Get ready to transport your taste buds straight to the heart of Ireland with this mouthwatering Dublin Sunday Corned Beef and Cabbage recipe that will make your family and friends beg for seconds! This isn't just another boring meat and vegetable dish – it's a culinary journey that captures generations of Irish cooking tradition in one incredible meal. Imagine tender, perfectly cooked corned beef that practically melts in your mouth, surrounded by hearty vegetables that soak up all the rich, savory flavors. Whether you're celebrating St. Patrick's Day or simply craving a comforting weekend feast, this recipe is about to become your new go-to showstopper!
Ingredients
- 4 lbs corned beef brisket
- 1 onion, quartered
- 2 cloves garlic, minced
- 10 peppercorns
- 1 head cabbage, cut into wedges
- 4 carrots, sliced
- 4 potatoes, quartered
Instructions
- Remove the corned beef brisket from packaging and rinse thoroughly under cold water to remove excess brine.
- Place the corned beef in a large Dutch oven or heavy-bottomed pot, and add the quartered onion, minced garlic, and whole peppercorns.
- Cover the brisket completely with cold water, ensuring there's enough liquid to submerge the meat by about an inch.
- Bring the water to a boil over high heat, then reduce the heat to low and cover the pot with a tight-fitting lid.
- Simmer the corned beef gently for approximately
- 5 to 3 hours, or until the meat becomes tender and can be easily pierced with a fork.
- During the last 30 minutes of cooking, add the quartered potatoes and sliced carrots to the pot around the meat.
- In the final 15 minutes, add the cabbage wedges on top of the other vegetables, ensuring they are partially submerged in the cooking liquid.
- Once vegetables are tender and the meat is cooked through, carefully remove the corned beef from the pot and let it rest for 10 minutes before slicing.
- Slice the corned beef against the grain into thin, even slices.
- Arrange the sliced meat on a large platter and surround with the cooked vegetables.
- Serve hot, optionally with additional mustard or horseradish sauce on the side.
Tips
- Rinsing the corned beef is crucial – it helps remove excess salt and ensures a more balanced flavor.
- Use a large, heavy-bottomed pot or Dutch oven to ensure even cooking and heat distribution.
- Cook the meat low and slow – this is the secret to achieving that melt-in-your-mouth tenderness.
- Don't rush the cooking process; patience is key to developing deep, rich flavors.
- Always slice the corned beef against the grain to ensure the most tender, easy-to-eat pieces.
- For extra flavor, consider adding a bay leaf or a splash of Guinness to the cooking liquid.
- If you prefer a less salty dish, you can soak the corned beef in water for a few hours before cooking.
- Keep the vegetables relatively large to prevent them from becoming mushy during the long cooking process.
- Let the meat rest for at least 10 minutes before slicing to help retain its juices.
- Serve with traditional Irish brown bread or mustard for an authentic touch!
Nutrition Facts
Calories: 470kcal
Carbohydrates: 15g
Protein: 35g
Fat: 30g
Saturated Fat: 10g
Cholesterol: 120mg
