Better Corned Beef and Cabbage
The last time I checked, there are close to 20 million results for “corned beef and cabbage” on Google. With so many options out there, does the world really need another recipe for this iconic dish? Probably not. Instead of reinventing the wheel, I’ve taken some time to reflect on some of my favorite methods and pulled techniques together to make, what I believe, is a better-corned beef and cabbage dinner.
First, use your slow cooker. I know, everyone has an InstantPot these days and they are awesome. Hear me out, your slow cooker was made for this recipe. It has been waiting, patiently, to braise this salty, cured, tough cut of meat its whole life. Not only is it the best tool for the job, but it also means you can leave your house while it is doing most of the work for you.
Second, this is purely a personal choice and you do not have to follow it but, use a flat-cut piece of meat rather than a tip. This can be a thorny issue as I’ve seen online and both cuts have their merits but in my opinion, the leaner, flat cut beef is far superior. One of the things I dislike about corned beef is that the fat is always slimy and gelatinous and it just grosses me out.
Third, use your broiler! When I make steak inside, I use the reverse sear method - cook it in the oven and then sear it on the stove before serving. You can use the same method with corned beef and your broiler. This will give the beef a crispy exterior and maintain that tender, juicy interior.
Finally, while you’re more than welcome to stick with tradition and boil everything together, take a chance and be different. I opted for roasted my cabbage but kept the potatoes and carrots in the braising liquid. Why? Because I love how soft and pillowy the root vegetables get and roasted cabbage gives the humble vegetable a totally different flavor and texture. Of course, you can boil that too. Remember, there are no rules, merely suggestions!
A couple more tips
Bloom your spices before you start braising. This is a trick I learned while making Vietnamese and Thai food. Toss your spices in a skillet and gently toast them until they are aromatic - about 1 minute.
Don’t forget to rest! Rest the corned beef for at least 10 minutes before slicing it. This will give the meat time to cool and for the juices to really soak in. You’ve already waited all day for this moment, what’s another 10 minutes?
Hopefully, we can all enjoy St Patty’s Day in light of the recent coronavirus outbreak. In times of great need and calamity, sometimes you just need soft comforting food. Enjoy and wash your hands.
Better Corned Beef and Cabbage
Ingredients
2 1/2 lb corned beef brisket
4 carrots, chopped
1 onion, chopped, quartered
2 cloves garlic, smashed
4 bay leaves
1 tablespoon mustard seeds
1 teaspoon fennel seeds
1 teaspoon crushed red pepper
2 T peppercorns
2 T coriander seeds
6 oz beer
1 lb baby potatoes, washed and halved
4 tablespoons olive oil, divided
1 head cabbage, cored and quartered
Directions
Bloom the spices by tossing them in a dry skillet and toast until aromatic, about 1 minute.
Place the corned beef, spices, potatoes, turnips, and carrots in a slow cooker. Add the beer and enough water to barely cover the meat. Don’t worry if the vegetables float on top. Set the slow cooker to low and cook 8 hours or until the beef is tender.
About an hour before the beef is ready, preheat the oven to 400 and arrange the cabbage in a roasting pan, drizzle with olive oil, salt, and pepper. Roast 30 minutes, flipping halfway through.
When the beef is done, take it out of the liquid and transfer to a sheet pan with the fatty side up. Turn the broiler to high. Broil the beef until the top is crispy, about 3 minutes.
Slice the corned beef against the grain and serve with vegetables and mustard.
