Corned Beef and Cabbage
Corned Beef and Cabbage is an Irish-American dish typically served on St. Patrick's Day, but delicious all year 'round!
Servings: 6 servings
Calories: 576kcal
Ingredients
For the Corned Beef:
- 3 pound packaged corn beef see notes
- 1 tablespoon whole cloves
- 1 tablespoon whole allspice berries
- 1 tablespoon mustard seeds
- 1 tablespoon peppercorns
- ¼ cup Dijon mustard
- ¼ cup brown sugar
For the Cabbage:
- 1 tablespoon olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 1 head cabbage outer leaves removed, sliced
- Salt to taste
Instructions
For the Corned Beef:
- Preheat oven to 350°F.
- Remove 3 pound packaged corn beef from the package, and discard seasoning packet. Rinse the corned beef under cold water and scrub, until the corning solution is removed. Pat the corned beef dry with paper towels, and then place the beef, fat side down, on a large piece of aluminum foil set in a shallow baking dish.
- Mix together 1 tablespoon whole cloves, 1 tablespoon whole allspice berries, 1 tablespoon mustard seeds, and 1 tablespoon peppercorns in a small bowl. Sprinkle the mixture over the top of the corned beef.
- Pull together the sides of the aluminum foil around the corned beef, to make a package/boat for the drippings to collect.
- Bake in preheated oven for 2 hours, or until the meat is fork tender.
- Remove corned beef from oven, preheat broiler, and unwrap the foil. Scrape off the majority of the whole spices. Mix together ¼ cup Dijon mustard and ¼ cup brown sugar in a small bowl, and then spread on top of the corned beef. Place under broiler and cook until the topping is browned and bubbly, about three minutes. Remove beef from oven, transfer to a carving board, and then let rest for 10 minutes before slicing into thin slices.
For the Cabbage:
- With 10 minutes left in the corned beef cooking time, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add in 1 large onion and 3 cloves garlic and cook until just fragrant and tender, about five minutes. Add in half the 1 head cabbage, sprinkle with Salt, and spread into one layer.
- Cook until just beginning to tenderize and brown, about two minutes. Add in the remaining cabbage, sprinkle with more salt, and spread into one layer. Cook until cabbage begins to brown, about two minutes, and then stir. Continue stirring and spreading into one layer until all cabbage is tender and golden brown. Taste for seasoning and add more salt if necessary.
Notes
Most major supermarkets will carry pre-packaged corned beef in their meat sections. Especially around St. Patrick's Day, you'll probably find it on a display.
Three pounds might seem like a ton of meat to serve only six people, but in the oven, the corned beef can lose half it's weight or even more.
No need to stress about getting each and every peppercorn off the top of the corned beef before putting the mustard glaze on. Just remove most of them—a crunch or two from a whole spice is part of the corned beef experience, in my mind.
Adapted from Simply Recipes.
Nutrition
Serving: 1serving | Calories: 576kcal | Carbohydrates: 24g | Protein: 37g | Fat: 38g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Trans Fat: 0.003g | Cholesterol: 122mg | Sodium: 2908mg | Potassium: 1044mg | Fiber: 6g | Sugar: 15g | Vitamin A: 173IU | Vitamin C: 119mg | Calcium: 121mg | Iron: 5mg
