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Traditional Corned Beef and Cabbage Photo

Traditional Corned Beef and Cabbage Recipe

Janette Fuschi
Corned beef and cabbage is everyone’s favorite meal from across the Atlantic. Beef brisket is brined in spices and many flavorings then cooked with carrots, onions and cabbage.
5 from 2 votes
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Prep Time 10 days
Cook Time 2 hours 30 minutes
Total Time 10 days 2 hours 30 minutes
Cuisine Irish
Servings 6
Calories 578 kcal

Ingredients
  

  • 1 cup Salt coarse
  • 3/4 cup Light Brown Sugar
  • 2 Bay Leaf
  • 12 juniper berries
  • 2 teaspoons Whole Black Peppercorns
  • 2 teaspoons Yellow Mustard Seed
  • 10 Whole Cloves
  • 1 teaspoon Ground Ginger
  • 1 Cinnamon Stick
  • 1 teaspoon Allspice ground
  • 3 pounds Beef Brisket
  • 1 Onion peeled and quartered
  • 2 stalks Celery
  • 2 teaspoons Yellow Mustard Seed
  • 1 teaspoon Whole Black Peppercorns
  • 2 Bay Leaf
  • 1 pound Carrot peeled
  • 1 1/2 pounds Potatoes red skinned, quartered
  • 1 head Cabbage cut into 6 wedges

Instructions
 

  • To a large stock pot (I used an 8-quart pot) add 4 cups water and all the brining ingredients.
  • Bring to a simmer and turn off the heat. Add 4 cups cold water and allow the brine to cool down. Refrigerate until it reaches 45°F.
  • Submerge the brisket in the pan, cover and refrigerate for 7-10 days.
  • After 7-10 days remove the brisket and discard the brining liquid. Rinse the meat.
  • Add the brisket back into the cleaned pan and cover with water. Add the onion, celery, mustard seeds, peppercorns and bay leaves. Bring to a boil and simmer for 2 1/2 hours. After 2 1/2 hours add the carrots, potatoes and cabbage and simmer for 20 minutes.

Nutrition

Calories: 578kcalCarbohydrates: 53gProtein: 51gFat: 17gSaturated Fat: 6gSodium: 19153mgFiber: 7gSugar: 37g
Keyword Beef, Cabbage, Carrots, Dinners, Easy Dinners, Irish, Potatoes, Simmered, St. Patrick's Day
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