The Ultimate Corned Beef and Cabbage

Staff Writer
The Ultimate Corned Beef and Cabbage
Shutterstock

Corned beef and cabbage is a festive dish that is often associated with Saint Patrick’s Day. Make a little extra and use the leftovers for Reuben sandwiches or corned beef and hash.

Click here to see How to Make the Ultimate Corned Beef and Cabbage

6
Servings
1447
Calories Per Serving
Deliver Ingredients

Ingredients

  • One 5 1/2 pound corned beef brisket
  • 2 large onions, peeled and quartered
  • 10 carrots, cut into 1-inch pieces
  • 2 heads cabbage, cored and cut into wedges
  • 15 small white potatoes, cut in half

Directions

Rinse the beef brisket under cold water and place in a large pot. Add enough water to cover the brisket by 6 inches. Add the onions and bring to a boil. Cook for about 30 minutes. Then, reduce heat to medium-low, cover, and simmer for about 3 1/2 hours.

Remove the lid and add the carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes and vegetables are tender. 

Remove the vegetables from the pot and place them in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it will dry out. Once ready to slice, transfer the meat to a cutting board. Scrape off any fat layer and carve the meat by cutting across the grain in about 1/2-inch slices. Spoon some of the cooking liquid over the meat to serve.

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.

Nutritional Facts

Total Fat
93g
100%
Sugar
20g
N/A
Saturated Fat
37g
100%
Cholesterol
391mg
100%
Protein
83g
100%
Carbs
69g
23%
Vitamin A
865µg
96%
Vitamin B12
6µg
96%
Vitamin B6
3mg
100%
Vitamin C
147mg
100%
Vitamin E
3mg
15%
Vitamin K
266µg
100%
Calcium
263mg
26%
Fiber
17g
69%
Folate (food)
244µg
N/A
Folate equivalent (total)
244µg
61%
Iron
9mg
52%
Magnesium
178mg
45%
Monounsaturated
40g
N/A
Niacin (B3)
21mg
100%
Phosphorus
957mg
100%
Polyunsaturated
4g
N/A
Potassium
3001mg
86%
Riboflavin (B2)
0.8mg
46.7%
Sodium
407mg
17%
Thiamin (B1)
0.7mg
49.2%
Zinc
19mg
100%

Around the Web