Corned Beef, Cabbage And Baby Potatoes Recipe

Rinse and prepare

Rinse the corned beef under cold running water to remove excess brine. Pat dry with paper towels. Reserve the spice packet that came with the brisket.

Brown (optional)

For additional flavor, heat 1 tablespoon neutral oil in a large Dutch oven over medium-high heat. Sear the brisket 2–3 minutes per side until lightly browned. Remove and set aside.

Place the brisket fat-side up in the Dutch oven. Add the reserved spice packet plus the bay leaves, peppercorns, mustard seeds, smashed garlic and quartered onion around the meat. Pour in the water and stock so the brisket is mostly submerged (about 2–2.5 liters of liquid).

Bring the pot to a gentle boil over high heat, then reduce to a simmer. Cover and simmer gently for 2 to 2 1/2 hours, or until the brisket is fork-tender (internal temperature about 90–95°C). Skim any foam from the surface during the first 15–20 minutes of simmering.

While the beef simmers, prepare the vegetables. Wash the baby potatoes; leave whole if small or halve if larger than 1.5 inches. Peel and cut carrots into 2-inch pieces. Remove core from cabbage and cut into 8 wedges (keep wedges intact so they don’t fall apart).

About 30–35 minutes before the corned beef is done (when it’s tender but still in the pot), add the potatoes and carrots to the simmering liquid around the brisket. Cover and simmer for 20 minutes.

After 20 minutes, carefully add the cabbage wedges on top of the potatoes and carrots. Cover and simmer another 10–15 minutes, until potatoes are tender when pierced with a knife and cabbage is cooked but still holds shape.

Transfer the corned beef to a cutting board and tent with foil. Let rest 10–15 minutes to redistribute juices.

Using a slotted spoon, transfer potatoes, carrots and cabbage to a serving platter. Reserve 1 cup of the cooking liquid and discard the rest or strain and reserve if you’d like to make a gravy or au jus.

Slice the corned beef against the grain in thin slices. Place slices on the platter with the vegetables.

In a small pan over low heat, melt the butter and stir in Dijon mustard and apple cider vinegar until combined. Add chopped parsley, salt and pepper. Spoon this butter-mustard sauce over the vegetables and a little over the sliced beef. Alternatively, serve grainy mustard or horseradish on the side.

Garnish with additional chopped parsley and serve hot. Offer extra mustard or horseradish at the table.