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Chef John’s Corned Beef and Cabbage

I hope this comprehensive guide has inspired you to make Chef John’s Corned Beef and Cabbage! It’s a classic, comforting, and flavorful meal that’s perfect for St.

Ingredients

Scale

Here’s the complete list of ingredients, with precise measurements:

  • 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

This is a short and simple ingredient list.

Gather all ingredients before starting.

Instructions

Let’s break down the process into easy-to-follow steps.

Step 1: Simmer the Beef. 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.

Step 2: Cover and Cook. Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours.

Step 3: Add Potatoes. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.

Step 4: Add Cabbage. Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more.

Step 5: Rest and Slice. Remove meat to a cutting board and let rest 10 to 15 minutes.

Step 6: Serve. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.

These instructions are very simple.