Corned beef and cabbage is a popular combination that’s primarily served at Irish homes during St. Patrick’s Day.
It’s a variation on bacon and cabbage that originated in Ireland.
This salt-cured brisket is often sold with a spice packet, but we’ve found it tastes far better with a homemade seasoning mix.
Remove the outer leaves
If you want to add cabbage to your corned beef, be sure to remove the outer leaves before cooking. This step ensures that the cabbage will cook more evenly and not burn.
To remove the outer leaves, cut the cabbage head lengthwise and then divide it into quarters. Alternatively, you can place the cabbage head core side down in boiling water and cook 2 to 3 minutes until the outer leaves are tender.
You can also remove the core of the cabbage before you add it to your corned beef. This part is not suitable for eating with the meat and can be used in another dish.
In a large pot, add the corned beef along with the spice packet and bay leaves. Cover with water, bring to a boil and then reduce heat to a medium low boil for about 2 hours. Once that time has passed, add the carrots, turnips and potatoes.
Cut the cabbage into wedges
Cabbage, the cruciferous leafy vegetable, is a great source of fiber and vitamins. It’s also an excellent source of antioxidants and phytosterols, which can help keep cholesterol levels in check.
You can cook cabbage in many different ways, such as boiled, sauted, or braised. It’s also a popular ingredient in stir-frys and soups.
If you’re making corned beef and cabbage, a good way to make it even more delicious is to cut the cabbage into wedges before cooking it. This helps it to retain its color and texture while boiling or steaming.
After you’ve cut the cabbage into wedges, sit each flat end on a mandolin and shred it into small pieces. You can use this shredded cabbage in cole slaw and other recipes where you want a crunchy side dish.
Remove the core
When cutting a cabbage, be careful not to cut through the core. This can cause it to turn into mush or even break.
Rather, remove the core with a knife before adding it to the pot. That will ensure that the cabbage stays intact and tucked under the brisket while it cooks.
The cabbage will take on the flavor from the beef stock jus that is cooking alongside the brisket and will help to keep the brisket tender.
When you’re ready to serve the corned beef, slice it thinly against the grain (so it doesn’t fall apart). Serve with cooked vegetables and a bowl of spicy Horseradish sauce.
Cut the cabbage into eighths
Corned beef is cured for a week or more in a brine that contains salts and spices. This process makes the meat very tender and delicious.
If you’re making this dish in a crockpot, you can use a corned beef brisket that’s already seasoned with a spice packet, or you can make your own spice mix. You’ll need pickling spices such as allspice berries, coriander seeds, black peppercorns, cinnamon sticks, dried ginger, cloves, mustard seeds, and fennel seeds.
You can also replace the beer with water for a milder flavor. But be careful: if you swap out too much water, the corned beef can get dry and bland.
Place the corned beef in a large slow cooker. Add water, onion, and bay leaf. Cook on low heat for 6-8 hours.