Kate's Moist and Tender Corned Beef, Cabbage, and Vegetables
"My family love this recipe. They claim it has ruined corned beef and cabbage pub fare for them for life. Most corned beef recipes call for the cabbage to be cut in quarters or sixths. However, thinly slicing the cabbage allows it completely absorb the delicious corned beef flavors."
photo by Garden Gate Kate
- Ready In:
- 6hrs 30mins
- Ingredients:
- 22
- Serves:
-
8-10
ingredients
- 3 lbs corned beef brisket
- 2 large onions, finely chopped
- 2 stalks celery hearts, sliced in 1/4 inch slices
- 3 garlic cloves, minced
- water, to cover (add more as needed)
- 1 bay leaf
- salt and pepper, to taste
- 6 medium carrots, cut into 2-inch pieces
- 3 medium potatoes, peeled and quartered
- 1 medium head of cabbage, sliced in 1/4 inch slices
- 2 medium turnips, quartered
- 1 teaspoon Worcestershire sauce
- 2 tablespoons parsley, finely chopped
-
Parsley Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons onions, finely sliced
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 3⁄4 cup low sodium beef broth or 3/4 cup corned beef broth
- 3⁄4 cup low-fat sour cream
- 1 -2 tablespoon cream-style prepared horseradish (or to taste)
- 2 tablespoons fresh parsley, finely chopped
- salt, to taste
directions
- To a large soup pot, place corned beef brisket and all the spices and juices that came in its bag. Add onions, celery, garlic, water to cover, bay leaf, salt and pepper. Bring to a boil, cover, and simmer for 3 hours.
- Add carrots. Bring to a boil and simmer for 1 hour.
- Add potatoes. Bring to a boil and simmer for 1 hour.
- Add cabbage and turnips. Bring to a boil and simmer for 40 minutes. Add Worcestershire sauce and parsley, and simmer for 20 minutes. Turn off burner.
- Remove corned beef brisket from pot. Let corn beef brisket rest for 10 minutes and then slice in 1/3 to 1/2 inch slices across the grain. Return corn beef to pot.
- Parsley Sauce: Sauté onion in butter until lightly golden on medium heat. Add garlic and sauté for 2 minutes more. Stir in flour and cook, stirring constantly, until lightly golden. Whisk in broth. Bring to a boil, and simmer for 10 minutes, stirring often.
- In a small bowl, combine sour cream, horseradish, parsley, and salt. Stir sour cream mixture into hot pan. Cook until heated through, but do not boil.
- To serve, transfer the tender corned beef, cabbage, and vegetables to a large platter or to individual plates. Pour the Parsley Sauce into a gravy bowl. Each person can use as much Parsley Sauce on top of the corned beef as they prefer.
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Reviews
-
Try this recipe if you want an all-day date with your corned beef prior to dinner, need a quart plus of gravy and prefer plain steamed cabbage. The gravy was okay, but I would not go out of my way to make it; I ended up pouring 5 cups of gravy down the drain. The broth would have been put to better use left in the pot so that the cabbage would be full of that luscious corned beef broth flavor. The corned beef, carrots, potatoes and turnips were perfect (I delayed the potatoes 1/2 hour, but realized they needed to go in by then before almost all the unevaporated broth was removed for the gravy). I try various corned beef recipes, but the pressure cooker makes a much better corned beef in 1/3 the time, so I guess I just wasn't in the mood for an all-day date, and I wasn't the target audience for the gravy and steamed cabbage. Made for Best of 2013 based on the recommendation of NorthwestGal. -
This was super delicious! I left out the turnips (only because I didn't have any on hand) but otherwise stuck to the recipe as written. My potatoes were just a tad mushy, so I think next time I will add them to the pot about an hour later. Other than that, it was a wonderful and filling meal. Thank you for sharing your recipe, Garden Gate Kate. Made for the Spring 2013 Pick-A-Chef event.
RECIPE SUBMITTED BY
Garden Gate Kate
United States
<p>My grandfather did not speak or read a word of English when he moved to America from China at eleven years old. With a lot of hard work, he proudly became an US citizen and began his own Cantonese restaurant in Kingston, NY, from the ground up. He is not a trained chef but has a natural gift for combining unexpected flavors and ingredients into the most delicious dishes. Although the food on the menu is the absolute best Chinese food in the country, the really out-of-this-world dishes are the ones that he serves his family in the back of the restaurant. He doesn't read cookbooks or write down any of his recipes; all his creations are original. Growing up, I spent every summer with him eating these foods. Every morning, we would pick fresh vegetables from his garden that he would use to make the noon and evening meals with. He stuffed garden zucchini the size of my arm (of course, my arm was smaller then) with fresh lobster and shrimp. This is just one example of a simple summertime lunch for him. Without a doubt, his cooking is the greatest influence on my tastes in foods and my own recipes.</p>
