Sandra This classic Bobby Flay Corned Beef and Cabbage recipe is the ultimate comfort meal! Perfect for a cozy dinner or a St. Patrick’s Day feast, it’s easy to prepare with simple ingredients. Tender corned beef, buttery potatoes, sweet carrots, and soft cabbage come together for a hearty dish that’s both satisfying and flavorful. This one-pot wonder is ready in about 3 hours.
Bobby Flay Corned Beef and Cabbage Ingredients
- 1 (3-pound) corned beef brisket with its spice packet
- 10 small red potatoes, halved
- 5 medium carrots, peeled and cut into 3-inch pieces
- 1 large head of cabbage, cored and cut into small wedges
- Water, for boiling
How To Make Bobby Flay Corned Beef and Cabbage
- Simmer the Corned Beef: Place the corned beef in a large pot or Dutch oven and cover it completely with cold water. Add the contents of the spice packet. Bring the water to a boil, then reduce the heat to a low, gentle simmer. Cover the pot and cook for about 2 hours, until the corned beef is almost fork-tender.
- Cook the Root Vegetables: After 2 hours, add the potatoes and carrots to the pot with the beef. Return the liquid to a simmer, cover, and continue to cook for about 10-15 minutes, until the root vegetables are almost tender.
- Add Cabbage and Finish: Add the cabbage wedges to the pot, pressing them down into the broth. Cover and cook for about 15 more minutes, until the cabbage is soft and tender.
- Rest and Slice: Carefully remove the cooked corned beef from the pot and transfer it to a cutting board. Cover it loosely with foil and let it rest for at least 15 minutes. This is a crucial step. Keep the vegetables warm in the broth.
- Serve: After resting, slice the corned beef thinly against the grain. Serve the meat with the boiled vegetables and a little of the flavorful broth spooned over the top.
Recipe Tips
- How to get perfectly tender corned beef? The most important secret is a long, gentle simmer. Do not let the water come to a rapid boil, as this can make the meat tough. A low, slow simmer is the key to breaking down the tough brisket until it is melt-in-your-mouth tender.
- Why do I have to rest the meat? Resting the cooked corned beef for a full 15 minutes before you slice it is not optional! It allows the juices, which have been pushed to the center during cooking, to relax and redistribute throughout the meat. This is the key to a tender and juicy, not dry, slice of meat.
- How do I prevent mushy vegetables? The key is to add the vegetables in stages, as the recipe directs. The hard root vegetables (potatoes and carrots) go in first, and the much softer cabbage is added only for the last 15 minutes of cooking. This ensures everything is perfectly tender at the same time.
- How do I slice “against the grain”? For the most tender slices, look at the direction the muscle fibers are running in the cooked corned beef. You want to slice perpendicular (at a 90-degree angle) to those lines. This shortens the muscle fibers and makes the meat much more tender and easier to chew.
What To Serve With Corned Beef and Cabbage
This is a classic, all-in-one meal. The traditional and essential accompaniments are:
- A good quality, grainy Dijon or spicy brown mustard.
- A dollop of creamy horseradish sauce.
- A slice of Irish soda bread or a hearty rye bread to soak up the broth.
How To Store Corned Beef and Cabbage
- Refrigerate: Store leftover corned beef and the vegetables in an airtight container in the refrigerator for up to 4 days. It’s great to add a splash of the cooking broth to the meat to keep it moist.
- Leftover Ideas: Leftover corned beef is fantastic for making classic Reuben sandwiches or a hearty corned beef hash for breakfast the next day.
Corned Beef and Cabbage Nutrition Facts
- Serving: 1 serving
- Calories: 680 kcal
- Carbohydrates: 35g
- Protein: 45g
- Fat: 38g
- Saturated Fat: 15g
- Sodium: 1850mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The spice packet that comes with the corned beef contains a classic mix of pickling spices like peppercorns, bay leaves, and mustard seeds that gives the dish its signature flavor. It is highly recommended.
Tough corned beef is almost always the result of either boiling it too aggressively or not cooking it for long enough. A low, gentle simmer for at least 2-3 hours is essential to break down this tough cut of meat.
Yes, this is a perfect recipe for the slow cooker. Place the corned beef, spice packet, and water in the crock pot and cook on LOW for 8-10 hours. Add the potatoes and carrots for the last 2 hours of cooking, and the cabbage for the final hour.
Bobby Flay Corned Beef and Cabbage Recipe
Description
A classic one-pot meal featuring fall-apart tender corned beef, buttery potatoes, sweet carrots, and soft cabbage, all gently simmered in a savory, spiced broth.
Ingredients
Instructions
- Place the corned beef in a large pot, cover with water, and add the spice packet.
- Bring to a boil, then reduce to a low simmer. Cover and cook for 2 hours.
- Add the potatoes and carrots to the pot, cover, and simmer for another 10-15 minutes.
- Add the cabbage wedges, cover, and simmer for a final 15 minutes until everything is tender.
- Remove the corned beef from the pot and let it rest, covered, for at least 15 minutes.
- Slice the rested beef thinly against the grain and serve with the cooked vegetables and a ladle of the broth.
Notes
- Low Simmer is Key: The most important tip for this recipe is to maintain a very gentle simmer, never a rapid boil. This is the secret to perfectly tender, not tough, corned beef.
- Rest the Meat: Do not slice the corned beef for at least 15 minutes after it comes out of the pot. This non-negotiable step allows the juices to redistribute, ensuring every slice is perfectly tender and juicy.
- Add Veggies in Stages: Don’t add all the vegetables at the beginning. Adding the potatoes and carrots partway through, and the cabbage at the very end, is crucial for ensuring nothing turns to mush.
- Slice Against the Grain: For the most tender bite, you must identify the direction of the muscle fibers in the cooked corned beef and slice thinly across them.
