Corned Beef and Cabbage with Root Vegetables
A classic dish deeply rooted in Irish-American culinary tradition. The beef is slowly poached with aromatic spices and vegetables resulting in a very flavourful dish.
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Servings: 8 Servings
Calories: 388kcal
Cost: £12
Equipment
- 1 Cutting Board
- 1 Cooks Knife
- 1 Large Pot with a Lid
Ingredients
- 1.5–2 Kg Corned Beef Brisket, rinsed (3.5–4.5 Lbs. )
- 2 each Bay Leaves
- 1 Teaspoon Black Peppercorns
- 1 tsp. Mustard Seeds
- 1 Tbsp. Caraway Seeds
- 6 each Whole Cloves
- 2 each Sprigs Fresh Thyme or 1 tsp. Dried
- 1 each Large Onion peeled and quartered
- 3 each Garlic Cloves smashed
- 4 each Medium Carrots peeled and cut into large chunks
- 3 each Parsnips peeled and cut into large chunks
- 4 each Small Turnips peeled and halved
- 1 each Small Head of Cabbage cut into wedges
- 4 each Medium Potatoes peeled and quartered
- Salt and Black Pepper to taste
- 1 Tbsp. Malt Vinegar optional, for added depth
- 1 Tbsp. Wholegrain Mustard for serving
Instructions
Prepare the Beef
- Trim and discard most of the surface fat from the brisket. Rinse the meat well under cool running water, rubbing gently to release its corning salt.
- Place the corned beef in a large pot and cover with cold water.
- Bring to a gentle simmer over medium heat, skimming off any foam that rises, then add the bay leaves, peppercorns, mustard seeds, caraway, cloves, thyme, onion, and garlic.
- Reduce the heat to low, cover partially, and poach for 3 hours, until tender.
Cook the vegetables
- Add the carrots, parsnips, turnips, and potatoes to the pot. Continue simmering for 30 minutes until just tender.
- Add the cabbage wedges and cook for a final 15 minutes, until soft but not mushy.
Finish and serve
- Remove the corned beef and let it rest for 10 minutes before slicing against the grain.
- Arrange the sliced beef on a platter with the vegetables. Ladle a bit of the cooking broth over the dish for extra moisture.
- Drizzle with malt vinegar if desired and serve with whole grain mustard.
Serving Suggestions
- Serve with warm rye bread or Irish soda bread.
- Pair with a pint of stout or a crisp cider.
Nutrition
Calories: 388kcal | Carbohydrates: 3g | Protein: 28g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Cholesterol: 101mg | Sodium: 2306mg | Potassium: 615mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 125IU | Vitamin C: 52mg | Calcium: 40mg | Iron: 4mg