbage or kale pairs perfectly with the savory corned beef.
Essential Tips for Perfecting Ina Garten Corned Beef and Cabbage
- Don’t boil too vigorously: Keep the heat low and simmer the beef gently to avoid making it tough. A slow simmer ensures the beef becomes tender and flavorful.
- Check the vegetables for doneness: Make sure the vegetables are tender but not mushy. Add the cabbage in the last 15 minutes so it doesn’t overcook.
- Let the beef rest: Allow the corned beef to rest for 10 minutes before slicing to retain its juices.
- Use the spice packet: The spice packet provided with the corned beef contains essential flavorings like mustard seeds, coriander, and cloves. Feel free to add more spices, but don’t skip the packet.
Variations of Ina Garten Corned Beef and Cabbage
- Gluten-Free Option: This dish is naturally gluten-free as long as the corned beef and mustard sauces are free from gluten additives.
- Spicy Twist: Add a few crushed red pepper flakes or cayenne pepper to the pot for a slightly spicier kick.
- Vegetarian Option: Swap the corned beef for a hearty vegetarian roast or even seitan, and cook the vegetables in a flavorful vegetable broth.
- Slow Cooker Version: Cook the corned beef and vegetables in a slow cooker for 7-8 hours on low or 4-5 hours on high for an even easier method.
Storing Ina Garten Corned Beef and Cabbage: Best Practices
- Refrigerate leftovers: Store any leftover corned beef and vegetables in an airtight container in the refrigerator for up to 3 days.
- Freeze for later: You can freeze cooked corned beef and vegetables for up to 2 months. Wrap the meat tightly in foil or plastic wrap and place it in a freezer-safe bag.
- Label and date: Always label your frozen items with the date to keep track of freshness.
Reheating Ina Garten Corned Beef and Cabbage: Best Practices
- Oven method: Reheat the corned beef in a 325°F (160°C) oven, covered with foil, for 10-15 minutes, until warmed through.
- Stovetop method: Reheat the vegetables in a pot on the stovetop over medium heat, adding a little broth if necessary.
- Microwave option: Heat individual portions in the microwave on medium power for 1-2 minutes, ensuring even heating.
How Can I Make Ina Garten Corned Beef and Cabbage Healthier?
To make Ina Garten’s Corned Beef and Cabbage healthier, consider these adjustments:
- Trim excess fat: Remove excess fat from the corned beef before cooking to reduce the overall fat content.
- Add more vegetables: Incorporate additional vegetables like parsnips or Brussels sprouts for more fiber and nutrients.
- Use low-sodium broth: If the corned beef is too salty, use low-sodium broth or water when simmering the meat and vegetables.
Nutrition Value (Per Serving)
- Calories: 520
- Protein: 35g
- Carbohydrates: 35g
- Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 90mg
- Sodium: 1500mg
- Fiber: 5g
- Sugar: 4g
FAQs
How do I know when corned beef is done cooking?
Corned beef is done when it becomes fork-tender and reaches an internal temperature of 145°F (63°C). You can test for tenderness by inserting a fork into the meat; if it goes in easily, the corned beef is ready. Cooking time is usually 3 to 3 ½ hours for a 4-pound brisket.
Can I make corned beef and cabbage in a slow cooker?
Yes, you can cook corned beef and cabbage in a slow cooker. Place the corned beef, seasoning packet, and vegetables in the slow cooker, add enough water to cover the beef, and cook on low for 7-8 hours or on high for 4-5 hours.
Why is my corned beef tough?
Corned beef can become tough if it is boiled too rapidly or not cooked long enough. To ensure tenderness, simmer the corned beef slowly over low heat for 3 to 3 ½ hours, making sure not to let the water boil vigorously.
Should I rinse corned beef before cooking?
Yes, it’s recommended to rinse the corned beef under cold water before cooking. This helps remove excess salt from the curing process, which can otherwise make the dish too salty. Rinsing will not remove the flavor but will make the beef less salty.
Final Words
Ina Garten’s Corned Beef and Cabbage is a classic, comforting dish that’s easy to prepare and full of flavor. With tender corned beef, perfectly cooked vegetables, and a hint of aromatic spices, this meal is perfect for special occasions or anytime you’re in the mood for a hearty, traditional meal.
Other Yummy Recipes:
Print
Ina Garten Corned Beef And Cabbage
- Prep Time: 15
- Cook Time: 195
- Total Time: 3 hours 30 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Irish-American
Description
Corned beef and cabbage is a classic Irish-American dish typically served during St. Patrick’s Day. The dish features a brisket that’s been cured in a flavorful brine (corned beef), slow-cooked to tenderness, and served alongside boiled cabbage, carrots, and potatoes. Ina Garten’s version of this recipe keeps it simple, using fresh ingredients and a blend of aromatic spices to bring out the natural flavors of the beef and vegetables.
Ingredients
- 4-pound corned beef brisket (with spice packet)
- 12 cups water (or enough to cover the beef)
- 2 large onions, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 10–12 small red potatoes
- 4 large carrots, peeled and cut into large pieces
- 1 small head of green cabbage, cut into wedges
- Fresh parsley for garnish (optional)
- Mustard or horseradish sauce, for serving (optional)
Instructions
Step 1: Prepare the Corned Beef
- Rinse the corned beef: Rinse the corned beef under cold water to remove any excess brine. Pat it dry with paper towels.
- Simmer the beef: Place the corned beef in a large pot or Dutch oven and cover it with water (about 12 cups). Add the spice packet that comes with the corned beef, along with the quartered onions, garlic, bay leaves, black peppercorns, and mustard seeds.
Step 2: Cook the Corned Beef
- Bring to a simmer: Bring the water to a boil, then reduce the heat to low. Cover the pot and let the corned beef simmer gently for 3-3 ½ hours, or until the beef is tender and can be easily pierced with a fork. Skim off any foam that rises to the surface.
Step 3: Add the Vegetables
- Add potatoes and carrots: About 30 minutes before the corned beef is done cooking, add the potatoes and carrots to the pot. Cover and continue to simmer until the vegetables are tender, about 25-30 minutes.
- Add the cabbage: During the last 15 minutes of cooking, add the cabbage wedges to the pot. Let them cook until they are tender but still hold their shape.
Step 4: Slice and Serve
- Rest the corned beef: Remove the corned beef from the pot and let it rest for 10 minutes. Slice it thinly against the grain.
- Serve: Arrange the corned beef slices on a platter with the boiled potatoes, carrots, and cabbage. Garnish with fresh parsley if desired. Serve with mustard or horseradish sauce on the side.
