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Corned Beef and Cabbage

The classic St. Patrick's Day meal of Corned Beef and Cabbage.
Prep Time 12 hours
Cook Time 4 hours
Total Time 16 hours
Servings 8

Ingredients

Corned Beef Ingredients

  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 2 tablespoons salt
  • 1 cinnamon stick
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns
  • 1 tablespoon ground cloves
  • 2 Teaspoon ground allspice
  • 2 bay leaves crumbled
  • 1/2 teaspoon ground ginger
  • 2 4 to 5 pound beef brisket, trimmed
  • 1 small onion quartered
  • 2 large carrot coarsely chopped
  • 2 stalk celery coarsely chopped

Cabbage Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion sliced
  • Salt and freshly ground black pepper
  • 1 large head cabbage cored and thinly sliced or shredded
  • 1 bottle beer
  • 2 ladles full of the liquid from the corned beef brine after cooking.

Instructions

Corned Beef

  1. Place the corned beef into the pot and add all the brine ingredients.
  2. Brine overnight.
  3. Warm oven to 325 degrees.
  4. Take the corned beef out of the fridge 20 minutes or so prior to cooking.
  5. Place the corned beef in the oven and cook for 3 & 1/2 to 4 hours.
  6. Remove from the pot and let rest for 5 - 10 minutes before cutting.

Cabbage

  1. In a large pot, add the oil and add the onion and the bay leaves and season with salt and pepper. Add the cabbage, stirring to mix.
  2. Add the beer and corned beef liquid, season and cover.
  3. Braise until the cabbage has wilted, stirring occasionally, about 30 minutes.
  4. Serve and enjoy!