Corned Beef and Cabbage
By Tested and Perfected in the Sur La Table Kitchen
Corned Beef and Cabbage
By Tested and Perfected in the Sur La Table Kitchen
Yield/Serves:
Makes 6 servings
- 1 corned beef brisket (about 3 pounds) with spice packet
- 6 sprigs thyme
- 2 bay leaves
- 2 tablespoons grainy mustard, plus more for serving
- 12 small red potatoes
- 1 yellow onion, cut into 6 wedges
- 4 medium carrots, peeled and cut into 3-inch pieces
- 1 large head green or savoy cabbage, cut into 1½-inch wedges
To a large Dutch oven, set over medium-high heat add corned beef, spice packet, thyme, bay leaves and grainy mustard. Cover with cold water. Cover with lid, bring to a boil, then reduce heat to low. Simmer over low heat until beef is tender, 2 to 2½ hours.
When beef is tender. Add potatoes, carrots and onion to the pot. Simmer until vegetables are tender, about 15 minutes. Add cabbage to the pot, cover, and simmer an additional 15 minutes.
Arrange vegetables on a large platter, ladle a small amount of the cooking liquid over top, cover with foil to keep warm. Transfer beef to a cutting board, cover loosely with foil, allow to rest for 15 minutes.
To serve: Thinly slice beef against the grain and arrange over cooked vegetables. Serve with grainy mustard alongside.
When beef is tender. Add potatoes, carrots and onion to the pot. Simmer until vegetables are tender, about 15 minutes. Add cabbage to the pot, cover, and simmer an additional 15 minutes.
Arrange vegetables on a large platter, ladle a small amount of the cooking liquid over top, cover with foil to keep warm. Transfer beef to a cutting board, cover loosely with foil, allow to rest for 15 minutes.
To serve: Thinly slice beef against the grain and arrange over cooked vegetables. Serve with grainy mustard alongside.