Corned Beef and Cabbage

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Introduction

Corned beef and cabbage is a classic comfort food that brings warmth and joy to the table. Perfect for family gatherings or special occasions, this dish is full of flavor and tradition. It’s not just a meal; it’s an experience that reminds us of home.

Why make this recipe

This recipe is a fantastic choice because it’s so easy to make and feeds a crowd. You only need a few ingredients, and it cooks all in one pot. Plus, it’s a great way to enjoy a hearty meal, especially on weekends or during holidays like St. Patrick’s Day. Making this meal feels like a warm hug from a loved one!

How to make Chef John’s Corned Beef and Cabbage

Making this dish is simple and straightforward. With just a little prep, you’ll have a delicious and satisfying meal that your family will rave about.

Ingredients :

1 (4 pound) corned beef brisket with spice packet 3 quarts water 1 onion, quartered 3 carrots, cut into large chunks 3 stalks celery, cut into 2-inch pieces 1 teaspoon salt 2 pounds red potatoes, halved 1 small head cabbage, cut into eighths

Directions :

– Combine corned beef and spice packet contents, water, onion, carrots, celery, and salt together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface.

• Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.

• Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more.

• Remove meat to a cutting board and let rest 10 to 15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.

How to serve Chef John’s Corned Beef and Cabbage

Serve this dish hot, with the meat sliced and topped with the tender vegetables and broth. It pairs wonderfully with some crusty bread or mustard on the side. Everyone will love to dig into this hearty meal!

How to store Chef John’s Corned Beef and Cabbage

To store leftovers, let the dish cool down, then place it in an airtight container. It can be stored in the fridge for up to 3 days. When you’re ready to eat, simply reheat on the stove or in the microwave.

Tips to make Chef John’s Corned Beef and Cabbage

• Make sure to skim off any foam that rises while cooking to keep it clear.
• Let the meat rest before slicing to keep it juicy.
• You can add other vegetables like turnips or parsnips for extra flavor!

Variation (if any)

For a twist, try adding some whole grains like barley or switching the cabbage for kale. These variations can add a different texture and taste to your meal!

FAQs

1. Can I use a different cut of meat for this recipe?
   Yes, you can use a brisket or any cut that’s good for slow cooking.

2. Is it okay to cook this recipe in a slow cooker?
   Absolutely! You can transfer all ingredients into a slow cooker and cook on low for 8 hours.

3. Can I freeze leftover corned beef and cabbage?
   Yes, you can freeze the leftovers in an airtight container for up to 2 months. Just reheat when you’re ready to enjoy!

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