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Boiled Corned Beef and Cabbage Recipe
Boiled Corned Beef and Cabbage Recipe
Mar 14, 2011 | 11:15 am
By
Staff Writer
Corned Beef and Cabbage
Taylor Pepe

Corned Beef and Cabbage

Though it's fashionable to announce that corned beef and cabbage is more Irish-American than true Irish, the fact is that — while "bacon" (i.e., cured pork loin) and cabbage is more common in Ireland today — corned beef has long been happily consumed by the Irish, especially on special occasions, like St. Patrick's Day, for centuries, with cabbage, potatoes, and other accompaniments. 

12
Servings
Deliver Ingredients

Ingredients

  • 3 pounds corned beef
  • Spices*
  • 1 large head of cabbage, sliced into 3/8-to-½-inch wide slices, 
  • 3 carrots, cut to 1-inch pieces (optional)
  • 6 small new potatoes, quartered (optional)
  • Mustard and/or horseradish, for serving

Directions

Place corned beef in a large, 6-8 quart pot. Cover the beef with an inch of water. Add spices. Bring to a boil over high heat, and then reduce heat to a simmer. Simmer for 2-3 hours, until the corned beef is fork tender.

Remove the meat from the pot and transfer to a cutting board. Reserve cooking liquid for boiling cabbage.

Once you have removed the corned beef, add the cabbage and optional vegetables to the pot. Taste the cooking liquid; if it is too salty, add more water to the pot. Raise the heat until the liquid is simmering well, about medium-low. Simmer until the cabbage and any other vegetables are cooked through, about 15-30 minutes.

Cut the meat against the grain into ½-inch thick slices. Serve along with the cabbage, vegetables, and a little cooking liquid in a bowl

Boiled 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.

Boiled 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.