Chef John's Corned Beef and Cabbage Recipe

"It’s almost St. Patrick’s Day, and for many that means boiling up a nice authentic Irish dinner of corned beef and cabbage. The original Irish recipe actually used a type of lean bacon, made with a cut of pork similar to Canadian bacon. Corned beef came into the picture as a lower-cost substitution, to replace the more expensive and harder to find cut."


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  • 1 (4 pound) corned beef brisket with spice packet
  • 3 quarts water
  • 1 onion, quartered
  • 3 carrots, cut into large chunks
  • 3 stalks celery, cut into 2-inch pieces
  • 1 teaspoon salt
  • 2 pounds red potatoes, halved
  • 1 small head cabbage, cut into eighths
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Combine corned beef and spice packet contents, water, onion, carrots, celery, and salt together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface.
    2. Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.
    3. Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more.
    4. Remove meat to a cutting board and let rest 10 to 15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.


    • Tip
    • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

    Nutrition Facts

    Per Serving: 380 calories;19.6 g fat;29 g carbohydrates;22.4 g protein;99 mg cholesterol;1504 mg sodium.Full nutrition
    Source: Read Full Article