This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Corned Beef and Cabbage
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Sometimes the classics just can't be beat. Corned beef with potatoes, carrots, onion and cabbage makes for a full meal and then some - the leftover sandwiches might rival the dinner!
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 large (2-3 pound size) lean corned beef brisket
12 small potatoes, peeled (quarter the potatoes if using larger ones)
8 large carrots, peeled and sliced in half crosswise
8 medium onions, peeled and cut in wedges
1 large cabbage, cored and cut in wedges
directions
Preheat the oven to 300 degrees F.
Place the corned beef in a roasting pan with a lid. Add 1/2-inch of water to the pan, place the lid on the pan and place the pan in the oven. Bake at 300 degrees F for 3 hours.
Remove the roasting pan from the oven. Remove the meat and set aside. Carefully pour the liquid from the roasting pan into a Dutch oven or other large pan.
Return the corned beef to the roasting pan. Cover the pan and place in the oven again. Turn the oven off.
Add the potatoes, carrots, and onions to the Dutch oven. Add additional water as needed to mostly cover the vegetables. Place the Dutch oven over medium-high heat and bring the liquid to a boil. Let the vegetables cook until the potatoes and carrots are almost tender. Add the cabbage and cook for 10-15 additional minutes or until all the vegetables are the desired doneness.
Remove the corned beef from the oven and place on a cutting board. Slice as desired. Transfer the slices to a platter. Remove the vegetables from the dutch oven and place around the corned beef on the platter. Drizzle the meat with some of the cooking liquid. Serve immediately.
The recipe doesn't call for any additional seasoning. Corned beef brisket is salty so using the cooking liquid from it to cook the vegetables helps to add flavor. Feel free to add additional seasonings as needed.
recipe tips
Slice the corned beef against the grain for tender slices.
Be careful not to overcook the vegetables, especially the cabbage, as they can become too soft.
Use the leftover cooking liquid as a base for soups or stews.
Corned beef and cabbage is a hearty meal; serve it with bread or rolls to complete the dish.
Leftover corned beef makes excellent sandwiches or can be used in hash.
Consider adding a splash of beer or apple cider to the cooking liquid for additional flavor.
Enjoy this classic dish on St. Patrick’s Day or as a delicious meal any time of the year.
common recipe questions
Can I cook corned beef and cabbage in a slow cooker?
Yes, you can cook this dish in a slow cooker. Place the corned beef, vegetables, and enough water to cover the meat in the slow cooker and cook on low for 6-7 hours or on high for 4-5 hours.
What can I substitute for the potatoes?
You can substitute potatoes with turnips, parsnips, or leave them out entirely.
Is it necessary to peel the carrots and potatoes?
Peeling is optional and based on personal preference. Unpeeled vegetables can add more nutrients and texture.
How do I know when the corned beef is done cooking?
The corned beef is done when it is tender enough to be easily pierced with a fork.
Can I add other spices to the dish?
Traditional corned beef comes pre-spiced, but you can add additional spices like bay leaves, peppercorns, or mustard seeds to the cooking liquid for more flavor.
What can I use instead of a roasting pan?
If you don’t have a roasting pan, you can use any large, oven-safe pot with a lid or that can be tightly covered with a double layer of foil.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Can I prepare this dish ahead of time?
You can cook the corned beef a day ahead and reheat it with the vegetables before serving.
Is there a way to make the dish less salty?
Rinsing the corned beef before cooking and changing the water once during cooking can help reduce the saltiness.
nutrition data
569 calories, 34 grams fat, 29 grams carbohydrates, 36 grams protein per serving.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
reviews & comments
A tasty & easy-sounding recipe! I like that it ends up being a one pot meal. Definitely making it this coming St. Patrick's Day. Thank you.