The Best Corned Beef & Cabbage
Ready for the BEST corned beef and cabbage recipe? Braising and steaming, instead of boiling, leads to flavorful and firm vegetables that are the perfect accompaniment to briny corned beef! And ready in less than 30 minutes!
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Servings: 6 people
Ingredients
- 1 small head of cabbage cut into thick steak-like slices
- 4 medium carrots peeled & cut into large chunks
- 1.5 lbs small-medium potatoes waxy, red and white preferred
- 2 cups corned beef cooking liquid use chicken or beef broth if you don't have corned beef cooking liquid
Instructions
- Wash and cut vegetables. Add potatoes and carrots to a steaming basket set in a medium stock pot, filled with enough water to just touch the steaming basket. Cover and steam on medium heat for 20-30 minutes, till fork tender.
- While the potatoes and carrots are steaming, heat up 2 tablespoon of cooking oil in a large saute pan over medium heat. Saute each side of the cabbage steaks until lightly browned. Add the cooking liquid, cover and cook on medium low for about 10 minutes. Cabbage should be fork tender but not soft or mushy.
- Plate sliced corned beef, and arrange cabbage, potatoes and carrots on the platter. Serve with horseradish, whole grain mustard and Irish butter.
Notes
Cooking time will depend on the size of your potatoes. Increase cooking time as needed, but begin checking at the 20 minute mark.
The recipe calls for 2 cups of braising liquid, but adjust accordingly to the size of your cabbage. You want enough liquid to cover the bottom of the pan and allow the vegetables to be slightly submerged. But the cabbage should not be drowning in liquid.
Leftovers may be stored in an airtight container in the fridge for 3-5 days. To reheat, place in a microwave safe dish and cook till heated through.
Nutrition
Calories: 130kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 357mg | Potassium: 911mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6920IU | Vitamin C: 61mg | Calcium: 77mg | Iron: 2mg
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