Corned Beef and Cabbage Recipe

Name: Corned Beef and Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 fresh corned beef (5 to 6 pounds); 2 onions, each studded with 3 whole cloves; 4 carrots, peeled and halved; 2 ribs celery, halved; 4 sprigs Italian (flat-leaf) parsley; 1 green cabbage (3 pounds), cored and cut into 6 wedges; 12 small red new potatoes; 6 small leeks (white part and 2 inches green), well rinsed; 6 carrots, peeled and cut into 2 1/2-inch lengths; Salt and freshly ground black pepper, to taste; 4 tablespoons chopped fresh Italian (flat-leaf) parsley; 2 cups Horseradish Cream Sauce; 3/4 cup heavy or whipping cream; 1/2 cup mayonnaise; 1/2 cup prepared horseradish, drained; 2 tablespoons Dijon mustard; Pinch of sugar; Salt and freshly ground black pepper, to taste

Servings: persons

1 fresh corned beef (5 to 6 pounds)
2 onions, each studded with 3 whole cloves
4 carrots, peeled and halved
2 ribs celery, halved
4 sprigs Italian (flat-leaf) parsley
1 green cabbage (3 pounds), cored and cut into 6 wedges
12 small red new potatoes
6 small leeks (white part and 2 inches green), well rinsed
6 carrots, peeled and cut into 2 1/2-inch lengths
Salt and freshly ground black pepper, to taste
4 tablespoons chopped fresh Italian (flat-leaf) parsley
2 cups Horseradish Cream Sauce
3/4 cup heavy or whipping cream
1/2 cup mayonnaise
1/2 cup prepared horseradish, drained
2 tablespoons Dijon mustard
Pinch of sugar
Salt and freshly ground black pepper, to taste

1
Place the corned beef in a large soup kettle or dutch oven.
2
Add the onions, halved carrots, celery, and parsley sprigs.
3
Cover with cold water and bring to a boil.
4
Then reduce the heat, cover, and simmer for 2 3/4 to 3 hours, turning the beef over in the broth every 30 minutes.
5
When the meat is very tender, remove it from the kettle and keep warm.
6
Strain the broth and return it to the kettle.
7
Add the cabbage, potatoes, leeks, cut-up carrots, salt and pepper, and 2 tablespoons of the chopped parsley.
8
Bring to a boil; reduce the heat, cover, and simmer until the vegetables are tender, 30 minutes.
9
Arrange the beef on a warmed serving platter, and surround it with the cooked vegetables.
10
Ladle broth over the beef and vegetables, and sprinkle with the remaining 2 tablespoons chopped parsley.
11
Serve with the Horseradish Cream Sauce.
12
For the Sauce:
13
Whip the heavy cream in a bowl until it forms soft peaks.
14
Combine the mayonnaise, horseradish, and mustard in another bowl.
15
Using a rubber spatula, fold in the whipped cream.
16
Add the sugar, salt, and pepper.
17
Stir well, and transfer to a serving bowl.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 1 fresh corned beef (5 to 6 pounds), 2 onions, each studded with 3 whole cloves, 4 carrots, peeled and halved, 2 ribs celery, halved, and more.

Yes, 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.

Corned Beef and Cabbage

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