How to Make Corned Beef and Cabbage – 3 Ways
Corned Beef – A St. Patrick’s Day Classic
It’s not quite a pot of gold, but when you’re hungry, a pot of corned beef and cabbage is just as magical. With pull-apart pieces of perfectly seasoned, salt-cured brisket, this classic Irish-American dish may seem like something only a master chef can pull off. However, it’s surprisingly easy to whip up a corned beef recipe yourself for your St. Patrick’s Day meal. Let us show you how.
How to Cook Corned Beef
If you’re wondering if it’s better to bake or boil when cooking corned beef, or how long to cook corned beef, the answer is: It depends. While the United States Department of Agriculture (USDA) states that all raw corned beef should be cooked to a minimum internal temperature of 145°F, your preferred method will depend on your tastes and cravings.
Some packages of corned beef will include a packet of spices that you’ll use to season the meat before cooking. If you’re choosing your own corned beef seasonings, know that the traditional spices include a combination of coriander, mustard seeds, bay leaves, allspice berries, crushed red pepper flakes, salt and pepper. If you’re feeling adventurous, you may also consider adding cloves, cardamom or cinnamon to your spice selections.
As luck would have it, we’ve picked out three easy corned beef and cabbage recipe ideas to help you achieve the Irish feast of your dreams, right at home. Whether you’re craving a classic take, a better-for-you upgrade or a handheld version, we’ll walk you through everything you need to create your own crowd-pleasing corned beef for St. Patrick’s Day and beyond.
How to Slice Corned Beef
Cutting your meat makes a big difference in flavor and texture. Use a sharp, non-serrated knife to trim away fat. Look closely to determine which direction the muscle fibers are going (known as “the grain”), then turn the meat so you’re able to cut across them. Cut the meat into thin slices perpendicular to the grain. If the pieces are stringy, you’re cutting with the grain – so reposition and try again.
Transform your corned beef dinner into a vibrant salad, featuring the classic flavors you love on a bed of greens.
Time: 2 hours, 30 minutes
- 1 package (3 lbs.) corned beef brisket
- 1 tsp. whole black peppercorns
- 2 bay leaves
- 1 bag (10 oz.) romaine lettuce
- 1 cup green cabbage, shredded
- 1 cup shredded sauerkraut, drained
- 1⁄2 cup cubed Swiss cheese
- Thousand Island dressing
- Place the brisket in a Dutch oven and season it with the spice packet that was included with the meat. Add the peppercorns and bay leaves. Fill the Dutch oven with enough water to cover the top of the brisket.
- Bring to a boil, then reduce the heat and cover the Dutch oven. Let the brisket simmer for 2 hours, until the meat is tender.
- Once tender, let the meat rest on a cutting board.
- While the meat is cooling, put the romaine lettuce in a large salad bowl and top it with the shredded cabbage, sauerkraut and cheese.
- Slice the meat into thin strips and lay them on top of the salad. Top with dressing and serve. Refrigerate any leftovers.
Turn a classic feast into a hand-held meal. Served with the potatoes on the side, this sandwich has all the classic flavors you love (and then some). Time: 3 hours, 30 minutes
- 1 package (3 lbs.) corned beef brisket
- 1 bag (11⁄2 lbs.) petite golden potatoes
- 2 Tbsp. olive oil
- Salt, to taste
- Ground pepper, to taste
- 8 slices rye bread
- 1⁄2 cup green cabbage, shredded
- 1⁄2 cup shredded sauerkraut, drained
- Preheat oven to 325°F.
- In Dutch oven, heat olive oil. Brown the brisket on all sides, 5-8 minutes on each side. Season the brisket with the spice packet, rubbing to coat. Cover with the lid and cook the brisket in the oven for 21⁄2 hours.
- Check the brisket by inserting a fork into the meat. If it slides in easily, then it’s ready. If the meat resists, continue baking the brisket for another 30-60 minutes, until it’s easily pierced with a fork. Remove from the oven and let it rest on a cutting board.
- Turn oven up to 400°F.
- Place the potatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper. Bake the potatoes 25-30 minutes, until easily pierced with a fork.
- Toast 8 pieces of bread. On 4 pieces of bread, place 2 tablespoons of shredded cabbage. Top with 2 tablespoons of shredded sauerkraut.
- Thinly slice the brisket and place 2 pieces over each loaded piece of bread. Top with another piece of bread.
- Serve with roasted potatoes. Refrigerate leftovers.
The classic Irish dish gets a modern makeover thanks to the ease of the Instant Pot®. Time: 1 hour, 35 minutes
- 3 lbs. corned beef
- 1 white onion, diced
- 3 cloves garlic, peeled and smashed
- Water, as needed
- 11⁄2 lbs. small potatoes
- 2 cups baby carrots
- 1 small head green cabbage, core removed and cut into 8 pieces
- 2 Tbsp. parsley, chopped (for garnish)
- Dijon mustard, for serving
- Remove corned beef from packaging and rinse well. Place in Instant Pot. Add diced onion, garlic and just enough water to cover beef.
- Cover and close the Instant Pot®, ensuring the pressure valve is set to “Sealing.” Use the manual setting to set timer for 80 minutes.
- When the timer goes off, let the pressure release naturally. (Note: Be sure to read all Instant Pot® instructions carefully for safety. Be sure the Instant Pot® is turned off and unplugged before carefully removing cover.) When pressure has released and the float valve is no longer up, remove the lid. Remove corned beef; set aside to rest.
- Add potatoes, baby carrots and cabbage to the liquid in the pot. Cover and set to manual for 4 minutes. Release steam. When the float valve goes down and pressure is released, remove lid.
- Slice rested beef against the grain, about 1⁄2” thick. Serve with vegetables. Garnish with fresh parsley and serve with Dijon mustard.
How to Make Instant Pot Corned Beef & Cabbage
A classic Irish-American dish gets a modern makeover with this Instant Pot version.