Corned Beef and Cabbage

Braised corned beef is deliciously tender, and potatoes and carrots added during the last hour of cooking are richly flavored by the corned beef broth.  Buttery, steamed cabbage completes the perfect St. Patrick's Day meal.

Butter and pepper not shown.

Corned Beef and Cabbage

1 (around 3 lbs.) flat cut corned beef brisket

3 tbsp. butter

1 medium yellow onion, sliced

1+ cup(s) beef broth, beer, or dry white wine

Red potatoes (1/2 of a 5 lb. bag)

Baby carrots (1/2 of a 16 oz. bag)

Small head of cabbage

Butter, softened

Freshly ground black pepper 

Preheat oven to 325 degrees.  Over medium heat, melt the 3 tbsp. of butter in a Dutch oven or oven-safe stock pot.  (I use an 8 qt. stock pot.)  Add onion and saute until translucent.  Meanwhile, unwrap the brisket, set spice packet aside, and rinse the brisket with cool water.  Pat dry.  Trim as much fat as you can from the brisket, and rub the seasonings from the spice packet all over the meat.  Put the brisket on top of the onions, and pour about a cup of liquid (beef broth, beer, or dry white wine) over the meat.  Bring to a simmer.  Cover tightly and put in preheated oven.  Check occasionally to see if more liquid is needed. Bake until fork slips easily in and out of meat--about 3 1/2 hours.  Brisket should measure at a minimum temperature of 170 degrees.  

While brisket is baking, cut the potatoes in half (or fourths if large).  Add potatoes and carrots to the brisket.  For firm vegetables, add during the last 45 minutes of cooking.  For soft vegetables, add during the last hour to hour and 15 minutes of cooking.  When brisket and vegetables are done, remove from heat and let rest, covered, for about 20 minutes.

Cut the head of cabbage into quarters.  Then cut each fourth in half to create 8 thin wedges.  Leave the core intact as it helps hold the wedges together.  Spread softened butter on the cut side of the wedges, and sprinkle with freshly ground black pepper.  Place wedges in a steamer basket; place over, but not touching, boiling water.  Cover; reduce heat, and steam until tender--about 15-20 minutes.

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This recipe was shared with me by my friend Gayle who is a personal chef.  My friend Kate has cooked many a corned beef brisket and gave me a lot of good advice, as well! ♥ 

NOTE:  Many times, I add the whole bag of carrots and 3/4 of the bag of potatoes.  I add those and 2 more cups of beef broth when there is an hour and a half left of cooking.

Cooking Tip:   When slicing or chopping onions, put your cutting board on the stove and turn on the overhead vent or microwave ventilation fan.  This will redirect the onion fumes away from your eyes resulting in no more tears!