Slow Cooked Corned Beef & Cabbage
Corned beef and cabbage doesn't have to be reserved for just one day of the year. This one-pot wonder is a jack of all trades! Sure, it's great cold-weather comfort food. But it can also be the perfect meal when you don't feel like firing up the oven in summertime.
You can even use the leftovers for a corned beef hash, which is arguably the best part of making corned beef in the first place! If you're not into the whole boiled vegetable thing, skip 'em and use the corned beef for sandwiches instead!
How to Make Corned Beef and Cabbage
First things first, I don't—nor do I ever plan to—cure my own brisket for corned beef. I am a storebought gal all the way. Curing your own corned beef at home takes quite a bit of time, and honestly, I'm not here for that. Buuuut...if you're looking to take a stab at homemade corned beef, here's a great tutorial.
Now, onto the main event!
Start by boiling the corned beef brisket in a bath of beer, water, and spices in a large Dutch oven. You want enough liquid to cover the brisket; I used one can of light beer and made up the rest with water. Boil the brisket until it’s fork-tender, meaning you can easily slide a fork in and out of the meat without too much resistance.
Next, you'll simmer cabbage, carrots, and potatoes in the briny broth. You can also add an onion and a few cloves of smashed garlic if you're feeling fancy! Not necessary, but a nice addition. Once the veggies are done, everything comes out; discard the broth.
Spread a generous layer of horseradish sauce onto a serving platter, top with corned beef (sliced against the grain) and veggies and then top it all off with fresh dill and more creamy horseradish sauce. You can also throw in some spicy English mustard if you want an extra kick.
Slow-Cooked Corned Beef & Cabbage
This one-pot Corned Beef & Cabbage calls for a corned beef brisket to be slow-cooked in a bath of beer and spices until fork-tender.
Makes 8 servings
Prep time: 10 minutes
Cook time: 3 hours
Total time: 3 hours 10 minutes
For the corned beef:
2 lb. corned beef brisket
12 oz light beer
1 tbsp fennel seeds
1 tbsp black peppercorns
1/2 tsp ground glove
1/2 tsp allspice
2 cloves garlic, smashed
1 large onion, quartered
6 small new potatoes, halved
4 large carrots, peel and cut into 1-1/2-inch pieces
1 head cabbage, cored and cut into eighths
For the horseradish-dill sauce:
1 cup Greek yogurt
1/2 cup prepared horseradish
1 tbsp lemon juice
Fresh chopped dill to taste
Salt & pepper to taste
Place corned beef in a large Dutch oven. Add beer, spices and enough water to cover the brisket. Simmer on low for 2-3 hours, until corned beef is fork-tender. Remove brisket from Dutch oven.
Add onion, garlic, potatoes, carrots, and cabbage to the broth. Boil on high until potatoes are fork-tender.
Meanwhile, prepare your horseradish sauce by combining Greek yogurt, prepared horseradish, lemon juice, dill, salt, and pepper. Set aside.
Once vegetables are done, remove them from the Dutch oven; discard the broth. Slice corned beef against the grain. Smear a generous amount of horseradish sauce on a serving platter. Top with sliced corned beef and vegetables. Top with fresh dill and serve with remaining horseradish sauce.