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
Scale
- 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.