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Corned Beef and Cabbage Recipe

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.