Corned Beef and Cabbage Recipe courtesy Tyler Florence
For the brine:
- 1 cup kosher salt
- 1 cup brown sugar
- 1 1/2 tablespoons whole coriander
- 1 1/2 tablespoons whole mustard seeds
- 1 1/2 tablespoons whole black peppercorns
- 1 1/2 tablespoons whole allspice
- 4 sprigs fresh marjoram
- 4 sprigs fresh thyme leaves
- 2 bay leaves
- 1 (2 1/2 to 3 pound) brisket
- 3 tablespoons extra-virgin olive oil
- 1 onion, halved
- 6 carrots, coarsely chopped
- 1 head celery including leaves, coarsely chopped
- 1 head garlic, halved
- 3 sprigs fresh marjoram
- 2 bay leaves
- 1 small cabbage cut into 6 to 8 wedges
- Herbed Root Vegetables, recipe follows
Combine all the brine ingredients, except the brisket, in a large non-reactive bowl. Add the brisket (you may have to cut it into 2 pieces) and rub the spice mix into the meat. Pour cold water over until the meat is covered. Weight the brisket down with a small plate so that it is completely submerged; cover and refrigerate. The meat can be brined overnight or as long as 10 days. The longer the brining the more pickled the meat.
Heat the oven to 300 degrees F.
Heat a large pot or Dutch oven over medium-high heat and add the olive oil. Add the onion, carrots, celery, garlic, marjoram, and bay leaves and cook until starting to soften, about 10 minutes. Remove the meat from the brine and rinse it well. Set the meat on top of the vegetables and add water to just cover the meat. Bring to a boil skimming any foam that surfaces. Reduce the heat to a simmer, place the lid on the pot, and cook for 15 minutes. Add the cabbage pieces, cover, and put it into the oven; cook for 3 hours.
Remove the meat, cover it with foil, and let it rest for 20 minutes. Cut the fat off the corned beef, slice the meat against the grain, and serve it in shallow bowls with the cabbage wedges, some cooking liquid, and the Herbed Root Vegetables.
Herbed Root Vegetables:
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 pound new potatoes, scrubbed
1 pound baby carrots, trimmed and scrubbed
1 pound baby turnips, trimmed and scrubbed
1 pound baby parsnips, trimmed and scrubbed
Kosher salt and freshly ground black pepper
1/2 pound unsalted butter, softened
1/2 cup mixed chopped fresh herbs like thyme, mint, chives, parsley, or chervil
Kosher salt and freshly ground black pepper
Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.
Yield: 6 to 8 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Ease of preparation: easy
Never buying packaged again!!
I have made this for four years in a row and love, love, love it. I brine it for full week and it is just the best thing in the world! Even my mom who normally doesn’t like this stuff loved it. Make a huge one so you can have hash for breakfast, sooooooo yummy!!
Plan ahead for it….& it is worth it…
I can’t imagine anyone not loving this….I kept it in the brine, in the fridge for 4 days….cooked it 5 hours at 300, sat in oven after I turned it off for 1 hr…then out for another hour. It was superb.
Best Corned Beef ever
Although I didn’t brine it and cook it with the veges, I did cook it using the methods described in the oven. Awesome!
Best I’ve had
I made this recipe exactly as written after watching Tyler demonstrate it. This was the very best corned beef I have ever tasted. I used a kosher brisket which, along with purchasing all the spices, made it very expensive. Still it was worth it!!
I never knew exactly how to make this but after watching this show I produce a melt in your mouth dish with 2 days (allowed time for brining) I highly recommend this recipe…very simple and the oven does most of the work.
Everyone Loves an Irish Girl with a Brisket
I’m so tired of these chain restaurants that use Irish names but fall WAY short of the traditional Irish American dish…surprisingly some places are covered in shamrocks and don’t have anything Irish on the menu. From now on I will stay home on St. Patty’s Day and make this ULTIMATE corned beef. My family loved the tastes of the new and different herbs that they’ve never had. Everyone will love you for making it! Excellent
Best corned beef EVER!
This is great, well worth the time it takes to make it. I’ve made it twice already. I did add a few smashed juniper berries to the brine. The Herbed Root Vegetables are perfect with the meat. Make some soda bread and you’re all set!
I got so many compliments!!
This is the third time I have made this recipe and the longest I let it brine….8 days…It was so awesome! The only think I did different was after taking out the corned beef and cabbage, I cooked the potatoes and carrots on the stove in the broth…YUMM-O! Keep it up Tyler,you are the best!
Best Corned Beef and Cabbage
I have spent quite some time trying other recipes from other chefs. The ingredients differ so much. Even though the preparation for this recipe is long – IT’S WORTH IT!! The taste is fantastic and I had no difficulty in preparing it.
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well worth the money
we let the meat sit for 10 days and thought it was just a bit too salty, next time we will cook after 7 days. VERY good, especially with the vegetables. my 3 year old asked for seconds, that is unusual in our house!
delicous beyond belief
Melt in your mouth good. And the veggies with it are delectable
Corn Beef & Cabbage
Delicious recipe. Far cry from ordinary recipes.
Easy and simple to prepare. Great meal, very delicious.
This is by far the best corned beef I have ever had. Try it, it’s fantastic!
This is a very easy recipe. Very little prep time, and a great result.
pain for not much gain
I really hate to say this but, this sucked. Corned beef and cabbage is supposed to be an inexpensive dish and this certainly wasn’t. It was time consuming and the ingredients were a bit of a task to come by. However, I wouldn’t have had a problem with the price had the results been better. To me, I would have much rather made a pot roast, it tasted somewhat similar and the pot roast is MUCH easier. Corned beef and cabbage is one of my favorite dishes but this left a bad taste in my mouth. Sorry, Tyler.
Cost of Corned Beef
I was always a little taken aback by the cost of corned beef briskets in the supermarket, but I love Corned Beef and Cabbage. I was the typical, “Let’s go to for Saint Patty’s Day and get some Guinness and All-You-Can-Eat-Corned-Beef-and-Cabbage” kind of guy. Well, I have a family now and cook at home more than I get wasted at the pub, so something had to give. I noticed that beef briskets without the seasoning were a heck of a lot cheaper, so I figured, surely someone has a recipe for the brine. I have always liked how Tyler goes the extra step to ensure an authentic meal, and although I can’t vouch for the original, I can most certainly say that this recipe is out-freakin-standing!!
this was horrible!
Simple to make….even more easy to please entire family with great tasting dinner!!! thanks Tyler. P.S. Only regret I did’nt have any leftover for hash!!!