Classic Corned Beef & Cabbage

IMG_5039 - Copy

I’m only 1/4 Irish but eating corned beef and cabbage on St Patrick’s day along with watching The Quiet Man (boy am I dating myself) is a tradition that goes back further than I can remember.  Over the years I’ve tried many renditions/variations but keep coming back to the Classic version. . .

The Meat:  2, 3-4 lb beef briskets

I tried brining my own beef one year but that was more trouble than even I wanted to go through.  To avoid the chemicals simply purchase a better brisket.  Look for one that is uncured, nitrate/nitrite free and from beef raised without hormones and antibiotics.   Why 2?  Leftovers;  it will be great the next day for breakfast, lunch or even dinner again.

LONG & SLOW is the secret here.  Top of the stove or crockpot will work but my preference is in the oven.  Place your brisket in a large roaster (without a rack) and just barely cover with cold water.**  Put a lid on it and place in an unheated oven and set to 300 degrees.  Let it do its thing for about an hour to an hour and 15 min.

**Back in the day before I knew the evils of gluten I used 2 bottles of Guinness stout along with the water to simmer it in.  It did add a special flavor to it.  I go without nowadays but your choice depending on how it affects you.

Remove from the oven and add in 1 medium head of cabbage cut into small wedges, 10-12 small red potatoes and 3-4 carrots


Back in the over for another 2-3 hours.  Check after 2 and when your fork slides easily out of the meat it’s done.


Spoon cabbage, potatoes and carrots into a bowl with some of the juice, slice the corned beef against the grain and serve with sauces on the side

The Sauces:

Creamy Horseradish Sauce
2-3 tbs horseradish
1/3 cup creme fraiche
1 tsp lemon juice
sea salt to taste
Mix all ingredients together in a small bowl

Mustard Sauce
1/3 cup homemade mayo
2 tbs dijon mustard
1 tbs creme fraiche
Mix all ingredients together in a small bowl