Irish Braised Corned Beef and Cabbage
Braised Corned Beef and Cabbage starts with an uncured brisket flat instead of the already seasoned corned beef. Taking brisket, seasoning it and slow cooking with the traditional vegetables makes for an out-of-the-ordinary St. Patrick’s Day Irish corned beef and cabbage recipe!
Why You’ll Love this Braised Corned Beef
- For those who don’t like the flavor or texture of regular corned beef, this recipe uses a plain brisket.
- You’ll still have all the delicious vegetables and seasonings making it perfect for St. Patrick’s Day.
- It’s tasty, comfort food that you can make any time of year, not just in March.
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. My hopes were that this corned beef would not be snubbed!
Frequently Asked Questions
What is Corned Beef?
Usually made of beef brisket or round, it’s cured in a seasoned brine. The word “corn” comes from the British who use the term for small particles, like the salt used in the brine.
Most corned beef is a rosy red color and is typically served with braised cabbage.
Is Corned Beef Healthy?
The newer style of corned beef has much less sodium than what you’d find decades ago. It’s high in protein, iron, and B12. But it’s also processed red meat that may increase chances of cancer heart disease if eaten frequently.
What to Serve with Corned Beef?
Braised Brisket Recipe for St. Patrick’s Day
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 and cabbage. Maybe next year!
More Delicious St. Patrick’s Day Recipes:
- Traditional Corned Beef and Cabbage from House of Nash Eats
- Pressure Cooker (Instant Pot) Corned Beef and Cabbage from Pressure Cooking Today
- Instant Pot Corned Beef and Reuben Sandwich from Your Home Based Mom
- Colcannon from Amanda’s Cookin’
- Sauteed Cabbage plus more St. Patrick’s Day recipes’
- Smoked Salmon Reuben Sandwich
- Corned Beef Sliders
- Plus More of the Best Holiday Recipes
- 4 pounds 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
- 1/4 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
- 1/2 head cabbage (I used a 2-pound cabbage), cut in 8 wedges
- 4 bay leaves
- 1 1/2 cups beef stock
- 1 1/2 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.
Amount Per Serving: Calories: 1135Total Fat: 65gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 331mgSodium: 1066mgCarbohydrates: 42gFiber: 8gSugar: 9gProtein: 94g
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