Corned Beef and Cabbage Recipe

Corned Beef and Cabbage Recipe
Staff Writer
Corned Beef and Cabbage
Columbus Tavern
Corned Beef and Cabbage

Executive Chef Phil Conlon of Columbus Tavern in New York City Shares His Favorite Version of Corned Beef and Cabbage 

Ingredients

For the whole mustard sauce:

  • 1 quart chicken broth
  • 2 tablespoons whole grain mustard
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey

For the beef:

  • 2 pounds beef brisket
  • 4 ounces sugar
  • 4 ounces salt
  • 1 teaspoon chile flakes
  • 1 teaspoon juniper berries
  • 1 teaspoon caraway seed
  • 1 tablespoon coriander seed
  • 1 tablespoon black peppercorns
  • 2 dried bay leaves
  • 4 sprigs thyme
  • ½ tablespoon pink curing salt
  • 1 gallon water
  • 2 quarts chicken stock
  • 4 whole carrots
  • 4 thyme sprigs
  • 2 bay leaves

For the potatoes:

  • 1 pound red bliss potatoes, scrubbed
  • 4 shallots, peeled and chopped rough
  • 3 garlic cloves, peeled and chopped rough
  • 4 sprigs thyme
  • 1 sprig rosemary
  • 1 bay leaf

For the cabbage:

  • 1 head of Napa cabbage, cut in half and quartered, stems intact
  • 2 cups white wine
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • 1 quart chicken stock
  • 2 sprigs thyme
  • 1 bay leaf

Directions

For the whole mustard sauce:

 Place all ingredients into a pot and reduce until thick sauce like consistency.

For the beef:

Place beef brisket and the next 11 ingredients in a large container. Place a towel over the beef to submerge it and let sit for 5 days and rotate every day. Take brisket out, rinse it briefly and cook in a large pot with the chicken stock, carrots, bay leaf, and thyme. Bring to a boil and then place at a simmer for 20-30 minutes.

For the potatoes:

Boil red bliss potatoes with shallots, garlic, thyme, rosemary, and bay leaf until fork tender.

For the cabbage:

Preheat the oven to 400 degrees. Place all ingredients into a baking pan and cover with aluminum foil and cook in oven for 45 minutes until tender.

Corned Beef and Cabbage Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Corned Beef and Cabbage Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Corned Beef and Cabbage Wine Pairing

Most red wines, including cabernet sauvignon, cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.