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Corned Beef and Cabbage

Corned Beef and Cabbage

Traditional Corned Beef and Cabbage

Add the following to a large pot or dutch oven:

Reserved corned beef cooking liquid

2 pounds carrots, peeled and roughly chopped

2 pounds russet potatoes, peeled and roughly diced

1 whole head white, green, or red cabbage, cut into 6-8 wedges (target 2-3 pounds total)

Water, until vegetables are submerged

Slice corned beef thinly against the grain and place slices into a skillet which is large enough to sit on top of the cooking pot. Add 1 cup of liquid from the cooking pot to the skillet. Cover the skillet and place it on top of the pot.

Bring the pot to a simmer. Cook until vegetables are completely tender and beef is heated through, about 45 minutes.

Serve immediately with hot mustard.

Fancy Corned Beef and Cabbage

For a fancier corned beef and cabbage, you can use the following strategy:

  • Make a carrot puree

  • Fry or roast potatoes

  • Prepare fancier cabbage:

    • 1 small head + garlic + vinegar + mustard + dill seed + caraway seed + black peppercorns

    • Fill a pot with water, bring to a boil.

    • Halve or wedge the cabbage, sous vide all ingredients at 183F for 90 minutes

  • Fry parsley for garnish

  • To plate:

    • Carrot puree on bottom

    • large mound of cabbage and potato on top

    • Dollops of carrot puree around plate or bowl

    • Add chunks of beef

    • Garnish with parsley

Veggies in the pot.

Reheat corned beef in a pan on top of the pot.

Plated.

Plated.

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