Ina Garten Corned Beef and Cabbage Recipe
Corned Beef and Cabbage is a classic Irish-American dish made with cured beef brisket, simmered until tender, and served with boiled vegetables like cabbage, carrots, and potatoes. Ina Garten’s version brings a gourmet touch with balanced flavors and a perfectly cooked result.
- Prep Time: 20
- Cook Time: 210
- Total Time: 3 hours 50 minutes
- Yield: 6
- Category: Main Course
- Method: Boiling/Simmering
- Cuisine: Irish-American
Ingredients
- Corned beef brisket: 4–5 pounds (with seasoning packet included).
- Water: Enough to cover the brisket in the pot.
- Onion: 1 large, quartered.
- Carrots: 4 large, peeled and cut into chunks.
- Potatoes: 6 medium, peeled and halved.
- Green cabbage: 1 head, cut into wedges.
- Bay leaves: 2.
- Black peppercorns: 1 teaspoon.
- Garlic cloves: 3, peeled and smashed.
- Dijon mustard (optional): For serving.
Instructions
Step 1: Prepare the corned beef
- Rinse the corned beef brisket under cold water to remove excess brine. Place it in a large pot or Dutch oven.
Step 2: Add aromatics and cook
- Add enough water to cover the brisket completely. Add the seasoning packet, onion, bay leaves, peppercorns, and garlic. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 2 1/2–3 hours, or until the beef is tender.
Step 3: Cook the vegetables
- Add the carrots and potatoes to the pot with the beef. Simmer for 20 minutes.
- Add the cabbage wedges and continue simmering for another 15–20 minutes, or until the vegetables are tender.
Step 4: Slice and serve
- Remove the corned beef from the pot and let it rest for 10 minutes. Slice the beef against the grain into thin slices.
- Arrange the sliced beef on a platter with the cabbage, carrots, and potatoes. Serve with Dijon mustard if desired.
Find it online: https://inagartencooks.com/ina-garten-corned-beef-and-cabbage/