Restaurants›Jack Quinn's Irish Pub and Restaurant›Corned Beef + Cabbage Recipe

Corned Beef + Cabbage Recipe

Inspired by Jack Quinn's Irish Pub and Restaurant
Time4h
Serves6

Braised brisket & cabbage, champ potatoes, mustard cream, soda bread & honey butter.

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Ingredients

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Main ingredients

Method

Cooking Steps

1

Prepare the Corned Beef

Place the corned beef brisket in a large pot and cover with beef broth. Add bay leaves, peppercorns, and salt to taste. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 3 hours or until tender.

2

Add Vegetables

After 3 hours, add the chopped carrots and quartered cabbage to the pot. Continue to simmer for an additional 30 minutes or until the vegetables are tender.

3

Make the Champ Potatoes

In a separate pot, boil the peeled and chopped potatoes until tender, about 15-20 minutes. Drain and mash with salt, pepper, and a splash of heavy cream.

4

Prepare Mustard Cream

In a small bowl, whisk together heavy cream and mustard until smooth. Add salt and pepper to taste.

5

Prepare Honey Butter

In another bowl, mix softened butter and honey until well combined.

6

Serve

Slice the corned beef and serve it with the cabbage and carrots on a plate. Add a generous scoop of champ potatoes on the side. Drizzle mustard cream over the beef and serve with soda bread and honey butter.