Corned Beef and Cabbage That Actually Tastes Good!

Corned beef is essentially pickled brisket, which is weird, that you then boil with cabbage, which is also not great. However, this twice-cooked method (adapted from Serious Eats) makes a well-seasoned dish, that is not soggy, and is surprisingly great! You don't even have to wait until the obligatory St. Patrick's Day to serve it. For an extra challenge, follow the Serious Eats recipe to pickle your own brisket - just start a week early.

You'll need:

  • 1 - 3 lb flat cut corned beef brisket, untrimmed
  • 1 lb carrots, chopped into 1-inch pieces
  • 1 lb potatoes, chopped into 1-inch pieces
  • 1/2 head of cabbage, chopped into quarters

A day ahead, cook the corned beef. Sous vide method: Put the brisket into a vacuum sealed bag. Sous vide at 180 F for 10 hours. Put the still-sealed bag into a dish and into the refrigerator for at least overnight. Braising method: Put the brisket into an oven-safe dish or Dutch oven and cover by an inch with water. Preheat oven to 200 F. Bring to a boil on the stove, then cover with the lid slightly open and place in the oven. Roast 10 hours, then move to a container along with the braising liquid and let cool overnight.

The day you're ready to eat, rinse and peel the carrots and potatoes. Chop in 1-inch pieces and place in a large pot filled with enough water to barely cover them. Rinse and quarter the cabbage. Add about a cup of the brisket braising liquid into the pot.

Take a large skillet that fits on top of the large pot. Slice the fat cap off the brisket and discard. Thinly slice the brisket and fan it out in the skillet. Add about a half cup of braising liquid to the skillet. Cover the skillet and bring the whole thing to a simmer over medium heat, then simmer on medium-low about 45 minutes until vegetables are cooked through.

Season with salt and pepper if desired, and serve without the cooking liquid.


Corned Beef and Cabbage That Actually Tastes Good

Corned Beef and Cabbage That Actually Tastes Good

Yield: 8
Author: Mallory
Prep time: 15 MinCook time: 10 H & 45 MInactive time: 12 HourTotal time: 23 Hour

Ingredients

  • 3 lb flat cut corned beef brisket, untrimmed
  • 1 lb carrots, chopped into 1-inch pieces
  • 1 lb potatoes, chopped into 1-inch pieces
  • 1/2 head of cabbage, chopped into quarters

Instructions

  1. A day ahead, cook the corned beef. Sous vide method: Put the brisket into a vacuum sealed bag. Sous vide at 180 F for 10 hours. Put the still-sealed bag into a dish and into the refrigerator for at least overnight. Braising method: Put the brisket into an oven-safe dish or Dutch oven and cover by an inch with water. Preheat oven to 200 F. Bring to a boil on the stove, then cover with the lid slightly open and place in the oven. Roast 10 hours, then move to a container along with the braising liquid and let cool overnight.
  2. The day you're ready to eat, rinse and peel the carrots and potatoes. Chop in 1-inch pieces and place in a large pot filled with enough water to barely cover them. Rinse and quarter the cabbage. Add about a cup of the brisket braising liquid into the pot.
  3. Take a large skillet that fits on top of the large pot. Slice the fat cap off the brisket and discard. Thinly slice the brisket and fan it out in the skillet. Add about a half cup of braising liquid to the skillet. Cover the skillet and bring the whole thing to a simmer over medium heat, then simmer on medium-low about 45 minutes until vegetables are cooked through.
  4. Season with salt and pepper if desired, and serve without the cooking liquid.

Calories

582.30

Fat (grams)

31.55

Sat. Fat (grams)

12.46

Carbs (grams)

21.00

Fiber (grams)

4.45

Net carbs

16.55

Sugar (grams)

4.83

Protein (grams)

51.87

Sodium (milligrams)

126.51

Cholesterol (grams)

180.30
Created using The Recipes Generator