A Guinness-based gravy is the perfect corned beef sauce for your St. Patrick’s Day celebration — but you’ll want to eat it all year long.
Corned Beef and Cabbage:
One 3-pound uncooked corned beef brisket, rinsed (see Cooks Note)
16 cups (1 gallon) cold water
2 medium carrots, unpeeled and cut into thirds
2 celery stalks, cut into thirds
1 large onion, peeled and quartered
2 teaspoons whole black peppercorns
2 teaspoons mustard seeds
10 whole juniper berries
8 whole allspice berries
1 pound new potatoes, halved
8 wedges of one medium green cabbage, weighing about two pounds.
1/2 cup sour cream
4 tablespoons prepared horseradish
2 teaspoons Dijon mustard
1/4 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper
- In a large 6-quart heavy-bottomed pot or Dutch oven with a lid, combine the corned beef, water, carrots, celery, onion, bay leaves, peppercorns, mustard seeds, juniper, allspice, and cloves. Place over high heat and bring to a boil. Reduce the heat to a slow simmer, cover the pot, and braise for about 3 hours, or until the meat is very tender but not falling apart. A fork should easily pierce through the meat.
- Place the corned beef in a medium bowl, then wrap it up in plastic wrap. Set aside.
- Remove the vegetables and spices from the cooking liquid with a slotted spoon or skimmer, then throw them away. Add the potatoes to the pot and cover. Bring to a boil over medium heat for 10 minutes. Add the cabbage to the pot and cover. Boil for 10 minutes. The potatoes should be tender. The cabbage must be thoroughly cooked, but not mushy or wilted. Transfer the potatoes and cabbage to a serving platter using a slotted spoon.
- Place the corned beef on the serving platter after slicing it into 1/4-inch-thick slices against the grain. 1 cup of the cooking liquid should be poured over the corned beef. Serve warm with the cabbage and potatoes.
- Combine the sour cream, horseradish, Dijon mustard, Worcestershire sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a small bowl to make the horseradish cream. Stir well to combine.
Just be sure to cook the corned beef until it’s tender but not falling apart because every piece is different. For us, it took around 3 hours, but your mileage may vary a little depending on the thickness of your meat.
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Easy Corned Beef and Cabbage (Stovetop or Slow Cooker)
FAQ
What is served with corned beef and cabbage?
Crispy Smashed Baby Potatoes are one of 25 dishes to serve with corned beef and cabbage. Southern Squash Casserole. Roasted Russet Potatoes. Parmesan Roasted Green Beans. Slow Cooker Bacon Mac and Cheese. Slow Cooker Sweet Potatoes With Bacon. Cheddar Cheese Zucchini Bread. Parmesan Roasted Cauliflower.
What pairs well with corned beef?
Asian Cabbage Salad is one of the best sides to serve with corned beef. Potato Gratin. Roasted Red Potatoes. Classic Glazed Carrots. Blanched Green Beans. Soft Dinner Rolls. Sauerkraut. Marinated Artichoke Hearts.
What kind of mustard for corned beef sandwich?
Since cabbage was one of the least expensive vegetables available to Irish immigrants, it was served alongside the corned beef.