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Course: Mains
Keyword: Beef, Corned Beef and Cabbage, Gluten-Free, Meat, Spring, St. Patrick's Day

Corned Beef and Cabbage

Corned beef and cabbage recipe in a white bowl.
ACTIVE TIME: 30 minutes
TOTAL TIME: 10 days 4 hours
Yield: 8 servings
Feasting on corned beef and cabbage on St. Patrick's Day is really more an American than an Irish tradition because most Irishmen never even saw what we think of as corned beef until they arrived in one of the metropolises of the northeastern United States.
Most Irishmen would likely have preferred a traditional "bacon joint." When they couldn't find it in the States, they turned to their new Jewish neighbors, who were enjoying pickled beef brisket, which was accessible and affordable...and kosher.
And so, once again, what was once thought to be a traditional, indigenous dish actually hails from New York City.
This recipe first appeared in Season 10 of Good Eats.
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Corned Beef

  • 1 quarts water
  • 1 cup kosher salt
  • 4 tablespoons pink salt
  • 1/2 cup brown sugar
  • 1 cinnamon stick, broken into several pieces
  • 1 teaspoon mustard seeds
  • 1 teaspoon whole black peppercorns
  • 8 whole cloves
  • 8 whole allspice berries
  • 12 whole juniper berries
  • 2 bay leaves, crumbled
  • 1/2 teaspoon ground ginger
  • 3 pounds ice
  • 1 (4- to 5-pound) beef brisket, trimmed

Corned Beef and Cabbage

  • 2 to 2 1/2 pounds uncooked Corned Beef Brisket (brisket should be prepared through the brining state, but not cooked)
  • 1 tablespoon coarsely ground black pepper
  • 1 teaspoon ground allspice
  • 2 bay leaves
  • 2 teaspoons kosher salt
  • 4 small carrots, diced
  • 2 small onions, diced
  • 3 medium russet potatoes, peeled and chopped
  • 2 stalks celery, diced
  • 1 (2-pound) head cabbage, chopped
Corned beef and cabbage recipe in a white bowl.
ACTIVE TIME: 30 minutes
TOTAL TIME: 10 days 4 hours
Yield: 8 servings


  • Make the corned beef: Place the water into a large (6- to 8-quart) stockpot along with both salts, sugar, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45ºF.
  • Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover, and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine. After 10 days, remove the beef from the brine and rinse well under cool water.
  • Make the corned beef and cabbage: Combine the corned beef, pepper, allspice, bay leaves, and salt in an 8-quart pot along with 3 quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook at a low simmer for 2 1/2 hours.
  • After 2 1/2 hours, add the carrots, onions, potatoes, and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook until the potatoes and cabbage are tender, an additional 15 to 20 minutes. Remove the bay leaves and serve immediately.
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