Corned Beef and Cabbage Roast Recipe
Introduction
Corned beef and cabbage is a classic, hearty dish perfect for a comforting family meal or a festive occasion. Slow-cooked until tender, the brisket pairs wonderfully with caramelized cabbage and savory vegetables for a satisfying plate.
Ingredients
- 1 tablespoon canola oil
- 3 pound corned beef brisket
- 12 ounces ale or lager
- 24 ounces water
- 3 carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 1 teaspoon dry mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon mustard seeds
- 1 bay leaf
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 1/2 cups sliced Vidalia onion (about one large onion)
- 1 head savoy or green cabbage, core removed and sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
Instructions
- Step 1: Preheat your oven to 300 degrees Fahrenheit if you plan to cook the brisket in the oven.
- Step 2: Heat the canola oil in a large dutch oven or skillet over medium-high heat. Place the corned beef brisket fat side down and cook until golden brown, about 4-5 minutes. Turn the brisket and brown the other side for 5-6 minutes. Turn off the heat and drain excess fat. If using a slow cooker, transfer the brisket to it now.
- Step 3: Pour the ale over the brisket. Add the water, carrots, celery, dry mustard, dried thyme, mustard seeds, and bay leaf. Cover the pot and transfer it to the oven for 3 hours. If using a slow cooker, cover and cook on low for 6-7 hours.
- Step 4: About one hour before the brisket is done, heat olive oil in a large skillet over medium heat. Stir in the butter until melted, then add the sliced onion and cook until softened.
- Step 5: Add the sliced cabbage to the skillet with the onions. Cook until the cabbage wilts and begins to caramelize, then season with salt and pepper.
- Step 6: Transfer the skillet to the oven and roast the cabbage and onions for 15-20 minutes, stirring once halfway through, until golden brown and caramelized.
- Step 7: Check the brisket for tenderness; it should be fork-tender and easy to pull apart (195-205˚F internal temperature). If it is still tough, return to the heat and cook for an additional 30 minutes.
- Step 8: Let the brisket rest covered with foil for 10-15 minutes before slicing against the grain. Serve alongside the caramelized cabbage and onions.
Tips & Variations
- For extra flavor, add a few cloves of garlic or a couple of peeled potatoes to the braising liquid.
- If you prefer a milder cabbage, blanch it briefly before caramelizing to soften its bite.
- Using a slow cooker is a great hands-off method if you want to prepare the dish in advance and keep it warm for serving.
- Substitute beer with beef broth or sparkling water for a non-alcoholic version.
Storage
Store leftover corned beef and cabbage in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until warmed through, adding a splash of water or broth to keep it moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of beef for this recipe?
Corned beef brisket is ideal due to its marbling and texture after slow cooking. Other cuts may not become as tender or flavorful.
How do I know when the corned beef is done?
The brisket is done when it is fork-tender and easily pulls apart. The internal temperature should be between 195-205°F for the best texture.
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Corned Beef and Cabbage Roast Recipe
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
Description
This classic Corned Beef and Cabbage recipe features a tender, slow-cooked brisket braised in ale with aromatic vegetables and spices, paired with caramelized cabbage and onions. Perfectly seasoned and cooked low and slow, the corned beef becomes fork-tender and juicy, complemented by the sweet and savory cabbage side. Ideal for a comforting family meal or a festive occasion like St. Patrick’s Day.
Ingredients
Scale
For the Corned Beef
- 1 tablespoon canola oil
- 3 pound corned beef brisket
- 12 ounces ale or lager
- 24 ounces water
- 3 carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 1 teaspoon dry mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon mustard seeds
- 1 bay leaf
For the Cabbage
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 1/2 cups sliced Vidalia onion (about one large onion)
- 1 head savoy or green cabbage, core removed and sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
Instructions
- Preheat Oven: If cooking in the oven, preheat it to 300 degrees Fahrenheit to ensure a low and slow cooking environment for the brisket.
- Brown the Brisket: Heat canola oil in a large dutch oven over medium-high heat. Add the brisket fat side down and brown for about 4-5 minutes. Turn and brown the other side for 5-6 minutes. Drain excess fat and turn off heat. If using a slow cooker, after browning, transfer the brisket to the slow cooker.
- Braise the Brisket: Pour ale over the brisket. Add water, carrots, celery, dry mustard, thyme, mustard seeds, and bay leaf. Cover the pot and place in the oven for 3 hours, or if using a slow cooker, cook on low for 6-7 hours until the brisket is tender.
- Prepare the Cabbage: With one hour of cook time remaining for the brisket, heat olive oil in a large skillet over medium heat. Stir in butter until melted, then add the sliced onion. Cook until softened. Add the sliced cabbage and cook until wilted and beginning to caramelize. Season with salt and pepper to taste.
- Roast the Cabbage: Transfer the skillet to the oven and roast the cabbage and onions for 15-20 minutes, stirring once halfway through, until they turn golden brown and caramelize.
- Check Brisket Tenderness: When the brisket’s cook time is complete, check for fork tenderness—it should easily pull apart. If still tough, continue cooking for another 30 minutes. The ideal internal temperature range is 195-205˚F for tenderness.
- Rest and Serve: Remove the brisket from the oven or slow cooker and allow it to rest covered with foil for 10-15 minutes. Slice the brisket against the grain and serve alongside the caramelized cabbage and onions.
Notes
- For best flavor, use a good quality ale or lager, but non-alcoholic beer can be substituted if preferred.
- If you don’t have a dutch oven, a heavy-bottomed oven-safe pot or a slow cooker can work well for the braising step.
- Adjust seasoning in the cabbage to your taste with more or less salt and pepper.
- Leftovers keep well and can be refrigerated for up to 3 days or frozen for longer storage.
- For a spicier kick, add some crushed red pepper flakes in the cabbage while cooking.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: Irish
Keywords: corned beef, cabbage, ale braised brisket, Irish recipe, St. Patrick’s Day, slow cooked beef, comfort food
