Perfectly Tender Corned Beef and Cabbage for Cozy Nights
Enjoy rich and hearty corned beef with tender cabbage in this cozy dinner recipe.
Equipment
- Dutch oven
Ingredients
For the Brisket
- 3 pounds Corned Beef Brisket The star of the dish.
- 1 cup Stout Beer Can substitute with beef broth.
For the Aromatics
- 2 sticks Cinnamon Sticks Can use ground cinnamon if necessary.
- 4 cloves Garlic Fresh is best; use powder if needed.
- 3 leaves Bay Leaves Fresh or dried works well.
- 1 teaspoon Chili Pepper or Red Pepper Flakes Add to taste for heat.
For the Vegetables
- 1.5 pounds Red Potatoes Halved for cooking.
- 4 medium Carrots Chopped into 3-inch pieces.
- 1 head Green Cabbage Cut into wedges.
For Serving
- 1 tablespoon Whole Grain or Dijon Mustard Optional for tangy kick.
Instructions
How to Make Corned Beef and Cabbage
- Prepare the Beef: Place the corned beef brisket into a spacious Dutch oven. Sprinkle the seasoning packet, pour in the stout beer, and add enough water to fully submerge the meat.
- Add Aromatics: Toss in the cinnamon sticks, fresh garlic cloves, bay leaves, and chili pepper or red pepper flakes if desired.
- Simmer: Bring to a simmer over medium-high heat, then reduce to low. Cover and cook for 4 to 5.5 hours until tender.
- Cook Vegetables: Transfer beef to a cutting board to rest. Add red potatoes and carrots to the pot for 20 minutes, then add cabbage and cook an additional 10 minutes.
- Slice and Serve: Cut the rested beef against the grain into slices and serve with vegetables and mustard.
Notes
Garnish with fresh parsley for color. Store leftovers separately in an airtight container for optimal texture.