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
