How to Make Good Corned Beef and Cabbage
Simple, satisfying, and easy to make, we're not sure why corned beef and cabbage is relegated to one day a year here in the US. The word corn simply is derived from an old Anglo-Saxon word for curing. At a time without refrigeration, meat would be cured using salt broken up into lard crystals known then as corns, hence corned beef!
Corned beef is technically just referencing a type of preparation that could be applied to a number of cuts of beef that benefit from long cook times such as short ribs or ox tails, but the cut that provides the perfect balance of rich flavor from fat and tender lean meat is brisket. The brisket is large and made up of many components but the largest, and usually easiest to find, is the flat cut. It is tender and great for slicing which makes it a perfect candidate for corned beef.
Cured brisket can be cooked in many ways (one of our favorites is smoking). However, boiling is the easiest method that won't skimp on flavor. This classic boiled version is relatively low maintenance, just make sure to keep your corned beef fully submerged in liquid for the entire cook time. You can keep a small pot or kettle of boiling water on another burner for adding water to avoid disrupting the boiling process.
Also we know cabbage can get a bad wrap for its slimy texture and slight smell. But these things only really occur if you boil the cabbage with the beef the whole cook time. Adding the cabbage just 5 minutes before serving will help to keep the bright flavor of the cabbage as well as some of its crispy texture.
And if you've got leftovers... it's gotta be a loaded reuben sandwich. Or you can store it in an airtight container and store in the fridge for 5 days or in the freezer for up to 4 months.
Made this? Let us know how it went in the comment section below!
Editor's note: This intro was updated on March 8, 2021.
Cal/Serv: 410
Yields: 6 servings
Prep Time: 0 hours 10 mins
Total Time: 3 hours 45 mins
3 lb. corned beef brisket with spice packet
2 bay leaves
4 sprigs thyme
1/2 lb. baby potatoes, quartered
4 medium carrots, cut into quarteres
1 small head green cabbage, cut into wedges
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- Place brisket in a large Dutch oven and cover with water. Add spice packet, bay leaves, and thyme and place on medium-high heat. Bring to a boil, then reduce to a simmer. Cook until tender, checking every 30 minutes and adding water if needed, until beef is tender, about 3 hours.
- Add potatoes and carrots and bring back up to a boil. Cook for 15 minutes, then add cabbage and boil 5 minutes more.
- Remove meat and drain vegetables. Let meat rest 10 minutes before slicing.
Nutrition (per serving): 410 calories, 27 g protein, 18 g carbohydrates, 5 g fiber, 6 g sugar, 25 g fat, 8 g saturated fat, 1,339 mg sodium
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Source: https://www.delish.com/cooking/recipe-ideas/a26256517/corned-beef-and-cabbage-recipe/
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