Description
Irish comfort shines through this hearty corned beef and cabbage recipe, celebrating St. Patrick’s Day traditions. Classic flavors meld tender meat with savory vegetables, inviting you to savor a comforting slice of culinary heritage.
Ingredients
Scale
Meat:
- 3–4 pounds corned beef brisket (1.4–1.8 kilograms), preferably with the spice packet included
Vegetables:
- 1 onion, quartered
- 3 carrots, cut into chunks
- 4–6 potatoes, halved
- 1 medium cabbage, quartered
- 3 cloves garlic, smashed
Herbs and Seasonings:
- 2 bay leaves
- 1 teaspoon peppercorns
- 1 teaspoon mustard seeds
- Water or beef broth (for cooking)
Instructions
- Cleanse the corned beef brisket thoroughly under cold running water to eliminate surplus salt, ensuring a balanced flavor profile.
- Nestle the meat fat-side upward in a spacious cooking vessel – whether a robust pot, leisurely slow cooker, or pressurized Instant Pot.
- Integrate the aromatic spice packet, quartered onion, crushed garlic cloves, and fragrant bay leaves to infuse depth into the protein.
- Select your preferred culinary technique: traditional stovetop, slow cooker, or expedited pressure method.
- For stovetop preparation, submerge the brisket completely in liquid, bringing to a vigorous boil before reducing to a gentle, barely bubbling simmer.
- Maintain a covered, low-temperature environment, allowing the meat to tenderize slowly – approximately 2½ to 3 hours until fork can effortlessly pierce through.
- Slow cooker enthusiasts should immerse the meat in sufficient liquid, setting the device to LOW for 8-10 hours or HIGH for a swifter 4-5 hour transformation.
- Pressure cooking aficionados will introduce 4 cups of liquid, programming the Instant Pot to HIGH pressure for 90 concentrated minutes.
- After primary cooking duration, strategically introduce chunky carrot segments, halved potatoes, and quartered cabbage wedges.
- Allow vegetables to nestle alongside the meat, absorbing rich, savory essences during the final cooking phase.
- Once vegetables reach desired tenderness, carefully extract the corned beef, permitting a brief 10-minute resting period.
- Slice the meat against its natural grain, creating elegant, tender portions.
- Plate the succulent protein alongside its vegetable companions, generously drizzling the aromatic cooking liquid for enhanced moisture and flavor.
Notes
- Rinse thoroughly to eliminate excess sodium and prevent overly salty meat, ensuring a balanced flavor profile.
- Select a high-quality brisket with good marbling for maximum tenderness and juicy results.
- Consider using beer or apple cider instead of water for added depth and complexity in the cooking liquid.
- Test meat’s doneness by gently inserting a fork – it should slide in effortlessly when perfectly cooked.
- Slice against the grain to guarantee tender, melt-in-your-mouth texture that doesn’t feel tough or chewy.
- Save leftover cooking liquid as a flavorful base for future soups or braising liquids to reduce waste.
- For low-sodium diets, use reduced-sodium broth and skip the additional salt packet.
- Vegetarian alternative: Replace corned beef with large portobello mushrooms or seitan for similar hearty texture.
- Prep Time: 10 minutes
- Cook Time: 3 hours (Stovetop), 10 hours (Slow Cooker), or 90 minutes (Instant Pot)
- Category: Dinner
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg