This easy and hearty Corned Beef and Cabbage recipe is the perfect comforting meal for any occasion. With tender corned beef, vibrant vegetables, and flavorful broth, it’s a delicious dish that’s simple to prepare. Plus, you can easily customize it by adding your favorite veggies or seasonings.
Ingredients Needed:
- 1 corned beef brisket with a spice packet
- 10 small red potatoes, halved
- 5 medium carrots, peeled
- 1 large head of cabbage, cut into wedges
How To Make Corned Beef And Cabbage Recipe?
- Cook the Corned Beef: Place the corned beef in a Dutch oven and cover with water. Add the spice packet, cover, and bring to a boil. Reduce heat and simmer for about 2 hours until the corned beef is fork-tender.
- Prepare the Vegetables: While the meat is simmering, halve the potatoes, peel and cut the carrots into 7.6 cm (3-inch) pieces, and cut the cabbage into small wedges.
- Add the Vegetables: After 2 hours of cooking, add the potatoes and carrots to the pot. Cook for about 10 minutes until the vegetables are almost tender and the meat is fork-tender.
- Add the Cabbage: Add the cabbage to the Dutch oven and cook for another 15 minutes, until the cabbage is tender.
- Rest the Meat: Remove the corned beef and let it rest for 15 minutes. Leave the vegetables and broth in the Dutch oven.
- Serve: Slice the corned beef against the grain and serve with the vegetables and broth.
Recipe Tips:
- Use a heavy pot: A Dutch oven works best for even cooking and tenderness.
- Rest the meat: Let the corned beef sit for 15 minutes before slicing.
- Cut veggies evenly: Make sure all the vegetables are the same size to cook evenly.
- Add extra flavor: Try adding bay leaves, peppercorns, or garlic to the broth.
- Slice the meat correctly: Always slice against the grain to keep the meat tender.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the leftovers to room temperature, then store them in the fridge for up to 4 days.
- Freeze: Cool the leftovers, then freeze them for up to 3 months.
- Reheat: Place the leftovers in a pot with a little broth or water. Heat over low to medium heat, stirring occasionally, until warmed through.
Nutrition Facts:
- Calories: 673 kcal
- Total Fat: 41g
- Saturated Fat: 13g
- Cholesterol: 147mg
- Sodium: 3368mg
- Potassium: 1699mg
- Total Carbohydrate: 31g
- Dietary Fiber: 4g
- Sugars: 4g
- Protein: 44g
Gordon Ramsay Corned Beef And Cabbage Recipe
Description
This easy and hearty Corned Beef and Cabbage recipe is the perfect comforting meal for any occasion. With tender corned beef, vibrant vegetables, and flavorful broth, it’s a delicious dish that’s simple to prepare. Plus, you can easily customize it by adding your favorite veggies or seasonings.
Ingredients
Instructions
- Cook the Corned Beef: Place the corned beef in a Dutch oven and cover with water. Add the spice packet, cover, and bring to a boil. Reduce heat and simmer for about 2 hours until the corned beef is fork-tender.
- Prepare the Vegetables: While the meat is simmering, halve the potatoes, peel and cut the carrots into 7.6 cm (3-inch) pieces, and cut the cabbage into small wedges.
- Add the Vegetables: After 2 hours of cooking, add the potatoes and carrots to the pot. Cook for about 10 minutes until the vegetables are almost tender and the meat is fork-tender.
- Add the Cabbage: Add the cabbage to the Dutch oven and cook for another 15 minutes, until the cabbage is tender.
- Rest the Meat: Remove the corned beef and let it rest for 15 minutes. Leave the vegetables and broth in the Dutch oven.
- Serve: Slice the corned beef against the grain and serve with the vegetables and broth.
Notes
- Use a heavy pot: A Dutch oven works best for even cooking and tenderness.
- Rest the meat: Let the corned beef sit for 15 minutes before slicing.
- Cut veggies evenly: Make sure all the vegetables are the same size to cook evenly.
- Add extra flavor: Try adding bay leaves, peppercorns, or garlic to the broth.
- Slice the meat correctly: Always slice against the grain to keep the meat tender.
Corned Beef And Cabbage Recipe