Best Corned Beef and Cabbage Recipe
Restored from the Empower Network archive (2011–2017), lightly edited to meet our current advertising standards. Views are the original author’s.
On St. Patrick’s Day the traditional meal is corned beef, cabbage and potatoes, and this is the healthiest and best corned beef and cabbage recipe ever.
Of course, to make the best corned beef and cabbage recipe takes a bit of preparation, but it’s worth the effort. The major difference here is that you are “corning” the brisket yourself. The recipe is from the cooking show Mad Hungry TV. Brisket needs to marinate with the spices for a few hours and cook for at least 3 – 3 ½ hours, so plan accordingly. The great thing about this meal is that you can do it all ahead of time and enjoy the rest of your day!
The Best Corned Beef and Cabbage Recipe
4-5 lb beef brisket
4 cloves garlic
1 T sugar
2 T salt
1 ½ T black pepper
2 t cinnamon
2 t coriander
2 t ground ginger
½ t nutmeg
½ t cloves
3 bay leaves, crushed
1 T Dijon mustard
3 T Cider vinegar
3 beets, peeled and cut in 6ths
1 medium onion, thinly sliced
Braising liquid
1 C orange juice
1 ¼ C beer (beef or chicken stock
may be substituted.)
Put all these seasonings in a blender and pulse into a paste. Spread the paste on each side of the brisket, cover with foil and refrigerate for several hours.
Remove from the refrigerator, place beets and onions on top of brisket. Pour braising liquid over brisket, reserving ¾ cup for the cabbage dish.
Cover with foil and cook @ 350 degrees for 3 hours.
At the end of 2 hours cooking the brisket, place this cabbage dish in the oven for the last hour.
To serve the brisket, push the beets and onions into the liquid, remove the meat and slice enough meat to serve for that meal. Reserve whatever possible for Reubens the next day. Put it back into the baking dish for a few minutes to soak up the braising liquid. This will color the meat reddish from the beets.
Place the slices of meat, beets and onions on a serving platter. Surround them with cabbage and carrots for a colorful presentation.
Cabbage and Carrots Dish
1 large head of green cabbage
2 large carrots
Cut cabbage into large wedges (consider they will bake for 1 hour)
Peel carrots and slice in large pieces
Place cabbage wedges in a baking dish next to each other. Add carrots between wedges and cover vegetables with ¾ cup reserved braising liquid. Bake for 1 hour at 350 degrees in oven with the brisket.
Variation: Add new red potatoes with the cabbage and carrots to bake.
Use the leftovers to make Reuben sandwiches. Simply slice the cabbage thin, place the meat, cabbage, and swiss cheese on rye bread. Toast in a skillet to melt the cheese and brown the bread. Enjoy!
If you wish to cut the cost of the meal, you could use the packaged corned brisket, eliminating the spices in this recipe. Add the beets and onions, however. Simply make the required amount of braising liquid for the cabbage (1/2 cup orange juice and 2/3 cup beer).
For dessert, serve lime sherbet or green peppermint and chocolate ice cream.
Enjoy this best corned beef and cabbage recipe with a nice beer or beverage of your choice.
On this special day may you be blessed by St. Patrick!
Bobbi Miller
Entrepreneur
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