Corned Beef and Cabbage is a recipe my mom has been making for years. She at all times stored it easy, nothing fancy, and it at all times got here out excellent! This corned beef and cabbage recipe bakes slowly within the oven on low warmth for essentially the most tender, juicy slices of beef. The cabbage cooks individually in a skillet to maintain it from being too mushy. It is a favourite in our family, particularly this time of yr. It’s completely excellent for Sunday dinners, St. Patrick’s Day, or any special day you want!
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Simple Corned Beef and Cabbage Recipe
Corned beef is a kind of salt-cured beef (usually brisket), which helps to tenderize this in any other case powerful reduce of meat and offers it a deep, savory taste. This recipe is my favourite solution to cook dinner it as a result of it’s easy, satisfying, and my household LOVES it. The slow-cooked corned beef seems so flavorful, and the cabbage is completely seasoned and cooked to perfection. You’ll want to reduce your beef in opposition to the grain, although, to make sure most tenderness (extra on this beneath!). I don’t want a particular cause to make this scrumptious dish, but it surely’s particularly in style round St. Patrick’s Day when corned beef and cabbage takes middle stage.
Corned Beef and Cabbage Recipe
This tender, flavorful Corned Beef and Cabbage recipe is a budget-friendly household favourite. Excellent for St. Patrick’s Day or a comfy dinner!
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- 1 corned beef brisket flat reduce, with spice packet (about 3 lb.)* ($19.99 )
- 2 cups beef broth ($0.26)
- ½ head of cabbage ($1.25)
- 1 Tbsp olive oil ($0.22)
- 2 Tbsp butter ($0.24)
- 1 yellow onion, diced ($0.48)
- ¼ cup rooster broth ($0.06)
- ¾ tsp Tony Chachere’s creole seasoning** ($0.10)
- ¼ tsp smoked paprika ($0.03)
- Salt and pepper to style
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Preheat the oven to 350°F. Take away the corned beef from the package deal, save the spice packet, and rinse the meat nicely on all sides within the sink. Dry the meat and take away any extra water with paper towels.
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Place the corned beef in a 9×13-inch baking dish with the fats aspect going through up. Sprinkle the contents of the spice packet excessive of the meat.
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Pour the meat broth into the baking dish across the sides of the corned beef. Cowl the baking dish with aluminum foil and bake within the oven for 1 hour.
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After 1 hour, decrease the warmth to 325°F. Take away the baking dish from the oven and punctiliously take away the foil. Baste the corned beef with a big spoon and the meat broth. Place the foil again over the dish and proceed baking for an additional 3 hours at 325°F. (Baste as soon as extra midway by means of the three hours. Complete cook dinner time relying on the scale of your corned beef will likely be roughly 4 hours.)***
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As soon as the corned beef has completed baking, take away it from the oven and let it relaxation. You’ll be able to let it relaxation with the foil over it so it stays heat.
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Whereas the meat is resting or over the past 20 minutes of the bake time, begin cooking the cabbage. Take away any wilted or broken outer leaves out of your cabbage and reduce it into skinny strips.
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Warmth a big skillet over medium warmth. Add the olive oil and butter. As soon as the skillet is sizzling, add the diced onion. Sauté the onion for 4-5 minutes till gentle and translucent.
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Add the chopped cabbage, rooster broth, creole seasoning, and smoked paprika to the skillet. Stir the cabbage and cook dinner for 15-20 minutes or till the cabbage is tender to your liking. Style the cabbage and alter the seasoning to your liking.
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Place the corned beef on a chopping board and slice in opposition to the grain.**** Serve the cooked cabbage on a big platter with the sliced corned beef on high. Take pleasure in!
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**Tony Chachere’s creole seasoning is a pre-mixed mix of spices. I extremely advocate utilizing this seasoning (it’s my favourite!), however you should use any cajun or creole seasoning salt mix you want.
***My corned beef was roughly 3lb, but when yours is bigger you could wish to let it cook dinner for 4.5 hours complete till it’s tender.
****My largest and most necessary tip – after the corned beef has cooked and rested be sure to slice in opposition to the grain. This manner you find yourself with tender, juicy items of meat as an alternative of powerful, rubbery ones. See this information on slicing meat in opposition to the grain from The Kitchn for reference!
Serving: 1servingEnergy: 537kcalCarbohydrates: 7gProtein: 36gFats: 40gSodium: 3139mgFiber: 2g
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learn how to make Corned Beef and Cabbage step-by-step photographs
Prep your elements: Collect all of the elements and preheat your oven to 350°F.
Rinse the corned beef: Take the corned beef (about 3 lb.) out of the package deal and save the spice packet. Discard any juices within the package deal. Rinse your corned beef on all sides within the sink (to take away extra salt). Use paper towels to dry the meat nicely and take away extra water.
Cook dinner the corned beef: Place the meat right into a 9×13-inch baking dish with the fats aspect going through up and sprinkle the spice packet excessive. Pour 2 cups beef broth across the sides of the meat (don’t pour it over the meat, or it’ll wash away the spices!).
Cowl the baking dish with aluminum foil and bake within the preheated oven for 1 hour.
Baste the corned beef: As soon as the meat has been cooking for an hour, flip the warmth all the way down to 325°F. Take the baking dish out of the oven and take away the foil. Watch out, because the steam will likely be sizzling! Use a big spoon to baste the corned beef with the meat broth from the baking dish. Get well the dish with foil and bake for an additional 3 hours at 325°F. (Baste as soon as extra midway by means of the three hours. The whole cooking time will depend upon the scale of your corned beef.)
Your corned beef is completed when it’s fork-tender. If it’s not fork-tender, you’ll be able to pop it again within the oven for a little bit longer till it’s. As soon as it’s completed baking, take away it from the oven and let it relaxation. I preserve it lined with foil, so it stays heat whereas resting.
Prep the cabbage: Whereas the corned beef is resting (or over the past 20 minutes of cooking time), you’ll be able to cook dinner the cabbage. Discard any wilted or broken outer leaves out of your half a head of cabbage earlier than slicing it into skinny strips, as proven right here.
Sauté the onions: Warmth a big skillet over medium warmth and add 1 Tbsp olive oil and a couple of Tbsp butter. As soon as the butter is melted and the skillet is sizzling, add your diced onion. Sauté the onion within the olive oil and butter till gentle and translucent, about 4-5 minutes.
Cook dinner the cabbage: Now, add the chopped cabbage, ¼ cup rooster broth, ¾ tsp creole seasoning, and ¼ tsp smoked paprika to the skillet with the onions. Stir to mix and cook dinner for 15-20 minutes or till the cabbage is tender to your liking. You’ll want to stir the cabbage sometimes to make sure it cooks evenly.
Serve: As soon as carried out, style the cabbage and alter the seasoning by including salt and black pepper to your liking. Place the rested corned beef on a chopping board and slice in opposition to the grain. I wish to serve the cooked cabbage on a big platter with the sliced beef on high, however you may as well portion it onto particular person plates. Serve, and revel in!
- Rinse the corned beef. I wish to rinse my corned beef to take away any extra salt from the curing course of. This stops the dish from changing into too salty.
- Cook dinner till fork-tender. After cooking, the meat must be fork-tender, which means there’s no resistance once you insert a fork into the thickest a part of the meat. If it’s nonetheless powerful, proceed cooking for an additional half-hour and test once more. The inside temperature must be at the least 145°F, too (plus 3 minutes minimal relaxation time). Corned beef can nonetheless look pink when totally cooked (see my photographs for an instance!), so don’t rely solely on colour to find out if it’s carried out.
- Lower in opposition to the grain. Slicing in opposition to the grain shortens the muscle fibers, making every chunk extra tender. Search for the strains operating by means of the meat and slice perpendicular to them!
- Bought half a head of cabbage leftover? My recipe makes use of half a head of cabbage to create 6 servings, so that you’ll most likely have the opposite half left over. Retailer it within the fridge, wrapped in plastic wrap, and use it to make soups, stews, and salads! Cabbage can also be scrumptious when grilled or added to mashed potatoes to make colcannon (one other Irish dish!).
Serving Ideas
This baked corned beef and cabbage recipe is totally scrumptious served with horseradish sauce and a aspect of selfmade Irish soda bread. But when horseradish isn’t your factor, you may as well pair it with some grainy mustard or a easy beef gravy. For an additional comforting meal, I believe roasted potatoes are a fantastic addition, particularly once they’re crispy and seasoned good. And when you have leftovers, don’t allow them to go to waste! Corned beef makes an unbelievable Reuben sandwich or a deliciously crispy corned beef hash for breakfast the subsequent day.
Storage & Reheating
Retailer your leftovers in an hermetic container within the fridge for as much as 3-4 days. You’ll be able to reheat each the cabbage and the corned beef (individually) within the microwave till heated by means of. The cabbage additionally reheats nicely in a skillet on the stovetop. When you’d choose to reheat the meat in your oven, preheat the oven to 325°F and place the slices of beef right into a baking dish with a little bit broth or water. Cowl the dish with foil and warmth till the inner temperature of the meat reaches 165°F (the advisable temperature for reheating leftovers).
You too can freeze the cabbage and corned beef for as much as 2-3 months, however take into accout the cabbage will get a lot softer when thawed and reheated. Thaw in a single day within the fridge earlier than reheating.
