Corned Beef and Cabbage

Name: Corned Beef and Cabbage
Prep time: 6 h 30 min
Cook time: 6 h 30 min
Total time: 6 h 30 min
Yield: 8
Cuisine: European, Irish
Ingredients: 2 bay leaves; 237 milliliters beef broth or stock; 4 Tbsps butter; 3 carrots, peeled and cut into large chunks; 2 kilograms corned beef; 4 sprigs fresh thyme; 5 garlic cloves, lightly smashed; 1 medium head green cabbage, cut into quarters, core removed; 2 parsnips, peeled and cut into large chunks; 10 peppercorns; 6 mediums red potatoes, scrubbed; 340 grams stout (recommended: Guinness); 8 servings Water, for simmering; 4 yellow onions, cut into wedges, plus 1 medium yellow or sweet onion, sliced

Corned Beef and Cabbage is an European recipe that serves 8. This main course has 833 calories, 48g of protein, and 49g of fat per serving. This recipe covers 47% of your daily requirements of vitamins and minerals. Head to the store and pick up onions, water, butter, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes approximately 6 hours and 30 minutes. st. patrick day will be even more special with this recipe.

Instructions

Watch how to make this recipe.

Rinse the corned beef and put it into a large Dutch oven or heavy soup pot. Make a bouquet garni with the garlic, peppercorns, thyme and bay leaves and add to the pot. Stir in the stout, stock and enough water to cover the beef by 2 inches. Bring to a boil over medium heat, then reduce the heat to a gentle simmer and cook for 4 hours, covered, stirring occasionally.

Ingredients you will need

Bouquet Garni

Corned Beef

Peppercorns

Bay Leaves

Garlic

Stock

Stout

Thyme

Water

Beef

Soup

Equipment you will use

Dutch Oven

After 4 hours, add the onion wedges, parsnips, and carrots, and cook for a 1/2 hour.

Ingredients you will need

Parsnip

Carrot

Onion

Add the potatoes and the cabbage wedges and continue cooking until the cabbage is tender, but not limp, about 20 minutes.

Ingredients you will need

Potato

Cabbage

Remove the cabbage to a plate and allow the corned beef and other vegetables to continue cooking until the meat is tender.

Ingredients you will need

Corned Beef

Vegetable

Cabbage

Meat

In a separate large saute pan, heat 4 tablespoons butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the sliced onion, and a pinch of salt and saute until tender and beginning to brown, about 8 to 10 minutes.

Ingredients you will need

Onion

Salt

Meanwhile, slice the cabbage thinly, gently pressing with a paper towel to remove excess water.

Ingredients you will need

Cabbage

Water

Equipment you will use

Paper Towels

Add the cabbage to the onion mixture and toss to coat well with the butter. Cook over medium heat until the cabbage begins to brown.

Ingredients you will need

Cabbage

Butter

Onion

Remove the meat to a cutting board and slice.

Ingredients you will need

Meat

Equipment you will use

Cutting Board

Serve at the table with all the vegetables piled onto a serving tray and the sliced meat onto another tray with some of the broth poured over the meat.

Ingredients you will need

Vegetable

Broth

Meat