This nontraditional Irish Braised Corned Beef and Cabbage starts with an uncured brisket flat instead of the already seasoned corned beef. Taking brisket flat, seasoning it and slow cooking with the traditional vegetables makes for an out of the ordinary St. Patrick’s Day meal!
Irish Braised Corned Beef and Cabbage
My petite, 100% Irish mother-in-law made corned beef and cabbage every St. Patrick’s Day. Of course, the picky hubby was the only one in his family who wasn’t a fan. Imagine that! I’m pretty sure he ate a peanut butter sandwich when I made my one and only corned beef for dinner many moons ago. I was delighted when Certified Angus Beef shared their recipe for Irish Braised Corned Beef Brisket using a plain brisket cooked with traditional corned beef vegetables and seasonings. My hopes were that this corned beef would not be snubbed!
I was skeptical after my first bite, but then I drizzled some of the “au jus” over the brisket slices. Wow. The vegetables soaked up the juices, too, and were incredibly flavorful. As a dutiful wife, I mentioned that there was a sauce for the meat. “I have ketchup,” was his reply. Can’t say that I was shocked. But I convinced him to give it a try and he loved his braised corned beef. I can’t say it tasted anything like the cured version, but it was certainly a wonderful mid-March meal. I still have a hankering for good ol’ fashioned corned beef. Maybe next year!
- 1 (3½ to 4-pound) Certified Angus Beef ® corned beef brisket flat (locally found at Market District or Meijer stores)
- 2 teaspoons ground coriander
- 1 teaspoon caraway seeds
- 1 teaspoon coarse ground black pepper
- 1 teaspoon dried thyme leaves
- ¼ teaspoon ground cloves
- 2 teaspoons kosher salt
- 2 tablespoons olive oil
- 1 pound carrots, peeled and cut in 1-inch chunks
- 2 onions, sliced
- 6 peeled garlic cloves, cut in half lengthwise
- ½ head cabbage (I used a 2 pound cabbage), cut in 8 wedges
- 4 bay leaves
- 1½ cups beef stock
- 1½ pounds small round potatoes (my addition)
- 1-2 tablespoons butter
- 2 tablespoons coarsely chopped fresh parsley,optional)
- Remove corned beef from package, rinse and pat dry; cut into two equal pieces.
- Preheat oven to 325°.
- In a small mixing bowl, combine coriander, caraway, black pepper, thyme, cloves and salt; set aside.
- Heat oil in a large skillet over medium-high heat. Sear brisket until browned, about 3 minutes per side.
- Place brisket in a large roasting pan or Dutch oven. Evenly coat all sides of brisket with spice blend. Spread carrots, onions, garlic, cabbage and bay leaves evenly around and on top, add stock and cover tightly with foil or lid. Place in oven and braise 2 hours or until tender.
- Boil potatoes in salted water until tender. Toss with butter and garnish with parsley.
- Slice thinly against the grain and serve with vegetables and broth, garnished with parsley.
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