Name: Zody's 19th Holes Corned Beef & Cabbage Recipe
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Ingredients: 3 lbs corned beef brisket (with pickling spice packet); 6 cups beef or vegetable broth; 2 cups water; 1 large onion; 4 medium carrots; 2 stalks celery stalks; 3 cloves garlic; 2 pieces bay leaves; 1 tbs whole black peppercorns; 1 tbsp brown sugar; 1 head green cabbage; 1 lb potatoes (Yukon Gold or red), peeled or scrubbed; 2 tbsp fresh parsley, chopped; 2 tbsp Dijon mustard or whole-grain mustard; 2 tbsp butter (optional, for vegetables); 0 to taste salt; 0 to taste black pepper

Method

Braise

1
Prepare aromatics
Peel the onion and halve it (no need to finely chop). Peel the carrots and cut into 2- to 3-inch pieces. Trim the celery and cut into 2-inch pieces. Smash the garlic cloves with the flat side of a knife.
2
Rinse and place corned beef
Rinse the corned beef brisket briefly under cold water to remove excess brine (this reduces saltiness). Place the brisket fat-side up in a large heavy pot or Dutch oven that fits it in a single layer.
3
Add liquids and aromatics
Add the onion, carrots, celery, smashed garlic, bay leaves, and whole peppercorns around the brisket. Sprinkle the included pickling spice packet over the meat (or add 1 tablespoon if using loose). Pour in the beef broth and water — liquid should come about halfway up the brisket. Add the brown sugar to balance flavor.
4
Simmer gently
Bring the pot to a gentle simmer over medium-high heat. Once simmering, reduce heat to low so the surface barely moves. Cover and cook for 2 to 2 1/2 hours, or until the brisket is tender when pierced with a fork and an internal temperature reaches about 190–200°F (88–93°C). Turn the brisket once about halfway through cooking for even flavor.
5
Rest the meat
Carefully remove the brisket from the pot and place on a cutting board. Tent loosely with foil and let rest 10–15 minutes before slicing against the grain. Keep the braising liquid and aromatics in the pot for cooking the vegetables.

Vegetables

6
Prepare potatoes and cabbage
While the brisket finishes cooking (or after removing it to rest), cut potatoes into even 1 to 1 1/2-inch chunks. Remove any tough outer leaves from the cabbage, core it, and cut into 6–8 wedges (keeping wedges intact helps them cook evenly).
7
Cook potatoes
Bring the braising liquid back to a simmer. Add the potatoes to the pot first and simmer, uncovered, for 8–10 minutes.
8
Add cabbage and finish
Add the cabbage wedges on top of the potatoes, cover the pot, and simmer gently for another 8–12 minutes, until potatoes are fork-tender and cabbage is softened but still holds shape. Test by piercing the largest potato piece and the thick part of a cabbage wedge.
9
Drain and finish vegetables
Using a slotted spoon or tongs, transfer potatoes and cabbage to a warm serving platter. If desired, toss with butter, season with salt and pepper to taste, and sprinkle with chopped parsley.

Finish & Serve

10
Slice and arrange
Slice the rested corned beef across the grain into 1/4-inch to 1/2-inch slices. Arrange slices on the platter with the potatoes and cabbage.
11
Serve
Serve warm with Dijon or whole-grain mustard on the side. Spoon a little of the strained braising liquid over meat and vegetables if you like extra moisture. Adjust salt and pepper to taste and garnish with additional parsley.

Corned Beef & Cabbage Recipe

Ingredients

Braise

Vegetables

Finishing & Serving

Method

Braise

Prepare aromatics

Rinse and place corned beef

Add liquids and aromatics

Simmer gently

Rest the meat

Vegetables

Prepare potatoes and cabbage

Cook potatoes

Add cabbage and finish

Drain and finish vegetables

Finish & Serve

Slice and arrange

Serve

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