Description
This Traditional Corned Beef and Cabbage recipe offers a classic and hearty meal perfect for gathering around the table, especially on St. Patrick’s Day. Slow-cooked on the stovetop, the corned beef becomes tender and flavorful, infused with spices and a splash of lager. Paired with perfectly cooked cabbage, carrots, and Yukon gold potatoes, this dish is a comforting and satisfying celebration of simple ingredients.
Ingredients
Meat and Broth
- 3.5 lb corned beef brisket
- 12 oz lager (Samuel Adams Boston Lager preferred)
- 8 cups water
- 1.5 tbsp apple cider vinegar (Bragg recommended)
Vegetables
- 1 large yellow onion, peeled and cut into 1-inch thick wedges
- 1 lb carrots, peeled and cut into 2-inch pieces
- 1 lb savoy cabbage, cut into 8 large wedges through the core
- 1.5 lb Yukon gold potatoes, cubed into 1.5-inch pieces
Spices and Seasoning
- 1 tbsp pickling spices
- 2.5 tsp sugar
- 2 bay leaves
Instructions
- Prepare the Broth: In a large pot, combine the lager, water, apple cider vinegar, pickling spices, sugar, and bay leaves. Stir gently to mix the ingredients well, creating a flavorful broth to cook the corned beef.
- Add Corned Beef and Onion: Place the corned beef brisket into the pot, fat side up, along with the peeled and wedged onion. Make sure the meat is mostly submerged in the liquid. Bring the mixture to a boil over medium-high heat.
- Simmer the Corned Beef: Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for approximately 2.5 to 3 hours, or until the corned beef is tender when pierced with a fork.
- Add Carrots and Potatoes: About 45 minutes before the cooking time completes, add the peeled and chopped carrots and cubed Yukon gold potatoes to the pot. This timing ensures the vegetables cook through but retain some texture.
- Add Cabbage: Approximately 15 minutes before the end of cooking, add the cabbage wedges into the pot. Let them simmer gently so they soften but maintain their shape.
- Check and Serve: After all ingredients are cooked and tender, remove the corned beef from the pot and let it rest for a few minutes. Slice the beef against the grain. Arrange the meat on a serving platter with the vegetables around it. Optionally, strain some of the broth for serving as a dipping sauce or soup.
Notes
- Cooking times may vary slightly depending on the thickness of the corned beef brisket; always test for tenderness before finishing.
- Using lager in the broth adds a subtle malt flavor but can be substituted with beer of your choice or additional broth if preferred.
- Cutting Yukon gold potatoes into larger chunks helps prevent them from becoming mushy during cooking.
- For a more intense flavor, soak the corned beef in cold water for a few hours before cooking to reduce excess salt.
- Leftovers can be enjoyed as sandwiches or fried with eggs for breakfast.
