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Classic Corned Beef and Cabbage Recipe

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This Classic Corned Beef and Cabbage recipe offers a hearty and comforting meal perfect for festive occasions or any time you crave a traditional Irish-inspired dish. The corned beef brisket is slowly braised to tender perfection with aromatic spices, then browned in the oven for a flavorful crust. Served alongside tender boiled potatoes, cabbage, and carrots, and optionally accompanied by a creamy horseradish sauce, this dish is both satisfying and simple to make.

Ingredients

For the Corned Beef and Vegetables

  • 1 flat-cut corned beef brisket (about 4 pounds)
  • 1/4 teaspoon mustard seed
  • 1/4 teaspoon coriander seed
  • 1/8 teaspoon whole cloves
  • 1/8 teaspoon whole peppercorns
  • 2 to 3 bay leaves
  • 1 large onion, peeled and quartered
  • 6 Yukon Gold potatoes (about 1 pound), halved or quartered if large
  • 1 small head cabbage (about 1 3/4 pounds), outer tough leaves removed and cut into 6 wedges
  • 12 slender carrots (about 1 pound), peeled and left whole
  • 2 teaspoons kosher salt
  • 2 tablespoons chopped fresh parsley, for garnish
  • Dijon or grainy mustard, for serving

For the Horseradish Sauce (Optional)

  • 1 cup sour cream
  • 3 tablespoons whole milk
  • 1 tablespoon lemon juice, or more to taste
  • 1 tablespoon prepared horseradish in brine, or more to taste
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup chopped fresh parsley

Instructions

  1. Make the horseradish sauce (optional): In a bowl, combine the sour cream and milk until smooth. Stir in the lemon juice, prepared horseradish, and Dijon mustard. Add salt, pepper, and chopped parsley, tasting and adjusting the horseradish and lemon juice as desired. Cover and refrigerate until ready to serve.
  2. Preheat the oven: Set your oven to 325°F (163°C) to prepare for braising the corned beef.
  3. Prepare the meat for braising: Remove and discard the spice packet from the brisket. Place the brisket in a Dutch oven or large heavy pot along with mustard seed, coriander seed, cloves, peppercorns, bay leaves, and quartered onion. Add cold water to just cover the brisket.
  4. Braise the meat: Bring the water to a boil over medium heat on the stovetop. Once boiling, cover the pot and transfer it to the preheated oven. Cook for 3 1/2 hours or until the corned beef is very tender when pierced with a fork.
  5. Brown the meat: Remove the brisket using tongs and transfer it to a shallow baking dish or baking sheet. Increase the oven temperature to 425°F (218°C). Place the brisket back in the oven with a ladle of the cooking stock poured over it, baking for 10 to 15 minutes until the top is nicely browned. Remove from oven, cover with foil, and let rest.
  6. Strain the stock and cook the vegetables: Pour the cooking liquid through a fine mesh strainer back into the pot, discard solids, and add the salt. Skim off any fat from the surface. Bring the stock to a boil, then add the potatoes. Lower the heat to a simmer and cook for 5 minutes.
  7. Add the cabbage and carrots: Add cabbage wedges and whole carrots to the pot. Cover and simmer for an additional 15 to 20 minutes or until the potatoes, carrots, and cabbage are tender.
  8. Keep vegetables warm: Transfer cooked vegetables to a deep serving platter, cover with foil, and keep warm in the turned-off oven while slicing the beef.
  9. Slice and serve the corned beef: Cut the rested corned beef across the grain into 1/4-inch thick slices. Arrange the slices on the platter alongside the vegetables. Spoon some of the hot cooking stock over the beef and vegetables. Garnish with chopped fresh parsley and serve with Dijon or grainy mustard and optional horseradish sauce.

Notes

  • Discard the spice packet included with store-bought corned beef and use whole spices for better flavor control.
  • Braising the meat low and slow in the oven creates tender and flavorful corned beef.
  • Adjust horseradish and lemon juice in the sauce according to your taste preference.
  • Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution during braising.
  • Rest the meat after browning to allow juices to redistribute, resulting in more tender slices.
  • Skimming fat from the broth keeps the cooking liquid clearer and less greasy when cooking vegetables.

Find it online: https://cozyplatter.com/classic-corned-beef-and-cabbage-recipe/