Ultimate Corned Beef and Cabbage
This corned beef and cabbage dinner is sure to please everyone, even your pickiest eaters. You don't have to wait for St. Patrick's Day to enjoy this wonderful boiled dinner!
Ingredients
- 8 whole allspice berries
- 1 teaspoon black peppercorns
- 2 cloves garlic, bruised
- 2 large bay leaves
- 3 sprigs thyme or 1/2 teaspoon dried leaf thyme
- 1 corned beef brisket, 4 to 5 pounds
- 3 cups beef broth
- Water to cover
- 2 medium onions, cut into wedges
- 2 1/2 to 3 pounds red-skinned potatoes, scrubbed and quartered
- 4 large carrots, halved lengthwise and cut into 3-inch lengths
- 1 small rutabaga, peeled and cut into 1 1/2-inch cubes, optional
- 1 medium green cabbage head, cut into 6 to 8 wedges
- Chopped fresh parsley, for garnish
- 4 tablespoons butter, for serving
- Mustard, for serving, optional
Instructions
- Rinse the corned beef and place it in a large Dutch oven or stockpot.
- Make a cheesecloth bag and add the allspice berries, peppercorns, garlic, bay leaves, and thyme sprigs. Tie with kitchen twine and add it to the corned beef.
- Add the beef broth to the Dutch oven along with enough water to cover the corned beef. Place the pot over medium heat and bring to a boil. Reduce the heat to low, cover the pot tightly, and simmer until the corned beef is tender, about 2 1/2 to 3 hours.
- Add the onions, potatoes, carrots, and rutabaga; if using, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer, covered, for 20 minutes. Add the cabbage wedges to the pot and continue to cook for about 15 to 20 minutes until the cabbage is tender.
- Remove the corned beef to a cutting board and let it stand for 15 minutes. Slice the meat across the grain and transfer it to a platter.
- Strain the broth in a gravy separator and discard the fat.
- Arrange the vegetables around the corned beef and drizzle with some of the cooking broth. Garnish with chopped fresh parsley.
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