Dinner Meat Dishes Beef Main Course Beef Brisket Corned Beef and Cabbage Be the first to rate & review! This easy recipe for Corned Beef and Cabbage yields a hearty meal that's perfect for dinner, even when it's not St. Patrick's Day. By Adam Dolge Adam Dolge Adam Dolge is a recipe developer, test cook and award-winning journalist with nearly 20 years experience writing for newspapers, magazines and websites. He graduated with honors from the Culinary Institute of America and his work has appeared in many national food magazines and websites, including EatingWell Magazine, Southern Living, Fine Cooking, Real Simple, and Food & Wine. Follow him on Instagram. Food & Wine's Editorial Guidelines Updated on December 10, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Close Photo: Photo by Fred Hardy / Food Styling by Ali Ramee / Prop Styling by Christina Brockman Active Time: 30 mins Total Time: 3 hrs 10 mins Yield: 8 servings Frequently asked questions How do you cut corned beef? Once the beef has finished cooking, you'll transfer it to a cutting board and slice it like a steak — against the grain, perpendicular to the parallel lines running through the meat. Use a long, sharp slicing knife or chef's knife to create the thinnest, most tender slices. What do you put on corned beef and cabbage? The braised meat and vegetables are complemented by a bright, rich mustard sauce. To make it, simply stir together sour cream, chopped parsley, whole-grain mustard, Dijon mustard, and Worcestershire sauce. Season with salt and pepper, preferably freshly ground black pepper for the best flavor. Notes from the Food & Wine Test Kitchen The corned beef emerges from a long, slow simmer deliciously tender and fatty. Adding the vegetables to the pot during the last stage of cooking helps keep them from overcooking and falling apart. Make ahead If you have leftover beef, transfer it and the cooking liquid to an airtight container, store it in the refrigerator overnight, and then reheat it in the liquid until the internal temperature of the meat reaches 165°F. Ingredients 1 (4-pound) corned beef brisket, preferably center cut, brine and seasoning packet discarded 4 (5-inch) thyme sprigs 2 teaspoons whole coriander seeds 3 dried bay leaves 1 small (about 2 pounds) head green cabbage, cut into 3-inch wedges, leaving core intact 1 1/2 pounds baby gold potatoes, scrubbed, halved lengthwise if large 6 medium (2 ounces each) carrots, peeled, halved crosswise diagonally, and halved lengthwise, if large 3 medium (4 ounces each) purple-top turnips, peeled and cut into eighths 2 teaspoons kosher salt, divided 3/4 teaspoon black pepper, divided 1/2 cup sour cream 2 tablespoons finely chopped fresh flat-leaf parsley, plus more for garnish 2 tablespoons whole-grain mustard 1 tablespoon country Dijon mustard 1 1/2 teaspoons Worcestershire sauce Directions Place corned beef, thyme, coriander, and bay leaves in a large (about 10-quart) Dutch oven; add cold water to cover by 1 inch (10 to 12 cups). Bring to a simmer over medium-high; reduce heat to medium and cook, partially covered, skimming foam occasionally, until beef is fork-tender, about 2 hours. Add cabbage, potatoes, carrots, turnips, 1 1/2 teaspoons of the salt, and 1/2 teaspoon of the pepper to beef mixture. Increase heat to medium-high; cook, partially covered, until vegetables are al dente, 25 to 30 minutes. Remove from heat; let stand, covered, until vegetables are fork-tender, about 10 minutes. Meanwhile, stir together sour cream, parsley, whole-grain mustard, Dijon mustard, Worcestershire sauce, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Set aside. Transfer corned beef to a cutting board; slice against the grain into 1/2-inch-thick slices. Transfer to a platter. Using a slotted spoon; transfer vegetables to platter, discarding bay leaves and thyme sprigs. Spoon 1/4 cup cooking liquid over beef and vegetables. Garnish with additional parsley and serve with mustard sauce. Rate It Print