Corned Beef and Cabbage
Corned Beef and Cabbage is my favorite St. Patrick's Day tradition and this homemade version from scratch is the one that always gets the biggest reaction at the table. The beef is fall-apart tender and deeply savory from a homemade pickling spice brine, and the carrots, potatoes, and cabbage are soft and rich from slow stovetop cooking in flavorful broth. I serve it for Sunday family dinners, meal prep, and potlucks too because it feeds a crowd and the leftovers are incredible. Store in the fridge for up to 3 days or freeze the beef for up to 3 months.
Ingredients
For Brining:
- 4 quarts water
- 1 cup salt
- ½ cup brown sugar
- ⅓ cup pickling spice blend
- 1 teaspoon pink curing salt
- 4 garlic cloves minced
For Cooking:
- 5 pounds beef brisket
- 4 cups beef broth or water
- 1 tablespoon pickling spice blend
- 3 large carrots peeled and cut into 2-inch pieces
- 1 pound small red potatoes halved
- 1 head green cabbage cored and cut into wedges
Instructions
Brine the Brisket:
- In a large pot, combine water, salt, brown sugar, pickling spice, pink curing salt, and garlic.4 quarts water, 1 cup salt, ½ cup brown sugar, ⅓ cup pickling spice blend, 1 teaspoon pink curing salt, 4 garlic cloves
- Bring to a boil, then simmer until salt and sugar dissolve completely.
- Remove from heat and let the brine cool completely.
- Place brisket in a large container or sealable bag and pour the cooled brine over it.
- Cover and refrigerate for 5–10 days, turning the brisket halfway through.
- After brining, discard the liquid and rinse the brisket lightly before cooking.
Cook the Corned Beef:
- Place the brisket in a Dutch oven and add beef broth and pickling spice.5 pounds beef brisket, 4 cups beef broth, 1 tablespoon pickling spice blend
- Bring to a boil, then reduce heat, cover, and simmer for about 3½ hours.
- Add potatoes, carrots, and cabbage during the last 30–40 minutes of cooking.3 large carrots, 1 pound small red potatoes, 1 head green cabbage
- Cook until the brisket reaches an internal temperature of 190–200°F and is fork-tender.
- Rest the meat for 15–20 minutes under foil before slicing against the grain and serving.
Notes
Here are a few tips I've picked up from making this recipe over the years:
Use pink curing salt: Pink curing salt gives the meat that classic pink color and helps preserve it during the brining process, so don't substitute it with regular salt or skip it entirely.
Cool the brine completely: Hot or warm brine will start cooking the meat instead of curing it, which affects the texture and prevents proper flavor penetration throughout the brisket.
Add vegetables at the end: Potatoes, carrots, and cabbage only need 30 to 40 minutes to cook, so adding them earlier will turn them mushy and overcooked by the time the brisket is done.
Don't skip the rest time: Let the brisket rest for 15 to 20 minutes under foil after cooking so the juices redistribute and every slice stays moist instead of drying out when you cut into it.
Slice against the grain: Look for the direction of the muscle fibers and cut perpendicular to them so each slice is tender and easy to chew instead of tough and stringy.
Store properly: Refrigerate cooled corned beef in an airtight container for up to 3 days or freeze for up to 3 months, then thaw overnight in the fridge and reheat in a skillet, oven, or microwave.
Nutrition
Calories: 594kcalCarbohydrates: 36gProtein: 63gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 176mgSodium: 15186mgPotassium: 1607mgFiber: 6gSugar: 19gVitamin A: 3966IUVitamin C: 50mgCalcium: 153mgIron: 7mg
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