Ina Garten Corned Beef and Cabbage is made with corned beef brisket, red potatoes, carrots, cabbage, and a spice packet. This traditional Corned Beef and Cabbage recipe creates a hearty dinner that takes about 3 hours to prepare and can serve up to 6 people.
? Why You’ll Love This Corned Beef and Cabbage Recipe:
- Flavorful Broth: The spice packet and long-simmering time create a rich, flavorful broth that enhances the taste of the meat and vegetables.
- Tender Meat: Cooking the corned beef slowly makes it incredibly tender and juicy, perfect for a comforting meal.
- Simple Preparation: The recipe is straightforward with easy-to-follow steps, making it accessible even for beginners.
- Nutritious Meal: Packed with vegetables like potatoes, carrots, and cabbage, this dish is both healthy and satisfying.
- Versatile Serving: The dish can be served hot or warm, making it a flexible option for different meal times or occasions.
? Ina Garten Corned Beef and Cabbage Ingredients
- 1 (3-pound) corned beef brisket with spice packet
- 10 small red potatoes (about 2 pounds)
- 5 medium carrots
- 1 large head of cabbage, about 2 pounds
? How To Make Ina Garten Corned Beef and Cabbage
- Preheat the Oven: Set your oven to 400°F. This will be used later for serving purposes only.
- Prepare the Corned Beef: Place the corned beef in a Dutch oven. Add enough water to cover the meat by about 1 inch. Add the spice packet. Cover the pot and bring the water to a boil over high heat.
- Cook the Corned Beef: Once the water is boiling, reduce the heat to maintain a low simmer. Cover the pot and let the corned beef cook for about 2 hours, or until it is almost fork-tender. Skim off any foam that forms during the first few minutes of boiling.
- Prepare the Vegetables: While the corned beef cooks, prepare the vegetables. Wash and halve 10 small red potatoes. Peel 5 medium carrots and slice them into thirds, each piece about 1 inch long. Cut 1 large head of cabbage into 8 wedges.
- Add the Vegetables: After the corned beef has simmered for 2 hours, add the carrots and potatoes to the Dutch oven. Continue cooking, covered, for about 15 minutes, or until the vegetables are tender. Add the cabbage wedges and cook for another 15-20 minutes, until the cabbage is tender.
- Serve: Remove the corned beef from the Dutch oven and let it rest for 15 minutes. Keep the vegetables and broth warm. Slice the corned beef against the grain and serve with the vegetables. Ladle some broth over the meat and vegetables or serve it on the side. Optionally, garnish with chopped parsley for an enhanced flavor and presentation.
? Recipe Tips
- Use Fresh Ingredients: Ensure your vegetables are fresh to get the best flavor and texture in your dish.
- Skim Foam: Skim off any foam that forms on the surface of the boiling water to keep the broth clear and clean.
- Cut Evenly: Cut the vegetables evenly to ensure they cook at the same rate, resulting in perfect tenderness for all.
- Rest the Meat: Let the corned beef rest for 15 minutes after cooking to keep it juicy and make slicing easier.
- Slice Against the Grain: Always slice the corned beef against the grain to make it more tender and easier to chew.
? What To Serve With Corned Beef and Cabbage?
Corned Beef and Cabbage pairs well with boiled potatoes, carrots, peas, or Irish soda bread. It can also be served alongside mustard, pickles, coleslaw, or horseradish sauce for a full and tasty meal.
? How To Store Leftovers Corned Beef and Cabbage?
- Refrigerate: Store the corned beef and cabbage in an airtight container in the refrigerator for up to 3 days.
- Freeze: Place the corned beef and cabbage in a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator before reheating.
? How To Reheat Leftovers Corned Beef and Cabbage?
- In The Oven: Preheat the oven to 350°F. Place the corned beef and cabbage in a covered dish and heat for 20-25 minutes, or until warm.
- In The Microwave: Place the corned beef and cabbage in a microwave-safe dish and cover. Heat on high for 2-3 minutes, or until hot.
- On the Stove: Place the corned beef and cabbage in a pot with a bit of broth or water. Cover and heat over medium until warmed through.
FAQs
What Should I Do If My Corned Beef Is Too Salty?
If your corned beef turns out too salty, you can soak it in water for a few hours before cooking, changing the water once or twice.
Why Is My Corned Beef Tough?
If your corned beef is tough, it likely hasn’t cooked long enough. Continue simmering until it reaches fork-tenderness.
Why Did My Corned Beef Fall Apart?
Overcooking can cause corned beef to fall apart. Ensure you simmer it gently and check for doneness periodically.
Why Did My Cabbage Turn Mushy?
Overcooking can make cabbage mushy. Add it during the last 15-20 minutes of cooking and check for doneness to keep it tender yet firm.
Ina Garten Corned Beef and Cabbage Nutrition Facts
- Calories 168
- Total Fat 7.6g
- Saturated Fat 2.5g
- Trans Fat 0g
- Cholesterol 38mg
- Sodium 406mg
- Potassium 501.5mg
- Total Carbohydrates 16g
- Dietary Fiber 2.7g
- Sugars 3.1g
- Protein 9.2g
Try More Ina Garten Recipes:
- Ina Garten Beef Vegetable Soup
- Ina Garten Beef Rib Roast
- Barefoot Contessa Beef Braciole
- Ina Garten Beef Chili Recipe
Ina Garten Corned Beef and Cabbage
Description
Ina Garten Corned Beef and Cabbage is made with corned beef brisket, red potatoes, carrots, cabbage, and a spice packet. This traditional Corned Beef and Cabbage recipe creates a hearty dinner that takes about 3 hours to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the Oven: Set your oven to 400°F. This will be used later for serving purposes only.
- Prepare the Corned Beef: Place the corned beef in a Dutch oven. Add enough water to cover the meat by about 1 inch. Add the spice packet. Cover the pot and bring the water to a boil over high heat.
- Cook the Corned Beef: Once the water is boiling, reduce the heat to maintain a low simmer. Cover the pot and let the corned beef cook for about 2 hours, or until it is almost fork-tender. Skim off any foam that forms during the first few minutes of boiling.
- Prepare the Vegetables: While the corned beef cooks, prepare the vegetables. Wash and halve 10 small red potatoes. Peel 5 medium carrots and slice them into thirds, each piece about 1 inch long. Cut 1 large head of cabbage into 8 wedges.
- Add the Vegetables: After the corned beef has simmered for 2 hours, add the carrots and potatoes to the Dutch oven. Continue cooking, covered, for about 15 minutes, or until the vegetables are tender. Add the cabbage wedges and cook for another 15-20 minutes, until the cabbage is tender.
- Serve: Remove the corned beef from the Dutch oven and let it rest for 15 minutes. Keep the vegetables and broth warm. Slice the corned beef against the grain and serve with the vegetables. Ladle some broth over the meat and vegetables or serve it on the side. Optionally, garnish with chopped parsley for an enhanced flavor and presentation.
Notes
- Use Fresh Ingredients: Ensure your vegetables are fresh to get the best flavor and texture in your dish.
- Skim Foam: Skim off any foam that forms on the surface of the boiling water to keep the broth clear and clean.
- Cut Evenly: Cut the vegetables evenly to ensure they cook at the same rate, resulting in perfect tenderness for all.
- Rest the Meat: Let the corned beef rest for 15 minutes after cooking to keep it juicy and make slicing easier.
- Slice Against the Grain: Always slice the corned beef against the grain to make it more tender and easier to chew.
Ina Garten Corned Beef and Cabbage, Barefoot Contessa Corned Beef And Cabbage