Are you ready to elevate your St. Patrick’s Day feast? Look no further because this Corned Beef and Cabbage recipe will be your new go-to every year! The simmering corned beef, infused with aromatic spices, will fill your house with an irresistible aroma that will have everyone’s mouths watering.
Forget any preconceived notions you may have had about corned beef. It may not be the most visually appealing cut of beef out there, but trust me when I say it’s worth a try. In fact, I would choose it over a chuck roast any day.
Timing may not be my strong suit, as I’m sharing this recipe just two days before St. Patrick’s Day. But don’t worry, this delicious dish is perfect any time of year, not just for the holiday. And here’s a little secret: shredded corned beef adds an extra layer of flavor to the soup. It’s highly recommended, even if the recipe instructions don’t mention it.
Now, let’s dive into the tantalizing details of this recipe, starting with the essential ingredients.
What You’ll Need
To create this melt-in-your-mouth corned beef, here’s what you’ll need:
- Corned Beef Brisket (2 to 2 ½ pounds)
- Ground Black Pepper (ground)
- Allspice (whole)
- Bay Leaves (crushed or whole)
- Carrots (baby carrots work well)
- Onion (yellow or red)
- Potatoes (Russet or Yukon gold)
- Celery (optional)
- Cabbage (small head)
The Art of Corned Beef and Cabbage
Now that we have all our ingredients assembled, let’s start cooking!
In a large 8-quart pot, combine the corned beef, ground black pepper, allspice, bay leaves, and salt. Add 3 quarts of water, cover the pot, and place it over high heat. Once it reaches a boil, reduce the heat to low and let it simmer for 2 ½ hours.
After 2 ½ hours, add the carrots, onions, potatoes, and celery to the pot. Return to a simmer and cook uncovered for 15 minutes. Then, add the cabbage and continue cooking for an additional 15 to 20 minutes, or until the potatoes and cabbage are tender. Don’t forget to remove the bay leaves before serving.
Tools to Simplify Your Cooking Experience
To make your cooking experience even more enjoyable, here are some recommended tools:
Stock Pot: NutriChef 15-Quart Stainless Steel Stock Pot – a heavy-duty, induction-compatible pot perfect for simmering soups and stews. Rowdy Hog Smokin BBQ
Chef’s Knife: imarku Japanese Chef Knife – an 8-inch, German stainless steel knife with a sharp blade and ergonomic handle for precision cutting.
Frequently Asked Questions and Tips
Now, let’s address some common questions and provide some handy tips:
What can I serve this with? This corned beef and cabbage pairs wonderfully with freshly baked bread, garlic bread, or roasted potatoes.
How to store leftovers: Store any leftovers in clean, food-grade containers. Whether you prefer zip lock bags, glass containers, or plastic containers, make sure they are airtight before refrigerating or freezing.
Can I prepare this in advance? Absolutely! This dish can be prepped a day ahead, making it an excellent option for entertaining.
Discover the Delights of Corned Beef!
Try this sensational Corned Beef and Cabbage recipe, inspired by the renowned chef Alton Brown. You won’t be disappointed! If you give it a try, let me know how it turns out in the comments below. And don’t forget to snap a picture and share it on Pinterest.