Gordon Ramsay Corned Beef And Cabbage Recipe

The first time I made corned beef and cabbage, I cooked the hell out of it—and it still came out tough. The cabbage turned to mush, the carrots were flavorless, and the whole thing had the charm of soggy hotel food. I thought simmering longer was the answer. It wasn’t.

What changed everything was watching how Gordon Ramsay stages and layers flavor, heat, and texture—not just throwing everything into a pot. This isn’t “boiled dinner.” This is controlled cooking, with brass and backbone.

Here’s how you nail it.

Why This Works (And Where Most Go Wrong)

Most people overcook the beef or dump all the vegetables in at once. The result? Cabbage soup with stringy brisket.

Ramsay’s style brings timing and layering to the game:

• Low, slow simmer for the beef – not just until it’s cooked, but when it’s fork-tender and stays juicy.
• Staggered vegetable cooking – carrots and potatoes go in when the beef is almost done; cabbage waits until the end to keep some bite.
• Resting the meat – often skipped, but crucial. It lets the brisket relax and hold onto its juices.

Ingredients That Actually Matter

• Corned beef brisket (with spice packet) – Brisket needs time, not brute force. That spice packet? It’s your foundation. Don’t skip it.
• Red potatoes – Hold their shape better than russets. Waxier is better here.
• Carrots – Add sweetness. Don’t cut them too small—they’ll turn mushy.
• Cabbage – Green, firm, and quartered so it doesn’t disintegrate.

Optional but Game-Changing:

• 2 bay leaves
• 6–8 whole peppercorns
• 2 garlic cloves, smashed
  → These go in with the beef to build base flavor.

How To Make Gordon Ramsay Corned Beef and Cabbage

Start with a heavy Dutch oven. You need even heat and the ability to trap moisture.

Step 1: Simmer the Brisket
Put the brisket in your pot, cover it with cold water. Toss in the spice packet (and the garlic, bay, peppercorns if you’re smart). Bring to a boil, then drop to a low simmer. Cover, and let it go for 2 hours.

Step 2: Stage the Veg
While that simmers, prep your veg. Halve red potatoes. Cut carrots into thick 3-inch logs. Quarter your cabbage—but leave the core in so the leaves hold together.

Step 3: Add Potatoes + Carrots
At the 2-hour mark, drop in potatoes and carrots. Let them go for 10–15 minutes. You’re looking for “nearly tender.”

Step 4: Add the Cabbage
Now the cabbage. Put it on top and push it gently into the broth. Let it simmer for 15 more minutes until just tender—not limp.

Step 5: Rest the Meat
Take the brisket out. Tent it with foil and let it rest 15 minutes. This step makes the difference between juicy slices and dry stringy mess.

Step 6: Slice and Serve
Slice against the grain—this shortens the fibers and gives you tender bites. Serve with a ladle of broth and the veg.

What Gordon Ramsay Says About This Dish

“You’ve got to respect the beef. Cook it slowly, rest it properly, slice it correctly.”
→ Took me three tries to realize slicing with the grain ruined everything. Always cut against.

“Cabbage doesn’t need a long bath. It needs a quick steam in flavor.”
→ Adding it at the end keeps it from falling apart.

“Layer your seasoning—early, not late.”
→ The spice packet, garlic, peppercorns at the start infuse the broth and beef. Don’t add them at the end.

What I Got Wrong (And How I Fixed It)

• Overcooked cabbage – I used to dump it in with everything else. Fix: Add it in the last 15 minutes.
• Tough brisket – I sliced it right out of the pot. Fix: Let it rest 15 minutes.
• Bland broth – I skipped the extra aromatics. Fix: Add bay, peppercorns, and garlic.
• Mushy potatoes – I used russets. Fix: Switched to waxy reds and cut them large.

Variations That Actually Hold Up

Swap the Veg:

• Parsnips or turnips work if you want a peppery earthiness.
• Savoy cabbage works but softens quicker—add it even later.

Broth Boost:

• Sub half the water for low-sodium beef stock for a deeper flavor base.

Irish-American Twist:

• Add a splash of Guinness with the beef for a malty undertone.

Pro Tips That Change the Game

• Use cold water to start the boil – helps draw impurities from the meat.
• Skim foam early – keeps the broth clean.
• Rest on a board, not in the pot – residual heat continues cooking if left in broth.
• Slice brisket ¼-inch thick – thinner gets dry, thicker gets chewy.

Storage + Leftover Moves

Store:
Cool everything, then pack in containers with broth. Keeps 4 days in the fridge.

Reheat:
Gently warm in broth on the stovetop. Never microwave dry—it wrecks the beef.

Freeze:
Yes, but freeze meat separately from veg. Reheat in broth to restore moisture.

Leftover Ideas:

• Corned beef hash with fried egg
• Reuben sandwich
• Add to potato soup for a smoky twist

FAQs

Q: Can I use rotisserie beef instead of corned?
No. Corned beef is cured. Rotisserie isn’t. Totally different texture and flavor.

Q: Why is Gordon Ramsay’s corned beef tender?
Because he rests it, slices against the grain, and doesn’t rush the simmer. It’s control, not time alone.

Q: What’s in the spice packet?
Usually mustard seed, bay, peppercorn, coriander, and cloves. It’s essential for that deep, briny flavor.

Q: Can I cook this in a slow cooker?
Yes, 8 hours on low. But finish the cabbage in the last 30 minutes uncovered so it doesn’t go soggy.

Q: Should I salt the water?
Nope. Corned beef is already brined—it’s salty enough. Taste the broth at the end if unsure.

Try More Recipes:

• Gordon Ramsay Prawn Curry Recipe 
• Gordon Ramsay Lamb Curry Recipe 
• Gordon Ramsay Fish Curry Recipe 
• Gordon Ramsay Slow Cooker Chicken Curry Recipe