Around the beginning of March, I start thinking about Corned Beef and Cabbage also known as “New England Boiled Dinner”. I never got very excited about this meal, it was just sort of blah to me. In years past the price of Corned Beef would drop below $2.00 a pound but this last year it didn’t drop, in fact I paid over $5.00 a pound. At this price I couldn’t see dropping beef in my Dutch oven or slow cooker, covering it with water and boiling or simmering for hours. somewhere along the way I would add potatoes and carrots, then add cabbage wedges the last half hour. The end result is a meal where everything tastes pretty much the same, waterlogged and, well, blah.
As I often do, I pulled out 4-5 cookbooks and looked at other options. I also scanned the internet for ideas. Then I put everything away and did my own thing. My Corned Beef and Cabbage Dinner turned out so much better I will never boil another Corned Beef. I hope you enjoy this recipe as well.
BRAISED CORNED BEEF AND CABBAGE DINNER
1 Corned Beef Brisket (about 3 pounds, with seasoning packet)
4 cups beef broth
6-8 whole peppercorns
1 Tbsp chopped garlic
½ – 1 tsp red pepper flakes (optional)
2 Tbsp Dijon mustard (not bright yellow mustard)
2 Tbsp packed brown sugar (dark brown works well too)
1 large onion, peeled and cut into 8 wedges (or 2 med. Quartered)
½ pound baby carrots (more if you like)
4 medium size red potatoes cut in quarters
1 head green cabbage cut into wedges
Instructions:
- Preheat oven to 350 degrees. Stir broth, the seasoning packet, peppercorns, garlic, and pepper flakes together in a roasting pan. (no rack) Place the corned beef in the pan, fat side up. If the beef is totally submerged, remove some of the seasoned broth and reserve. Spread the Dijon mustard on the beef then sprinkle with the brown sugar. Cover the pan.
- Bake for 2 ½ hours. Remove from oven and arrange the carrots, potatoes, onion, and cabbage around the beef in the pan. If some of the broth had been reserved, put carrots and potatoes in the pan and gently lift the beef so it rests on top. Then add the onion and cabbage around the beef and add the remaining broth.
- Return to the oven and bake, uncovered, for an additional 1 ½ hours or until beef and vegetables are fork tender.
- Remove beef and vegetables to serving dish(es) and let rest 10 minutes. While beef rests, strain broth mixture to serve with dinner. Slice beef and serve.
Notes:
When purchasing a Corned Beef Brisket, I like the flat cuts rather than a point cuts. The flat cut has less fat. If there is a thick fat cap on the brisket, you may want to trim it a little so the mustard and brown sugar topping will penetrate down to the meat.
I like to use baby carrots just because they are ready to go but feel free to use whole peeled carrots and cut to desired size.
Red potatoes hold together best in this recipe. If potatoes are small, just cut in half and use a few more.
If the head of cabbage is large, cut in half (saving half for another use) then cut 1 half into 4 wedges. If the head is small, cut into 6 wedges.
Bon Appetit!
Equipment List:
Patty & Doug
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