Corned Beef and Cabbage
"Experience the heartwarming tradition of Corned Beef and Cabbage, where each bite carries the essence of Irish culinary heritage."
Rate us!
Ingredients
- 1 4-pound corned beef brisket, center cut
- 4 5-inch thyme sprigs
- 2 teaspoons whole coriander seeds
- 3 dried bay leaves
- 1 small about 2 pounds head green cabbage, cut into 3-inch wedges, leaving core intact
- 1 1/2 pounds baby potatoes scrubbed, halved lengthwise if large
- 6 medium 2 ounces each carrots, peeled, halved crosswise diagonally, and halved lengthwise, if large
- 3 medium 4 ounces each purple-top turnips, peeled and cut into eighths
- 2 teaspoons kosher salt divided
- 3/4 teaspoon black pepper divided
- 1/2 cup sour cream
- 2 tablespoons finely chopped fresh flat-leaf parsley plus more for garnish
- 2 tablespoons whole-grain mustard
- 1 tablespoon country Dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
Instructions
Prepare Corned Beef:
- In a large Dutch oven (about 10-quart), place the corned beef along with thyme, coriander, and bay leaves.
- Add enough cold water to cover the beef by 1 inch (10 to 12 cups).
- Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to medium and cook, partially covered. Occasionally skim off any foam that rises to the surface.
- Continue cooking until the beef is fork-tender, approximately 2 hours.
Add Vegetables:
- Introduce cabbage, potatoes, carrots, turnips, 1 1/2 teaspoons of salt, and 1/2 teaspoon of pepper to the beef mixture.
- Increase the heat to medium-high and cook, partially covered, until the vegetables are al dente, about 25 to 30 minutes.
- Remove from heat and let it stand, covered, until the vegetables are fork-tender, approximately 10 minutes.
Prepare Mustard Sauce:
- In a small bowl, combine sour cream, parsley, whole-grain mustard, Dijon mustard, Worcestershire sauce, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
Serve:
- Transfer the corned beef to a cutting board and slice against the grain into 1/2-inch-thick slices.
- Transfer the sliced beef and vegetables to a platter, discarding bay leaves and thyme sprigs.
- Spoon 1/4 cup of the cooking liquid over the beef and vegetables.
- Garnish with additional parsley and serve with the prepared mustard sauce.
GIPHY App Key not set. Please check settings