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–+ servings

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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Keyword: Beef, Brisket, Poached, Herbs, Spices, Cabbage, Root Vegetables
Category: Main Courses
Course: Main Course, Mains, Beef
Cuisine: American, Irish
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8 Servings
Calories: 388kcal
Author: MJF
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