Recipe by Chef John
"It's almost St. Patrick's Day, and for many that means boiling up a nice authentic Irish dinner of corned beef and cabbage. The original Irish recipe actually used a type of lean bacon, made with a cut of pork similar to Canadian bacon. Corned beef came into the picture as a lower-cost substitution, to replace the more expensive and harder to find cut."
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1 (4 pound)
corned beef brisket with spice packet
carrots, cut into large chunks
celery, cut into 2-inch pieces
red potatoes, halved
1 small head
cabbage, cut into eighths
I just made this corned beef, scaled down to a 2.5lb piece of meat. It's absolutely the best corned beef I've ever had. I live in NYC and am no stranger to Carnegie Deli, Katz's Deli, and 2nd Ave deli, but I would take this corned beef over them any day.
Chef John's Corned Beef & Cabbage Haiku: "Sad St. Patrick's Day. Followed this whole recipe, didn't work for us." The only thing that ended up being edible in this meal was the cabbage and the carrots. The potatoes weren't done, and the corned beef was not tender. I didn't change a single thing about the recipe; for all the timing, ingredient amounts, and methods that I stuck to, and the fact that CJ recipes rarely are a miss, but this was a major disappointment. Glad that my husband brought home a gorgeous bakery loaf of Irish soda bread b/c it tasted just marvelous sopping up the broth. The pot's been simmering for 6 hrs. now so I'll just leave it there til the potatoes are edible, but the corned beef's gone to the neighbor's dog.
Used this recipe for a 3.75 lb brisket...came out perfect! I have only made corned beef one other time, and it was made in the crock-pot. From now on I am using this recipe, on the stove top, and making it more often! The video helped me a great deal as well! Thank you, Chef John!
As corned beef recipes go this is one of the best and easiest I have ever made. I used a 5.5 qt. dutch oven and a 2.5 lb. corned beef. Even with a small head of cabbage it was a tight fit for all the ingredients. So the next time the only thing that I would do different. Is to start earlier giving myself plenty of time. Now cooking wise let the corned beef, potatoes, onions, carrots, cook to fork tender and done. Once fork tender done remove the corned beef,potatoes, onions and carrots aside. Now add the cabbage into the liquid cook cabbage till done. Also by doing this you can now adjust the cabbage to your taste if you like it spicy or sweet or just let it cook in the liquid till done. Overall a winner and a keeper recipe. Thanks Chef John for another great recipe!!!!
I really liked this recipe. In fact, I like all of Chef John's recipes. Keep on cooking and sharing, chef John!
This gets 5 stars just for Chef John's comment "this is a perfect meal because you can make even if you're drunk" Ha Ha! Plus it tastes get too!.
Simple, savory, and a perfect St. Patrick's Day dinner. Chef John, you not only give us the greatest recipes, you more importantly give us confidence! Thank you once again!
The perfect corned beef & cabbage recipe. What I do after I've following Chef John's recipe to the letter and have let it rest for 10-15 minutes is mix up some brown sugar with dejon mustard and coat the top of the brisket and stick it under the broiler for about 3-5 minutes until the sugar & mustard have "carmelized". Just that little bit of sweetness adds that extra "surprise" with each bite. My family & friends love it...thanks to Chef John!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Corned Beef and Cabbage
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 177
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