Corned Beef and Cabbage Recipe
Corned beef and cabbage taken to the next level with some easy add-ins to make the prettiest version of this super classic dish.
Servings: 4
Calories: 519kcal
Ingredients
- 1.5 lb corned beef homemade preferred, see notes
- 1 packet spice mix homemade preferred, see below
- 1 head cabbage small head preferred
- 1 lb potatoes halved, new potatoes preferred
- 1 bunch carrots peeled and cut into 2” lengths, skinny carrots preferred, about 1 lb
- 2 shallots peeled and halved
- 4 oz olives
- 1 tbsp Japanese mustard
Optional Homemade Spice Mix
- 1 tbsp mustard seeds
- 1 tbsp coriander seeds
- 1 tsp cloves
- 1 tsp white peppercorns
- 1 stick cinnamon broken
- 1 bay leaf torn
- 4 cardamom pods
- 1/2 tsp sichuan peppercorns optional
Instructions
- Braise your corned beef with spices at 195ºF for 3-5 hours or until tender.
- 10 minutes before your beef is done, add potatoes and carrots. Set your oven to 300ºF and sear your shallots in an oven safe pan such as a cast iron skillet. Transfer to oven once seared.
- Remove the beef and let rest, then slice against the grain. Add cabbage and simmer for 15 minutes.
- When vegetables are tender, warm the sliced brisket in the cooking broth, then plate everything along with the roasted shallots, warmed olives (warm them in the microwave for 30-45s), and Japanese mustard. Top with a little of the braising liquid, and enjoy!
Notes
Most corned beef briskets come in 3lb packs, so you'll need to make the whole 3 lbs and then reserve some for other recipes, such as corned beef hash.
Nutrition
Calories: 519kcal | Carbohydrates: 45.3g | Protein: 29.3g | Fat: 25.4g | Saturated Fat: 9.6g | Cholesterol: 106mg | Sodium: 1870mg | Potassium: 1396mg | Fiber: 11.5g | Sugar: 13.5g