Today’s the day to bring a bit of Irish tradition to your table with this stove-top corned beef brisket and cabbage recipe. Perfect for St. Patrick’s Day or any day you’re craving something hearty and flavorful.
Why This Recipe Works
- The slow simmering process tenderizes the brisket, making it melt-in-your-mouth delicious.
- Cooking the cabbage in the same pot infuses it with the rich flavors of the beef and spices.
- This one-pot wonder means less cleanup and more time to enjoy your meal.
Ingredients
- 3 lbs corned beef brisket with spice packet
- 1 large head cabbage, cut into wedges
- 4 cups water
- 2 cups beef broth
- 1 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 1 tsp whole black peppercorns
Equipment Needed
- Large pot with lid
- Slotted spoon
- Sharp knife
- Cutting board
Instructions
Step 1: Prepare the Brisket
Place the corned beef brisket in a large pot, fat side up. Sprinkle the spice packet over the brisket. Add water, beef broth, apple cider vinegar, brown sugar, and peppercorns to the pot. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 2.5 hours.
Step 2: Add the Cabbage
After the brisket has cooked for 2.5 hours, add the cabbage wedges to the pot. Cover and continue to simmer for another 30 minutes, or until the cabbage is tender.
Step 3: Rest and Slice the Brisket
Remove the brisket from the pot and let it rest for 10 minutes before slicing against the grain. This ensures the meat is tender and easy to chew.
Step 4: Serve
Use a slotted spoon to remove the cabbage from the pot and arrange it on a serving platter with the sliced brisket. Serve hot with mustard or horseradish on the side.
Tips and Tricks
For an extra layer of flavor, consider searing the brisket before simmering. This step isn’t necessary, but it adds a delicious crust to the meat. If you’re short on time, you can cut the brisket into smaller pieces before cooking to reduce the simmering time. Always let the brisket rest before slicing to keep it juicy.
Recipe Variations
- Add carrots and potatoes to the pot during the last hour of cooking for a complete meal.
- Swap out the cabbage for Brussels sprouts for a different twist on the classic.
- Use Guinness beer instead of water for a deeper, richer flavor.
Frequently Asked Questions
Can I cook this in a slow cooker?
Absolutely! Layer the ingredients in the slow cooker and cook on low for 8 hours or high for 4 hours. The brisket will be just as tender and flavorful.
How do I store leftovers?
Store the brisket and cabbage in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Can I freeze this dish?
Yes, both the brisket and cabbage freeze well. Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Summary
This stove-top corned beef brisket and cabbage recipe is a simple, flavorful way to bring a taste of Ireland to your table. With minimal prep and cleanup, it’s perfect for any day of the year.