Updated on December 25th, 2023
Suppose you will make two really easy dishes and serve them together. This corned beef and cabbage dish is the ideal one for you. Moreover, it is simple and quite straightforward to prepare.
Suppose you want to produce this beautiful dish beyond the standard dinner. Corned beef is roasted with simple ingredients and coupled with sauteed cabbage.
I also added some extra tips to help you cook the cabbages and corned beef to your sweet taste.
Cabbage Nutrition Facts
Tips on How to Cook Cabbage for Corned Beef
I have highlighted some good tips and guides to help you when cooking cabbages for corned beef.
Types of Corned Beef Cuts – There are two brisket cuts: flat cut and point cut. The flat cut is square, has less fat, slices easily, and is more typically found in supermarkets. On the other hand, the pointcut is pointed, has more fat, and is better for shredding.
Get Rid of The Salt – Corned beef is cured in a salt combination, so expect it to be extremely salty in most cases. Before proceeding with the baked version, I suggest you bring the corned beef to a boil in plain water and discard the water. You can remove more salt by repeating the process.
The Ideal Time To Add The Cabbages – Cabbage might negatively influence reputation due to its slimy texture and mild odor. However, these things only happen if you boil the cabbage with the beef for the entire cooking period. By adding the cabbage only 5 minutes before serving, you can preserve the cabbage’s brilliant flavor as well as some of its crisp texture.
Rest and Slice – Let the corned beef rest for about 10-15 minutes before slicing; this will allow you to avoid losing the fluids that protect it from drying out. When slicing, keep in mind the direction the meat fibers run – this is the grain. Always cut meat against the grain for a softer, less chewy result.
Baked Corned Beef
- Remove the corned beef from the package, then toss out the spice packet. You will see a layer of fat on one side of the roast and prominent lines indicating the grain of the beef on the other.
- Preheat the oven to 350 degrees Fahrenheit. Then place the corned beef – fat side up – on a large sheet of heavy-duty, wide aluminum foil.
- Wrap the corned beef in foil in such a way that there is some space between the corned beef and the foil on top, and a container to catch the juices is created.
- You can go ahead to place the cloves evenly distributed across the top of the corned beef piece.
- Then apply the spicy, sweet honey mustard to the top. You can also sprinkle some brown sugar on top.
- Bake the foil-wrapped corned beef for 2 hours at 350°F in a shallow roasting pan.
- Open up the foil wrapping around the corned beef, put a little more honey mustard on top, and broil for 2-3 minutes until the top is bubbling and lightly browned.
- You can then place it on a cutting board but rest for about 5 – 10 minutes. Make sure you remove the cloves and throw them away.
- Raise the corned beef to see which way the meat’s grain is running. Then cut the meat into ½ inch thick slices on a diagonal across the grain.
- You can serve and enjoy your dish right away.
Sautéed Cabbage
- Get a large wide pot or sauté pan. You can go ahead to heat two tablespoons of olive oil; make sure it is enough to coat the pan well.
- Set it on medium-high to high heat to sauté the onions and garlic. Then add the chopped onions and simmer for a few minutes before adding the garlic.
- Get the cabbages. Use about ⅓ of the sliced cabbage, add it to the pan. Season with a pinch of salt and toss the onions to coat with oil.
- Spread the cabbage evenly across the pan’s bottom and leave it alone until it begins to brown. Keep the burner hot enough for the cabbage to brown but not so hot that it burns.
- When the bottom of the cabbage has browned well, please pick it up and flip it with a metal spatula, scraping the browned parts.
- You can proceed to add another third of the cabbage to the pan after the first third has browned on a couple of flips.
- Mix thoroughly, then lay the cabbage out and repeat. To keep the cabbage from adhering to the pan too much, add a little butter to the pan.
- Repeat the process with the remaining third of the cabbage once this batch has cooked down and browned.
- You can now add it with the corned beef and serve. You can serve it with boiled potatoes.
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Cooking Time to Cook Cabbage for Corned Beef
Cooking time for fork-tender corned beef should be between 45-50 minutes per pound. If your corned beef weighs more or less than 3 pounds, you can make the necessary adjustments.
Preparation Time
Cook Time
Total Time
10 minutes
2 hours, 45 minutes
2 hours, 55 minutes
PrintCorned Beef and Cabbage Recipe (10 Servings)
Ingredients
- One corned beef brisket (4 pounds)
- Two tablespoons of brown sugar
- Two bay leaves
- 10–15 small potatoes (3–½ pounds)
- Eight medium carrots
- One medium head cabbage (cut into wedges)
Horseradish sauce
- Three tablespoons of butter
- Two tablespoons of flour (all-purpose)
- One tablespoon of sugar
- One tablespoon of cider vinegar
- ¼ cup of horseradish
Instructions
- Get a large oven or stockpot. Combine the brisket, spice package contents, brown sugar, and bay leaves; cover with water, then place it in.
- Proceed to bring the content to a boil. Then reduce the heat to low and let it simmer for 2 hours, covered.
- You can now return to a boil with the potatoes and carrots. Reduce the heat to a low again and cook, covered, for 30-40 minutes until beef and veggies are cooked.
- Return the saucepan to a boil with the cabbage. You can remove potatoes and carrots before adding cabbage if the pot is full. (You can reheat before serving)
- Reduce heat to low; cover and cook for 15 minutes until cabbage is soft. Remove the veggies and corned beef and set them aside, keeping them warm.
- Strain and set aside 1½ cups of the cooking liquids for horseradish sauce. Skim fat from saved juices, remove and discard any residual juices.
- Melt the butter in a small saucepan – over medium heat. Go on to whisk in flour until it appears smooth.
- Get 1 cup of the reserved juices, then whisk it in gradually.
- Bring to a boil – frequently stirring – with the sugar, vinegar, and horseradish. Then cook it until the sauce has thickened – make sure you keep stirring through it.
- You can add little extra cooking juice if you want. Then season to taste with more sugar, vinegar, or horseradish sauce.
- Get a sharp knife and cut the steak into slices across the grain.
- You can serve this dish with a side of vegetables and a dipping sauce.
You can watch this video recipe to know how to cook cabbage for corned beef.
