How to Cook Classic Corned Beef & Cabbage

corned beef

🥗Healthier: lean brisket

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can be a flavorful substitute.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can reduce sodium and calories.

cabbage

🥗Healthier: kale

💰Cheaper: green cabbage

Kale offers more nutrients and can be a heartier option.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: white potatoes

White potatoes are often cheaper and still provide a good texture.

Open the brisket package and drain off the liquid, using gloves.

Check for a seasoning packet; if not found, prepare a seasoning mix with coriander, crushed bay leaf, cracked black pepper, and mustard seeds.

Place the brisket in a Dutch oven with the fat side up.

Add 3 cups of water to the Dutch oven.

Preheat the oven to 350°F.

Cover the Dutch oven and cook the brisket for about 2.5 to 3 hours until it reaches an internal temperature of at least 200°F.

Remove the brisket from the oven and let it rest covered with foil to keep warm.

Add a little water to the braising liquid in the Dutch oven and bring it to a simmer.

Load the potatoes, carrots, and cabbage into a steamer basket and place it over the simmering liquid to steam the vegetables.

Melt butter in the braising liquid and add salt, pepper, green onions, and Italian parsley to create a glaze.

Slice the rested brisket against the grain and plate it with the steamed vegetables, drizzling the glaze over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens