Classic Corned Beef and Cabbage
It’s that time of year again, and surprisingly, I have found a few people who do not know how to make this wonderful and tasty dish. Can you even imagine?!? Some of you may have never tried it, but I assure you, this recipe below is a super classic.
It’s super easy, rather carefree cooking and hardly can one make a mistake with this one. Just make sure you save some to make amazing corned beef hash!
Serve this up with homemade horseradish sauce – a slightly spicy and decadent sauce along with mustard and you will find all your troops asking for more!
Ingredients for Making the Best and Classic Corned Beef Cabbage:
- 5-6 pounds corned beef
- 4 large onions, outer skin removed, each cut into large wedges
- 10 carrots, peeled
- 2 ribs celery, cleaned
- 2 bay leaves
- 1 bunch parsley, cleaned
- 1/2 cup Dijon mustard
- 1 medium green cabbage
- 12-14 small new potatoes, scrubbed
- Kosher salt and pepper to taste
- 1 tablespoon peppercorns
- In a large heavy-bottomed stockpot, combine the beef, 2 onions, 2 carrots, the celery, bay leaves, parsley and peppercorns.
- Add enough cold water to cover the beef by 3 inches and bring to a boil.
- Reduce the heat to a simmer and cover.
- Cook for 3 to 3 1/2 hours, turning 2 to 3 times.
- Cook until the beef is very tender, almost shredding when speared with a fork.
- Remove the meat from the pot and strain the broth into a large bowl. Discard the solids and return the meat and the strained broth to the pot.
- Add the mustard, remaining onions, carrots, cabbage and potatoes.
- Bring to a boil, reduce the heat and simmer 50-60 minutes until all the vegetables are tender.
- Season the broth with salt and pepper if needed.
- Slice the beef into 1/4-inch-thick slices.
- Surround the meat with the vegetables, served whole. The broth should be served on the side with a ladle.
- Make sure to have deep plates with a lip so lots of broth can be poured over the meat and vegetables, or use shallow bowls.
- Serve with a warm loaf of country bread.
To Make Homemade Horseradish Sauce:
- 1 c. heavy cream, whipped until thick
- 6 to 8 tbsp. prepared horseradish, drained (adjust amount for hotness)
- 3 tablespoons of mayonnaise (optional)
- Fold horseradish into whipped cream add mayonnaise. Chill until served. This sauce is fantastic to serve up with your corned beef (and even a good roast beef).
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