Corned Beef & Cabbage Recipe

Prepare and simmer

Rinse the corned beef brisket briefly under cold water to remove excess brine. Place brisket in a large pot and add 2.5 liters of water (or enough to cover). Add the spice packet that came with the brisket (or the bay leaves, peppercorns, and thyme), whole onion (halved), and carrots. Bring to a gentle boil over high heat, then reduce to a low simmer. Skim any foam that rises to the surface.

Braise

Cover and simmer gently for 2.5 to 3 hours, or until the brisket is fork-tender (internal texture should be tender and easy to pierce). Turn the brisket once halfway through cooking. About 30 minutes before the end of cooking, add the carrots to finish cooking in the braising liquid if they were not added earlier.

Rest and reserve liquid

When tender, remove the brisket to a cutting board and tent with foil to rest 15 minutes. Reserve 1 cup of the braising liquid, strain and set aside for the braised cabbage. Discard solids and remaining liquid or keep for another use. Slice the corned beef against the grain into 1/4-inch slices just before serving.

Prep cabbage and aromatics

While the corned beef is resting (or during the last 20 minutes of its cooking), core the cabbage and cut it into 1-inch strips. Thinly slice the half onion.

Sauté

Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium heat until foaming. Add the sliced onion and sauté 3–4 minutes until translucent.

Braise the cabbage

Add the cabbage to the pan, season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon brown sugar. Stir to coat. Pour in 1 cup of the reserved braising liquid and 2 tablespoons apple cider vinegar. Cover the pan, reduce heat to medium-low, and braise for 12–15 minutes, stirring once, until cabbage is tender but not mushy.

Finish

Uncover, increase heat to medium-high and cook 2–3 minutes to evaporate excess liquid and lightly caramelize edges. Adjust seasoning to taste and keep warm until serving.

Cook potatoes

Place peeled and cut potatoes in a pot and cover with cold water. Add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook 15–18 minutes until potatoes are tender and easily pierced with a fork.

Warm milk and butter

While potatoes cook, warm 4 tablespoons butter and 1/2 cup whole milk together (microwave or small saucepan) until butter is melted and mixture is hot but not boiling. Reserve 1 tablespoon of the sliced scallion whites to stir in raw at the end if you like a bright onion bite.

Mash and season

Drain potatoes well and return to the still-warm pot. Mash to desired texture with a potato masher or ricer. Gradually add the warm butter-milk mixture, mixing until creamy. Stir in 3 tablespoons of the sliced scallions (whites and some greens), 1/2 teaspoon black pepper, and additional salt to taste. Stir in reserved raw scallion whites for freshness if using. Keep warm.

Reduce wine and shallot

In a small saucepan over medium heat, melt 1 tablespoon of the butter. Add the minced shallot and sauté 1–2 minutes until fragrant and translucent. Add 1/2 cup dry white wine and bring to a gentle simmer. Reduce by about half, roughly 4–6 minutes.

Finish sauce

Lower heat and whisk in the remaining 1 tablespoon butter and 2 tablespoons heavy cream (optional) until the sauce is glossy. Add 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Taste and adjust seasoning. Keep warm. If you prefer a pan sauce with corned beef juices, add 2 tablespoons of reserved braising liquid to the sauce when reducing to deepen flavor.

Slice the rested corned beef against the grain into 1/4-inch slices. Spoon a portion of champ onto each plate, place braised cabbage alongside, and arrange slices of corned beef on top or beside the potatoes. Drizzle a small amount of the warm white wine sauce over the meat (or serve on the side). Sprinkle chopped parsley and, if desired, a small dollop or brush of Dijon mustard on the beef for brightness.

Serve immediately while everything is warm. Leftover corned beef keeps well refrigerated for 3–4 days.