Brian Duffy Recipe: Corned Beef And Cabbage

Name: Brian Duffy Recipe: Corned Beef And Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 - 4 pound brisket of beef; 3 carrots, chopped; 3 parsnips, chopped; 4 small onions, chopped; 1 tablespoon horseradish; 6 bay leaves; 1 teaspoon dry English mustard; 3 sprigs fresh thyme & marjoram; 1 head cabbage cut in 1/8th strips, remove core; Sea salt and freshly ground pepper; Herbed cream sauce; 2 shallots chopped fine; 3/4 cup curly parsley chopped fine; 2 sprigs marjoram chopped; 4 tablespoons cream cheese; White pepper; 2 cups heavy cream; Parsley potatoes; 2 pounds mixed baby potatoes, Yukon, Red skin, Peruvian; 1/8 pound Kerry Gold Butter

Servings: persons

3 - 4 pound brisket of beef
3 carrots, chopped
3 parsnips, chopped
4 small onions, chopped
1 tablespoon horseradish
6 bay leaves
1 teaspoon dry English mustard
3 sprigs fresh thyme & marjoram
1 head cabbage cut in 1/8th strips, remove core
Sea salt and freshly ground pepper
Herbed cream sauce
2 shallots chopped fine
3/4 cup curly parsley chopped fine
2 sprigs marjoram chopped
4 tablespoons cream cheese
White pepper
2 cups heavy cream
Parsley potatoes
2 pounds mixed baby potatoes, Yukon, Red skin, Peruvian
1/8 pound Kerry Gold Butter

1
In a large saucepan place brisket and chopped veggies. Cover with cold water. Add herbs and remaining ingredients except cabbage. Bring to a simmer and cook for 2 hours. Remove corned beef from liquid and hold. Reserve liquid and blanch cabbage for 20 minutes. Remove cabbage and place in a large bowl with 3 ounces of liquid from poaching. Slice corned beef into 1/2 inch slices and serve family style with herbed cream sauce. Serve family style.
2
To make the herbed cream sauce, heat a small sauce pot and add 1 teaspoon butter. Sweat shallots and add cream cheese. Cream and season with salt and pepper. Add chopped parsley and marjoram, and whisk well. Bring to a simmer and reduce to sauce consistency.
3
For the parsley potatoes, add cold water 2 inches above the potatoes. Bring to a boil and reduce heat to a slow boil. Cook potatoes uncovered for 15 to 20 minutes or until fork tender. Remove from water and drain. In a sauce pot melt 3 tablespoons butter and add 1/8 cup chopped parsley. Add potatoes and toss. Season with sea salt and fresh ground black pepper. Serve family style.

1001

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 - 4 pound brisket of beef, 3 carrots, chopped, 3 parsnips, chopped, 4 small onions, chopped, and more.

Yes, Brian Duffy Recipe: Corned Beef And Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!