Corned Beef and Cabbage Recipe

Name: Corned Beef and Cabbage Recipe
Prep time: 10 min
Cook time: 3 min
Total time: 3 min
Ingredients: 3½ pounds corned beef brisket; 3 large carrots, cut into rough pieces; 3-4 small onions, cut in quarters, roots trimmed and left intact; 1 tablespoon pickling spices; 1 bouquet garni (bay, parsley and thyme tied with string); 1 savoy cabbage, cut into 8 pieces, root intact; 1 pound baby potatoes, cooked, for serving; Salt and freshly ground black pepper; Whole-grain honey mustard, for serving

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Prep Time: 10 minutes

Cook Time: 3 hours, 30 minutes

Total: 3 hours, 40 minutes

Author : Donal Skehan

comfort food easy quick

Ingredients

Remove All · Remove Spices · Remove Staples

3½ pounds corned beef brisket3 large carrots, cut into rough pieces3-4 small onions, cut in quarters, roots trimmed and left intact1 tablespoon pickling spices1 bouquet garni (bay, parsley and thyme tied with string)1 savoy cabbage, cut into 8 pieces, root intact1 pound baby potatoes, cooked, for servingSalt and freshly ground black pepperWhole-grain honey mustard, for serving

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Instructions

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Step 1

Place the corned beef into a large Dutch oven, or a heavy pot with a lid.

Step 2

Arrange the carrots, onions, pickling spices and bouquet garni around the beef. Season generously with salt and ground black pepper.

Step 3

Cover completely with cold water, and place the pot over a high heat.

Step 4

Bring to a steady boil before covering, lowering the heat and simmering for 2 hours.

Step 5

Add the cabbage to the pot and cover again. Cook for a further 1 hour and 30 minutes or until the meat and vegetables are tender when pierced with a fork.

Step 6

Remove the corned beef from the cooking liquid (discard cooking liquid and bouquet garni) and allow to cool slightly before slicing thinly.

Step 7

Serve the slices surrounded by the cooked vegetables on a large platter with dollops of wholegrain honey mustard and baby potatoes.