Corned Beef and Cabbage
Instructions
- 1
Rinse the corned beef under cold water to remove excess salt. Place in a large pot or Dutch oven.
- 2
Add enough water to cover the meat by about 2 inches. Add the bay leaves, peppercorns, garlic cloves, whole cloves, mustard seeds, and coriander seeds to create your own spice blend.
- 3
Bring to a boil over high heat, then reduce to a gentle simmer. Cover and cook for 2.5 hours, turning the meat once halfway through.
- 4
Add the quartered onion and red potatoes to the pot. Continue simmering for 20 minutes.
- 5
Add the carrot chunks and cook for another 15 minutes.
- 6
Finally, add the cabbage wedges, pushing them down into the liquid. Cover and cook for 15-20 minutes until cabbage is tender.
- 7
Remove the corned beef to a cutting board and let rest for 10 minutes before slicing against the grain.
- 8
Taste the cooking liquid and season with salt if needed.
- 9
Arrange the vegetables on a platter. Slice the corned beef and arrange alongside.
- 10
Melt butter and drizzle over the vegetables. Sprinkle with fresh parsley before serving.
Chef's Note
"This traditional corned beef and cabbage uses a homemade spice blend that lets you control the flavors perfectly. The combination of peppercorns, mustard seeds, and coriander creates that classic pickling spice taste, while the slow simmering ensures incredibly tender meat. Don't skip the butter drizzle at the end - it brings everything together beautifully!"
