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
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.
Find it online: https://cookupjoy.com/chef-johns-corned-beef-and-cabbage/