Best Cabbage with Corned Beef Recipe

I don’t think there’s anything more Irish than a traditional recipe for corned beef and cabbage. So, in this guide, you will be getting the perfect cabbage with corned beef recipe.

You can also serve this cabbage with corned beef alongside mustard or horseradish. Remember, this is based on your taste and preference.

You have come to the right place if you are searching for the best corned beef and cabbage recipe on the internet.

The most interesting part of this is that this classic recipe is very simple to make. It is the best option for St. Patrick’s Day, but you can also decide to make it throughout the year.

Corned Beef and Cabbage

A salt-cured beef brisket is what you call corned beef. It is commonly used in braising with cabbage for the celebration of St. Patrick’s Day.

The term “corned beef” was gotten from the curing process of the beef. This has to do with the usage of large-grained rock salt called “corn” of salt.

A Recipe for Cabbage with Corned Beef

Yield: 8 servings

Preparation Time: 30 min.

Cook Time: 6 hours

Total Time: 6 hours and 30 minutes

This is the best corned beef dinner alongside cabbage, carrots, and potatoes. They are all roasted to perfection. I recommend serving it with mustard for a perfect treat.

Ingredients

• 1 (4 ½ pounds) center-cut corned beef brisket (make sure that you trim the excess fat).
• 3 tablespoons of whole-grain mustard.
• ¼ teaspoon of ground allspice
• ¼ teaspoon of ground cloves
• Kosher salt and freshly ground black pepper (this is to taste).
• 1 medium sweet onion (sliced)
• 1 head cabbage (you are to cut it into 2-inch wedges).
• 3 tablespoons of olive oil (divided)
• 2 pounds of medium red potatoes (quartered)
• 3 large carrots (you are to slice into 3-inch pieces)
• 2 tablespoons of chopped fresh parsley leaves.

Laid-Out Instructions

• First, you are to get a large bowl, then proceed to place the corned beef in it and cover it with cold water.
• Allow it to stand for about 1 – 2 hours. Afterward, you can go on to rinse with cold water and make sure you thoroughly dab it dry.
• With that being done, you can warm the oven to 325 degrees Fahrenheit. Get some foil and line a 9 × 13 baking dish with it.

Mustard Mixture

• You are to get a small bowl, then mix the mustard, allspice, 1 teaspoon of pepper, and cloves in it.
• When that is done, you can proceed to get the prepared baking dish and place the corned beef in it.
• Afterward, you can spread the mustard mixture over one side of the corned beef. You are to make sure that you spread it evenly and you are to also top it with onions.
• Make sure that all four sides of the foil are folded up over the corned beef. You are to ensure that it covers it completely and proceed to seal the packet closed.
• When that is done, you can proceed to place it into the oven and allow it to bake until it becomes tender.
• This should go on for around 3½ – 4 hours. Also, allow the stand to be covered. After that, you are to increase the temperature of the oven to 425 degrees Fahrenheit.
• You are to then line two baking sheets with parchment paper. Then, proceed to brush the cabbage with 1 tablespoon of olive oil.
• After that, you are to place it in a single layer onto the prepared baking sheet. Then, you can proceed to season with salt and pepper. This is to taste.
• With that being done, you can now add the remaining 2 tablespoons of olive oil. Then toss it around to combine. This has to be done gently.
• And, to taste, you are to season with salt and pepper. You are to then place the sheet pans into the oven.
• Then, proceed to bake until the cabbage becomes lightly seared and the potatoes and carrots have become tender.
• Make sure that this is done on separate racks. This should go on for around 30 – 35 minutes. Halfway through baking, I will suggest that you rotate pans and also stir.
• After all that, you can now cut the corned beef against the grain. Make sure you slice the corned beef thinly.
• And, when that is done, you can serve your cabbage with corned beef, along with potatoes, onions, cabbage, and carrots, and also jazz it up with parsley, but this is based on your taste and preference.

How to Shop for Corned Beef

Grab a 3-pound Corned Beef

• A 3-pound corned beef is a perfect size for a party of 6. This is so because as you cook it, it will still slightly shrink.
• However, I will strongly suggest that you get a larger brisket if you intend on feeding a larger crowd, or you are probably planning to cook a corned beef hash the next day.

Look for a Deep Red Color

• You should avoid corned beef that has been refrigerated for a substantial amount of time. This means you should avoid any corned beef with any signs of gray coloring.

Keep an Eye Out for an Added Spice Packet.

• You will find a spice packet in most packaged corned beef. This spice packet helps with the boosting of the savory flavors of the brisket.

Which Corned Beef To Buy?

However, you might want to know which corned beef you should buy for this recipe. This is an important question to ask.

Well, your option is simple when it comes to buying corned beef as it falls between the choice of either the flat cut or the point cut.

The interesting part about this is that either cut will work perfectly well with this cabbage with corned beef recipe.

Although you will get more fat marbling throughout the meat if you go for the point cut, which makes it a more delicious cut.

However, there will be more shrinkage due to the fat rendering out of the meat.

With that being so, you will require more to have the same amount of cooked meat. On the contrary, the flat cut is a leaner cut of corned beef.

Final Thoughts on the Cabbage with Corned Beef Recipe

Before I wrap up this guide, let’s quickly talk about what you can serve with your corned beef and cabbage.

They include extremely easy Caramelized Cabbage and Onion Colcannon, Mini Soda Bread Muffins, simple Bangers, and Mash, Nutty Irishman, Nutty Irishman Cupcakes, or Bailey’s Irish Cream Scones.

With all that being said, this will be the wrap-up of this guide on the “Cabbage with Corned Beef Recipe.”