This recipe is from Chef John at foodwishes.com.
Oh man, I just re-watched Chef John’s video on this recipe and now I’m sitting in a pool of my own drool. Once a year I make Corn Beef and Cabbage for me and Kieran, and I’m very excited that time of year is upon us! I’ve made this particular recipe 4 years in a row and I’m in love with it! It’s so simple yet so mouthwatering. Chef John jokes around in his video (see below) that this recipe is so easy to make……you can cook it while drunk…..which is prefect for all you St. Patrick’s Day warriors out there!!!
FYI, you’ll need approx 3-4 hours to make this. I love long cooking recipes though because the delicious smells perfume my condo all day long! The pay off is well worth the wait.
This version of CBC is very simple….no bells and whistles, but I’ve seen many CBC recipes that add beer, thyme, allspice, bay leaves, ect. All that stuff sounds great, and if those ingredients are your thing by all means, do what you got to…..add what you gotta add! I think you can throw the entire contents of your fridge in the pot and the corn beef will turn it into corn beefy goodness.
So grab your favorite beer and get your corn beef cooking!
Ingredients
4-5 pound corned beef
spice packet (this normally comes with the corn beef when you buy it)
3 quarts water
1 onion, quartered
3 carrots, cut in large chunks
3 ribs celery, cut in 2-inch pieces
1 tsp salt
2 pounds red potatoes
1 small green cabbage, cut in 8ths
hot mustard and rye bread (obviously you’ll skip this if you have a gluten allergy….or purchase gluten free bread).
Direction Video
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