Corned Beef And Cabbage
- 3 pounds corned beef brisket with excess fat trimmed
- 3/4 cup dry white wine
- 4 cups chicken broth
- 1 tablespoon whole black peppercorns
- 4 cloves garlic, peeled and smashed
- 2 bay leaves
- 3 yellow onions, quartered
- 6 Yukon Gold potatoes, peeled and chopped
- 10 large carrots, peeled and chopped into 3-inch pieces
- 1 large head green cabbage, cored and cut into wedges
- large stockpot with lid
- instant-read thermometer
- aluminum foil
- slotted spoon
- large bowl
Place the corned beef in the bottom of a large stockpot, fat side up. Pour in the white wine and enough chicken broth to cover the corned beef. Add water if you need to.
Add the black peppercorns, garlic, bay leaves, and 1 of the quartered onions to the stockpot.
Cover the pot, bring to a boil, and then cook on medium-low for 3 1/2 hours. The corned beef will be done when it is fork tender or reaches an internal temperature of at least 145 degrees on an instant-read thermometer.
When the corned beef is finished cooking, put it on a plate and cover it with aluminum foil.
Next, add the potatoes, carrots, and remaining onions to the broth in the stockpot and bring to a boil. Reduce to medium-low heat and cook, covered, for about 20 minutes.
Add the cabbage, cover, and let simmer until both the cabbage and potatoes are tender, about 10-15 minutes.
Remove the vegetables from the stockpot with a slotted spoon and place them in a large bowl.
Slice the corned beef across the grain when you are ready to serve it. Enjoy!
Store your leftover corned beef in the refrigerator for up to 4 days in an airtight container.
Learn how to peel potatoes the easy way by learning our potato peeling hack!
Traditional corned beef and cabbage boiled dinners are synonymous with St. Patrick’s Day. Although corned beef and cabbage are both considered Irish foods, this festive dish is not as special to the Irish as it is to Irish-Americans. During the famine in Ireland, as Irish immigrants fled to America, many brought along corned beef. Corning is preserving meat in a salty brine — this was a convenient way of storing meat without means of refrigeration. Since then, corned beef has had sentimental value for the Irish-American community and is often combined with other Irish favorites.
Cuts Of Corned Beef
Corned beef is commonly made using brisket, a cut of meat from the breast or lower chest of a cow. This section of the cow is heavily exercised, so the meat is tougher. Longer cooking times at lower heat will break down collagen, the protein that makes meat tough, so cooking corned beef at a lower temperature for an extended period is best.
Brisket comes in two kinds of cuts: the point cut and the flat cut. The point cut is rounder and includes more marbling, which means more flavor from the fat. The flat cut is much leaner.
How To Flavor Your Corned Beef
There are many ways you can flavor your corned beef to your tastes. Try some of these popular seasonings:
Other Vegetables To Serve With Corned Beef
Cabbages, carrots, and potatoes are king when it comes to this classic dinner, but you don’t have to stop there. Try adding some of these veggies to give your dish a little more substance:
- red-skinned potatoes
- fresh green beans
What To Serve With Corned Beef And Cabbage
Aside from some crusty, buttery Irish soda bread, you can serve the following condiments to make the flavor of your boiled dinner more exciting:
- Dijon mustard
- sour cream
- Thousand Island dressing
Try your hand at this traditional favorite on St. Patrick’s Day for a little luck of the Irish!