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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

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

Cabbage

  • 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.
  • Add the beer and corned beef liquid, season and cover.
  • Braise until the cabbage has wilted, stirring occasionally, about 30 minutes.
  • Serve and enjoy!