What is corned beef?<\/h2>\n
Corned beef is salt-cured beef brisket. This cut of beef<\/a> comes from a cow’s lower chest, which is quite muscular. As a result, the meat is quite tough. A process of salt-curing and a long cook time serve to tenderize the meat.<\/p>\n Pastrami vs. corned beef<\/a> comes down to a couple of differences. Both are salt-cured beef brisket, but pastrami is made with the fattier end of the brisket, and it gets smoked, spiced then roasted. It tends to be richer meat, thanks to the extra fat.<\/p>\n Corned beef, on the other hand, is made with the more muscular end, which is a tougher cut and ends up a bit drier after cooking. That’s why a long slow-and-low braise or boil is best to get corned beef nice and tender.<\/p>\n Place the brisket, the contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot, and cover with water. Bring everything to a boil. Reduce the heat, and let it simmer, covered, for two hours.<\/p>\n Add potatoes and carrots to the Dutch oven, and return everything to a boil. Reduce the heat, and simmer, covered, just until the beef and vegetables are tender, 30 to 40 minutes.<\/p>\n Test Kitchen Tip<\/em>: If the pot is full, remove potatoes and carrots before adding the cabbage, then reheat before serving.<\/p>\n Add the cabbage to the Dutch oven, and return to a boil. Reduce the heat, and simmer, covered, until the cabbage is tender, about 15 minutes. Remove the vegetables and corned beef, and keep warm.<\/p>\n Editor’s Tip:<\/em> For optimal flavor and juiciness, let the corned beef rest for at least 30 minutes before slicing. To do so, set the corned beef on a cutting board, and lightly tent with foil.<\/p>\n If desired, for the horseradish sauce, strain and reserve 1-1\/2 cups of the cooking juices. Skim the fat from the reserved juices, and discard the rest. In a small saucepan, melt the butter over medium heat, and stir in the flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in the sugar, vinegar and horseradish, and bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices, and season to taste with additional sugar, vinegar or horseradish.<\/p>\n If desired, for the mustard sauce, whisk together the sour cream mustard and sugar.<\/p>\n Cut the beef across the grain into slices. Serve with the vegetables and sauce.<\/p>\n Editor’s Tip:<\/em>\u00a0When slicing brisket, you want to look for the lines of visible muscle fibers, and notice in which direction they’re lined up. That’s the “grain.” Cut against the grain (instead of with it) to ensure tender slices of meat.<\/p>\n Store leftover corned beef and cabbage in an airtight container in the refrigerator for up to four days.<\/p>\n Leftover corned beef can be frozen for up to three months. When you’re ready to eat again, thaw in the refrigerator overnight before reheating. If you know you want to freeze just the corned beef, cook it alone, wrap it, and store it in the freezer. When you’re ready to serve it, cook the vegetables separately. Leftover vegetables do not freeze well because they become soft when reheated.<\/p>\n The best cut of corned beef to buy depends on your personal preference. There are two cuts of brisket for corned beef: flat cut and point cut. The flat cut is square, has less fat, slices easily and is found in grocery stores more commonly. On the other hand, the point cut is pointed, has more fat and is better for shredding. Additionally, you could purchase an entire brisket, which has the point and flat cut, or a beef round, though it is a much-less-common cut for corned beef.<\/p>\n Corned beef doesn’t need to be rinsed before cooking. In fact, the USDA recommends not rinsing any raw meat or poultry before cooking, because it actually increases the risk of bacterial cross contamination from the raw food in your kitchen. (It’s one of the common food safety mistakes<\/a> people often make at home!) Instead, just drain the juices from the package, and proceed with the recipe.<\/p>\n In addition to the vegetables and sauces, this Dutch oven corned beef goes great with a hearty slice of Irish soda bread<\/a> and a pat of butter. For more festive ideas, check out all of our St. Patrick’s Day<\/a> dinner recipes.<\/p>\n\n","protected":false},"excerpt":{"rendered":" Tender meat, hearty vegetables and a spicy horseradish sauce make this one of the best corned beef and cabbage recipes you’ll ever make.<\/p>\n","protected":false},"author":7061,"featured_media":1960602,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,307308,307317,307645,304328,306087,304292,305487,304007,304338,304515,303966,304408,304368,303887,306848,304268,307307,304558,324623,304463,304005,303883,307614],"categories-v2":[308623,310347,310361,310628,308984,308481,311833,308305,310796,308554,308992,308880,308495,308813,308745,308478,309603,259483,310342,308910,309177,308870,308549,308476,310591],"coauthors":[145797],"recommended_recipes":[{"post_title":"Favorite Hamburger 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Rolls","post_link":"\/recipes\/pork-and-cabbage-rolls\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Favorite-Corned-Beef-and-Cabbage_EXPS_FT24_4153_EC_011824_3.jpg","long_pin_file":false,"override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/favorite-corned-beef-and-cabbage\/","name":"Corned Beef and Cabbage","datePublished":"2018-01-01","dateModified":"2024-03-27","prepTime":"PT10M","cookTime":"PT02H45M","totalTime":"PT02H55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Favorite-Corned-Beef-and-Cabbage_EXPS_FT24_4153_EC_011824_3.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Tender meat, hearty vegetables and a spicy horseradish sauce make this one of the best corned beef and cabbage recipes you'll ever make.","recipeIngredient":["1 corned beef brisket (about 4 pounds) with spice packet","2 tablespoons brown sugar","2 bay leaves","3-1\/2 pounds small potatoes (10-15), peeled","8 medium carrots, halved crosswise","1 medium head cabbage, cut into wedges","HORSERADISH SAUCE (OPTIONAL):","3 tablespoons butter","2 tablespoons all-purpose flour","1 tablespoon sugar","1 tablespoon cider vinegar","1\/4 cup peeled freshly grated horseradish","MUSTARD SAUCE (OPTIONAL):","1 cup sour cream","2 tablespoons Dijon mustard","1\/4 teaspoon sugar"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the corned beef","text":"Place the brisket, the contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot, and cover with water. Bring everything to a boil. Reduce the heat, and let it simmer, covered, for two hours.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Favorite-Corned-Beef-and-Cabbage_TOHVS24_4153_DF_02_06_FavoriteCornedBeefandCabbage_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the potatoes and carrots","text":"Add potatoes and carrots to the Dutch oven, and return everything to a boil. Reduce the heat, and simmer, covered, just until the beef and vegetables are tender, 30 to 40 minutes. Test Kitchen Tip: If the pot is full, remove potatoes and carrots before adding the cabbage, then reheat before serving.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Favorite-Corned-Beef-and-Cabbage_TOHVS24_4153_DF_02_06_FavoriteCornedBeefandCabbage_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the cabbage","text":"Add the cabbage to the Dutch oven, and return to a boil. Reduce the heat, and simmer, covered, until the cabbage is tender, about 15 minutes. Remove the vegetables and corned beef, and keep warm. Editor's Tip: For optimal flavor and juiciness, let the corned beef rest for at least 30 minutes before slicing. To do so, set the corned beef on a cutting board, and lightly tent with foil.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Favorite-Corned-Beef-and-Cabbage_TOHVS24_4153_DF_02_06_FavoriteCornedBeefandCabbage_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the horseradish sauce (optional)","text":"If desired, for the horseradish sauce, strain and reserve 1-1\/2 cups of the cooking juices. Skim the fat from the reserved juices, and discard the rest. In a small saucepan, melt the butter over medium heat, and stir in the flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in the sugar, vinegar and horseradish, and bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices, and season to taste with additional sugar, vinegar or horseradish.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Favorite-Corned-Beef-and-Cabbage_TOHVS24_4153_DF_02_06_FavoriteCornedBeefandCabbage_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the mustard sauce (optional)","text":"If desired, for the mustard sauce, whisk together the sour cream mustard and sugar. ","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Favorite-Corned-Beef-and-Cabbage_TOHVS24_4153_DF_02_06_FavoriteCornedBeefandCabbage_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Slice the corned beef, and serve","text":"Cut the beef across the grain into slices. Serve with the vegetables and sauce. Editor's Tip: When slicing brisket, you want to look for the lines of visible muscle fibers, and notice in which direction they're lined up. That's the \"grain.\" Cut against the grain (instead of with it) to ensure tender slices of meat.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Favorite-Corned-Beef-and-Cabbage_TOHVS24_4153_DF_02_06_FavoriteCornedBeefandCabbage_6.jpg?fit=700,1024"}],"recipeYield":"10 servings","author":[{"@type":"Person","name":"Susan Bronson"}],"nutrition":{"@type":"NutritionInformation","calories":" 510 calories","fatContent":"24g fat (8g saturated fat)","cholesterolContent":"124mg cholesterol","sodiumContent":"1497mg sodium","carbohydrateContent":"45g carbohydrate (9g sugars","fiberContent":"6g fiber)","proteinContent":"28g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.857143,"reviewCount":49,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Favorite Corned Beef and Cabbage","description":"Check out this video for how to make Favorite Corned Beef and Cabbage","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/ig50ZQv6\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/ig50ZQv6-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-03-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jessica168"},"reviewBody":" I don't get why so many people are coming on this recipe to give their own versions of how to make corned beef. If your way is so good, why are you searching for corned beef recipes on the internet?! We're here to either make this dish or move along. I have used this recipe every year since I discovered it and it's tasty and I enjoy the sauces.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-03-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Tammy5830"},"reviewBody":"I made this yesterday for my daughter's birthday gathering. My son, who is the family meat master of the family, had nothing but compliments. The family gobbled it all up. My process: I put the brisket in a cast iron dutch oven, fat side down, and covered it with a Guinness, simmered covered 30 min per pound. 30 min before done, added vegetables, Absolutely fantastic!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-03-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MarshaHoward328"},"reviewBody":"Thumbs up from the Howard House! The only difference, I also add onion to mine. Really, really good!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-03-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanTag"},"reviewBody":"I made this Corned Beef and Cabbage recipe for St Patricks Day. It was positively delicious, the best one I ever made. The meat was tender, juicy and full of flavor. ThepThe vegetables were out of this world, faI have a family of picky eaters who are now asking when I will make it again. We enjoyed every bit.\nShirley New Jersey","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-03-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jan623"},"reviewBody":" Oh my goodness, this looks so good, I want to make it this weekend! If you don\u2019t have a spice packet, what spices would you use?<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueSushi"},"reviewBody":"I am making this recipe for a late St. Patrick's Day meal and the house smells wonderful. Based on the reviews and wonderful aromas in my home, I look forward to eating it tonight. What are the measurements for the ingredients that are in the mustard sauce as shown in the video? Am I missing something in my recipe?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-03-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"friendlylilly"},"reviewBody":" I totally agree with Jessica168.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleFish"},"reviewBody":"I am about to try this recipe, but wanted to add my favorite tip. The packet of spices add flavor, but are a nuisance with all of the little peppercorns etc. I pour the spices into a large tea ball and place it in the cooker. I also add a package of dry onion soup mix. The result is a wonderful soup base remaining after the meat and vegetables are taken out. Sometimes I'll add more vegetables and continue cooking for a little bit. Other times, I enjoy it as a soup. What a shame to toss out such a great thing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OlivePlane"},"reviewBody":"Terry, It's a shame you had to ruin the perfect 5-star rating of this wonderful recipe. You cooking your veggies separately does not equal 0 stars.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanQuill"},"reviewBody":"Just like my mom\u2019s recipe, although she always adds an onion halved in the pot with the corned beef, along with about 10 peppercorns, the bay leaves, and a clove or two. Add a decent sized turnip when you add the carrots and potatoes. We don\u2019t like horseradish, so I can\u2019t comment on that sauce, but everything else is delicious and practically cooks itself. Sometimes I turn the potatoes and cabbage into colcannon, but it\u2019s great as is.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-05-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedCloud"},"reviewBody":"Prepared this dish last St. Patrick's Day and it was a big hit! The Corn Beef was literally falling apart and flavorful. I added a few extra herbs in the boil because being Puerto Rican it's kinda a habit. I included red and green bell peppers, parsley, white onion, garlic and additional salt and pepper. I also used beef stock and beer instead of water. My husband usually doesn't eat the Irish food served at the local pub but he ate and ate until there wasn't anything left. He particularly loved the horseradish sauce, I didn't make the mustard because I ran out of time. I've cooked this meal 5 times so far, and plan on making it our regular St. Patrick's Day Dinner!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-05-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedMustache"},"reviewBody":"Excellent. I added 1 can of light beer. I did not make the mustard sauce, only the horseradish sauce. Very good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedTree"},"reviewBody":"I made this recipe for our St Patrick's Day Dinner. This is going to be our Corned Beef recipe from now on","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePalmtree"},"reviewBody":"I could be a contestant on \"World's Worst Cook in America\". My husband laughed when I said I wanted to make corned beef and cabbage, and said to wait for his next day off and HE would make it. While he was at work, I made it. It was so much easier than I thought! I cut myself with the peeler, and put the butter and flour in a pot together to melt, but recovered quickly. It was so good, and my husband was stunned. I recommend this to anyone who is a beginner or an old pro.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveRing"},"reviewBody":"I make it your way but never added brown sugar. Fall is best time because cabbage & potatoes are FRESH.. I use small head of cabbage and leave the core so it stays together and whole skin on Eastern white Potatoes..My family always ate w horseradish and wholegrain mustard spread on top and 1 cup of cooking liquid. My wife's family sprinkled apple cider vinegar on top. The reviewer who wants more flavor may try a combination of The 3 or Red Wine or Rice wine vinegar.. Experiment a bite full at a time . ENJOY","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-05-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeSeahorse"},"reviewBody":"This was my first time making a real corned beef and cabbage stew, and it was deeee-licious! I will use this recipe over and over. Next time I'm going to try the horseraddish sauce with it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-08-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveAnchor"},"reviewBody":"It was absolutely delicious. Will definitely make again. Thank you for the recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-03-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleCupcake"},"reviewBody":"Really really good. I make corned beef and cabbage every year, and this was by far the best St. Patty's Day meal I've ever made. Thanks for sharing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Favorite Corned Beef and Cabbage","description":"Check out this video for how to make Favorite Corned Beef and Cabbage","url":"https:\/\/cdn.jwplayer.com\/videos\/ig50ZQv6-Uot7Fvi8.mp4","duration":"1m47s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/318u0gt2ci27u7g04v547md60yub382n.jpg","advertising":"","jw_id":"ig50ZQv6","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/ig50ZQv6-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/ig50ZQv6\/poster.jpg?width=720","jw_publish_date":"2019-03-09T00:00:00"},"rms_legacy_id":"4153","romance_copy_dek":"Tender meat, hearty vegetables and a spicy horseradish sauce make this one of the best corned beef and cabbage recipes you'll ever make.","enhanced_recipe_title":"Favorite Corned Beef and Cabbage","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 corned beef brisket (about 4 pounds) with spice packet ","IngredientText":"1 corned beef brisket (about 4 pounds) with spice packet "},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons brown sugar","IngredientText":"2 tablespoons brown sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 bay leaves","IngredientText":"2 bay leaves"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3-1\/2 pounds small potatoes (10-15), peeled","IngredientText":"3-1\/2 pounds small potatoes (10-15), peeled"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"8 medium carrots, halved crosswise","IngredientText":"8 medium carrots, halved crosswise"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 medium head cabbage, cut into wedges","IngredientText":"1 medium head cabbage, cut into wedges"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"HORSERADISH SAUCE (OPTIONAL):<\/b>","IngredientText":"HORSERADISH SAUCE (OPTIONAL):<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons butter","IngredientText":"3 tablespoons butter"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons all-purpose flour","IngredientText":"2 tablespoons all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon sugar","IngredientText":"1 tablespoon sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon cider vinegar","IngredientText":"1 tablespoon cider vinegar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup peeled freshly grated horseradish","IngredientText":"1\/4 cup peeled freshly grated horseradish"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"MUSTARD SAUCE (OPTIONAL):","IngredientText":"MUSTARD SAUCE (OPTIONAL):"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sour cream","IngredientText":"1 cup sour cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons Dijon mustard","IngredientText":"2 tablespoons Dijon mustard"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon sugar","IngredientText":"1\/4 teaspoon sugar"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Favorite-Corned-Beef-and-Cabbage_EXPS_FT24_4153_EC_011824_3.jpg","RecipeId":4153,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Favorite Corned Beef and Cabbage Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"33481\"]","RecipeAttachmentFileName":"Favorite-Corned-Beef-and-Cabbage_EXPS_FT24_4153_EC_011824_3.jpg","ContributorId":null,"Firstname":"Evelyn","Lastname":"Kenney","City":"Trenton","StateDescription":"New Jersey","IsCommunityCook":false,"TimeCallout":"Prep: 10 min. Cook: 2-3\/4 hours","MinimumServingQuantity":10,"MaximumServingQuantity":10,"Yield":"10 servings.","DigitalTitle":"Favorite Corned Beef and Cabbage","SubmittedTitle":"Corned Beef and Cabbage","RecipeTypeId":1,"AverageRating":4.86,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_CWFM17_4153_A10_11_5b.jpg","PreparationTimeInMinutes":10,"CookTimeInMinutes":165,"TotalTimeInMinutes":175,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Corned Beef & Cabbage","OriginalSourceProject":"Corned Beef & Cabbage","ContestPlacement":"","Trailer":"What’s the difference between corned beef and pastrami?<\/h2>\n
Ingredients for the Best Corned Beef and Cabbage Recipe<\/h2>\n
\n
Directions<\/h2>\n
Step 1: Cook the corned beef<\/h3>\n
![\"Cooking](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Favorite-Corned-Beef-and-Cabbage_TOHVS24_4153_DF_02_06_FavoriteCornedBeefandCabbage_1.jpg?fit=700%2C1024\")
Taste Recipes<\/span><\/span><\/p>\nStep 2: Add the potatoes and carrots<\/h3>\n
![\"cooking](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Favorite-Corned-Beef-and-Cabbage_TOHVS24_4153_DF_02_06_FavoriteCornedBeefandCabbage_2.jpg?fit=700%2C1024\")
Taste Recipes<\/span><\/span><\/p>\nStep 3: Add the cabbage<\/h3>\n
![\"Favorite](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Favorite-Corned-Beef-and-Cabbage_TOHVS24_4153_DF_02_06_FavoriteCornedBeefandCabbage_3.jpg?fit=700%2C1024\")
Taste Recipes<\/span><\/span><\/p>\nStep 4: Make the horseradish sauce (optional)<\/h3>\n
![\"Favorite](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Favorite-Corned-Beef-and-Cabbage_TOHVS24_4153_DF_02_06_FavoriteCornedBeefandCabbage_5.jpg?fit=700%2C1024\")
Taste Recipes<\/span><\/span><\/p>\nStep 5: Make the mustard sauce (optional)<\/h3>\n
![\"Making](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Favorite-Corned-Beef-and-Cabbage_TOHVS24_4153_DF_02_06_FavoriteCornedBeefandCabbage_4.jpg?fit=700%2C1024\")
Taste Recipes<\/span><\/span><\/p>\n\nStep 6: Slice the corned beef, and serve<\/h3>\n
![\"Slicing](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Favorite-Corned-Beef-and-Cabbage_TOHVS24_4153_DF_02_06_FavoriteCornedBeefandCabbage_6.jpg?fit=700%2C1024\")
Taste Recipes<\/span><\/span><\/p>\n![\"Corned](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Favorite-Corned-Beef-and-Cabbage_FT24_4153_EC_011824_2.jpg?fit=700%2C1024\")
Taste Recipes<\/span><\/span><\/p>\nRecipe Variations<\/h2>\n
\n
How to Store Corned Beef and Cabbage<\/h2>\n
Can you freeze corned beef and cabbage?<\/h2>\n
Corned Beef and Cabbage Tips<\/h2>\n
![\"Served](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Favorite-Corned-Beef-and-Cabbage_FT24_4153_EC_011824_1.jpg?fit=700%2C1024\")
Taste Recipes<\/span><\/span><\/p>\nWhat’s the best cut of corned beef to buy?<\/h3>\n
Should you rinse corned beef before cooking?<\/h3>\n
What else do you serve with the corned beef?<\/h3>\n
Corned Beef and Cabbage Tips<\/h2>\r\n
What\u2019s the best cut of corned beef to buy?<\/h3>\r\nIt depends on your personal preference. There are two cuts of brisket for corned beef: flat cut and point cut. The flat cut is square, has less fat, slices easily and is found in grocery stores more commonly. On the other hand, the point cut is pointed, has more fat and is better for shredding. \r\n\r\nAdditionally, you could purchase an entire brisket, which has the point and flat cut, or a beef round, though it is a much less common cut for corned beef.\r\n\r\n
What else should I serve with the corned beef?<\/h3>\r\nIn addition to the vegetables and sauces, this Dutch oven corned beef goes great with a hearty slice of Irish soda bread<\/a> and a pad of butter. For more festive ideas, check out all of our St. Patrick's Day dinner recipes<\/a>. \r\n\r\n
What\u2019s the best way to cook corned beef and cabbage?<\/h3>\r\nWe love this Dutch oven corned beef, but you can also make the classic dish in a slow cooker with our Easy Corned Beef and Cabbage recipe<\/a>.","Metadescription":"Corned beef and cabbage is one of the most classic St. Patrick's Day recipes. Pair it with some Irish soda bread and a Guinness for a well-rounded meal. ","DigitalHeadnotes":"It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. This is how to make corned beef and cabbage. \u2014Evelyn Kenney, Trenton, New Jersey","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours.","SequenceNo":1},{"Direction":" Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.)","SequenceNo":2},{"Direction":" Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm.","SequenceNo":3},{"Direction":" If desired, for horseradish sauce, strain and reserve 1-1\/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. If desired, whisk mustard sauce ingredients until blended. ","SequenceNo":4},{"Direction":" Cut beef across the grain into slices. Serve with vegetables and sauce.","SequenceNo":5}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Beef Dinner Recipes","ID":94738},{"Name":"Brisket Recipes","ID":97070},{"Name":"Corned Beef","ID":97074},{"Name":"Dinner Recipes","ID":94278}],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Cuisine","ID":0},{"Name":"Irish Dinners","ID":89676},{"Name":"Irish Recipes","ID":89664}],"HealthyEating":[],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"St. Patrick's Day Dinner Recipes","ID":104510},{"Name":"St. Patrick's Day Recipes","ID":104498}],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Beef Main Dishes","ID":100409},{"Name":"Beef Recipes","ID":100413},{"Name":"Cabbage","ID":101993},{"Name":"Corned Beef Recipes","ID":100469}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"Country Woman Dinner Recipes","ID":107325},{"Name":"Country Woman Recipes","ID":107253},{"Name":"View All Country Woman Recipes","ID":107353}],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Corned Beef","ID":306087},{"Name":"Gear","ID":303966},{"Name":"Appliances","ID":304032},{"Name":"Dutch Oven","ID":304007},{"Name":"Stovetop Cookware","ID":304005},{"Name":"Holidays & Events","ID":304368},{"Name":"Events & Gatherings","ID":304515},{"Name":"Holidays","ID":304408},{"Name":"Potluck","ID":304558},{"Name":"St. Patrick's Day","ID":304463},{"Name":"Ingredients","ID":306848},{"Name":"Beef","ID":307308},{"Name":"Briskets","ID":307317},{"Name":"Cabbage","ID":307645},{"Name":"Meat & Poultry","ID":307307},{"Name":"Vegetables","ID":307614},{"Name":"Meal Types","ID":304268},{"Name":"Dinner","ID":304292},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"1 serving: 510 calories, 24g fat (8g saturated fat), 124mg cholesterol, 1497mg sodium, 45g carbohydrate (9g sugars, 6g fiber), 28g protein.","NoOfRatings":49,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Favorite-Corned-Beef-and-Cabbage_EXPS_FT24_4153_EC_011824_3.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Favorite-Corned-Beef-and-Cabbage_EXPS_FT24_4153_EC_011824_3.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"Corned Beef and Cabbage Tips","TipText":"
What\u2019s the best cut of corned beef to buy?<\/h3>It depends on your personal preference. There are two cuts of brisket for corned beef: flat cut and point cut. The flat cut is square, has less fat, slices easily and is found in grocery stores more commonly. On the other hand, the point cut is pointed, has more fat and is better for shredding. Additionally, you could purchase an entire brisket, which has the point and flat cut, or a beef round, though it is a much less common cut for corned beef.
Should you rinse corned beef before cooking?<\/h3>
What\u2019s the best way to cook corned beef and cabbage?<\/h3>We love this Dutch oven corned beef, but you can also make the classic dish in a slow cooker with our easy corned beef and cabbage recipe<\/a>.
What else do you serve with the corned beef?<\/h3>In addition to the vegetables and sauces, this Dutch oven corned beef goes great with a hearty slice of Irish soda bread<\/a> and a pat of butter. For more festive ideas, check out all of our St. Patrick's Day dinner recipes<\/a>.
How do you store leftover corned beef and cabbage?<\/h3>