Description
Corned beef and cabbage is a classic dish that brings warmth and flavor to any table, especially for St. Patrick’s Day or cozy family dinners. This Traditional Corned Beef and Cabbage recipe features tender beef brisket seasoned with pickling spices, complemented by sweet carrots, creamy baby potatoes, and slow-cooked cabbage.
Ingredients
Units
Scale
- 2 1/2 – 3 pounds beef brisket (flat)
- Pickling spices (should come with the brisket)
- 1 small onion, thick sliced
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1 can Guinness Draught
- 3 cups beef broth
- 4 large carrots, peeled
- 1 small head green cabbage, cut into large cubes
- 3/4 pound baby potatoes
- 2 tablespoons fresh parsley, for garnish
- Cracked black pepper, for garnish
For the Creamy Horseradish Sauce:
- 1/2 cup sour cream
- 2 tablespoons prepared horseradish
- 1 tablespoon mayo
- 2 teaspoons Dijon mustard
- few splashes Worcestershire sauce
- pinch of salt and pepper
Instructions
- Preheat the oven to 325°F (163°C).
- Line the bottom of a Dutch oven with the outer leaves of the cabbage and the onion slices.
- Place the brisket in the Dutch oven and pack on the pickling spices. Sprinkle with 1/2 teaspoon salt.
- Pour in the Guinness and beef broth. Cover the Dutch oven and place it in the preheated oven for about 2 to 2 1/2 hours.
- Meanwhile, combine all of the ingredients for the creamy horseradish sauce in a small bowl and place in fridge.
- After 2 to 2 1/2 hours, remove the Dutch oven from the oven and increase the temperature to 350°F (177°C).
- Add in the carrots, baby potatoes, and cabbage. Season with the remaining salt and black pepper.
- Cover the Dutch oven and return it to the oven for at least another hour, or until the internal temperature of the brisket reaches 190-200°F (88-93°C), for optimal tenderness.
- Remove from the oven and let it rest for a few minutes before slicing.
- Add to a platter. Spoon the corned beef with the juices.
- Garnish with fresh parsley and cracked black pepper before serving.
- ENJOY!
Notes
- Use flat cut brisket, if possible.
- Brisket should cook for approximately one hour per pound.
- Use a meat thermometer to check for doneness.
- Easily replace the Guinness Draught with another type of lager or more beef stock for a non-alcoholic version.
- Be sure to all the brisket to rest before slicing.
- Slice against the grain.
- For added flavor, sear the brisket before slicing.
- Nutrition information does not include the creamy horseradish sauce.
- Prep Time: 5 minutes
- Cook Time: 3 hours, 30 minutes
- Category: Dinner
- Method: Easy
- Cuisine: American, Irish