The Best Corned Beef and Cabbage
This corned beef and cabbage recipe is so simple to make for St. Patrick's Day festivities but it does require some preparation ahead of time! Brisket needs to be brined for a minimum of 5 days in a salt spice mixture and then boiled until the meat is fork tender. This is the traditional way to make corned beef and cabbage. The recipe makes a good amount of leftovers and the best part, freeze the corned beef into portions for a quick protein addition into recipes. We love using the leftover brisket to make a corned beef hash. Why just make corned beef and cabbage in March, when you can make this recipe anytime throughout the year!
What’s the difference between the Brisket “Flat” and “Point”?
At Buy Ranch Direct we offer our grass fed beef brisket in two cuts, either a flat or the point. Both cuts are flavorful and will work well for this recipe. The flat is a thinner and leaner cut of brisket with less fat throughout the meat. The point is a thicker cut and will have layers of fat throughout the meat. Since more fat is present in the point it will shrink more during cooking; however, it’s due to the fat rendering out. When the fat renders out into the liquid it creates a rich tasting broth. We usually use both types of brisket cuts when making corned beef.
What’s in the Brine Kit?
- Brine spice packet: Triple blend salt, garlic, sugar, bay leaf, peppercorn, mustard seed, cloves, ginger, coriander, allspice berries and juniper berries.
- Simmering spice packet: Peppercorn, mustard seed, allspice berries, garlic and cloves
Our friends at Fermentation Farm in Costa Mesa make these brine kits. These kits are usually available in March while supplies last. Shop Brisket Brine Kit!
Make Your Own Brine Spice Recipe At Home
Enough for 5 - 8 pounds of meat (adjust accordingly based on meat)
Brining spices
1/2 cup salt (kosher salt, pink salt or a mix)
1-2 tsp sugar
1 tbsp black peppercorns
1 tbsp yellow mustard seeds
2 bay leaves
1 tsp whole cloves
1 tsp dried minced ginger
1 tsp dried minced garlic
1/2 tsp coriander
1 tsp allspice berries
1 tsp juniper berries
Simmering spices
1/2 tsp black peppercorns
1 tsp yellow mustard seed
1/2 tsp allspice berries
1/4 tsp dried minced garlic
1/4 tsp whole cloves
Please note: With this brine and seasoning recipe adjust spices to your taste. Keep the same salt to water ratio! If you want a more meat forward flavor reduce the spices. If you want more of the spices to come through, add more spices. Remember to keep the same salt and water ratio. Then follow the recipe below!
1-2 tsp sugar
1 tbsp black peppercorns
1 tbsp yellow mustard seeds
2 bay leaves
1 tsp whole cloves
1 tsp dried minced ginger
1 tsp dried minced garlic
1/2 tsp coriander
1 tsp allspice berries
1 tsp juniper berries
Simmering spices
1/2 tsp black peppercorns
1 tsp yellow mustard seed
1/2 tsp allspice berries
1/4 tsp dried minced garlic
1/4 tsp whole cloves
Please note: With this brine and seasoning recipe adjust spices to your taste. Keep the same salt to water ratio! If you want a more meat forward flavor reduce the spices. If you want more of the spices to come through, add more spices. Remember to keep the same salt and water ratio. Then follow the recipe below!
Corned Beef and Cabbage
Prep time: 5 to 7 days (brine time)
Cook time: 3 - 4 hours
Total time: At least 5 days and 4 hours
Servings: 8 -12
Ingredients
5-8 pounds grass fed beef brisket (point and/or flat)
1 brine kit (brine spices & simmering spices)
Cook time: 3 - 4 hours
Total time: At least 5 days and 4 hours
Servings: 8 -12
Ingredients
5-8 pounds grass fed beef brisket (point and/or flat)
1 brine kit (brine spices & simmering spices)
8 cups filtered water
¼ cup apple cider vinegar or white vinegar
1 large head green cabbage, quartered
¼ cup apple cider vinegar or white vinegar
1 large head green cabbage, quartered
Optional
2-3 carrots, sliced
2-3 medium Yukon gold or red potatoes, quartered
Instructions
Brine Brisket in Salt
2-3 carrots, sliced
2-3 medium Yukon gold or red potatoes, quartered
Instructions
Brine Brisket in Salt
- Combine the brine spice packet with 8 cups of water and a ¼ cup of apple cider vinegar in a large stock pot and bring to a boil. Remove the liquid from the heat and let it cool completely.
- Place the beef brisket in a large zip lock bag or a large covered pot. Add the cooled brine making sure all of the meat is covered. Refrigerate for a minimum of 5 days but for best results 6 to 7 days, turning the meat every day or two.
- After 5 to 7 days remove the brisket from the brine and discard the brine liquid. Rinse the brisket thoroughly with cold water and place in a Dutch oven or large pot. Depending on the size of the brisket, you may need to cut it into smaller pieces.
- Add in the simmering spice packet and enough water to cover the meat. Bring to a low boil and skim off any foam. Cover and reduce to a low simmer for about 3 to 4 hours, occasionally flipping the meat. Around 3 hours check the meat. When the meat is almost fork tender add in the potatoes and cook until tender. With about 15 minutes to go remove the lid and add in the cabbage, plus optional vegetables.
- Remove the brisket and vegetables from the Dutch oven and place on a cutting board. Let the meat rest for about 5 to 10 minutes before slicing. Cut the brisket against the grain into 1/2-inch thick slices.
- Serve immediately with potatoes, cabbage and top with a spoonful of liquid.
- Keep leftovers in an airtight container in the fridge for up to 4 days or freeze into portions for up to 3 months. Try making our amazing corned beef hash with the leftovers.