Description
Learn how to make delicious Corned Beef and Cabbage Stew. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 2 pounds corned beef brisket (preferably with seasoning packet included)
- 1 medium head green cabbage, chopped into bite-sized pieces
- 4 large carrots, peeled and sliced into 1/2-inch rounds
- 3 medium Yukon Gold potatoes, peeled and diced into 1-inch cubes
- 1 large onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium beef broth (substitute with vegetable broth for a lighter flavor)
- 1 tablespoon whole black peppercorns
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 tablespoons apple cider vinegar (optional, for a slight tang)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
Instructions
- Begin by rinsing the corned beef brisket under cold water to remove excess saltiness from the curing process. This step is crucial—trust me, after my early kitchen misadventure with oversalting, I learned that balancing salt is everything. Pat the meat dry with paper towels.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Place the corned beef brisket into the pot, fat side up if it has a fat cap. Pour in the beef broth, making sure the meat is mostly submerged. Add the whole black peppercorns, bay leaves, and dried thyme. Bring the liquid to a gentle boil, then reduce the heat to low and cover.
- Simmer gently for about 2 to 2.5 hours, or until the corned beef is tender when pierced with a fork. This slow simmer is where the magic happens—don’t rush it, or you’ll miss out on that melt-in-your-mouth texture I love.
- Remove the corned beef from the pot and set aside on a cutting board to rest. Add the diced potatoes and sliced carrots to the broth and cook for 15 minutes, until they begin to soften.
- Chop the corned beef into bite-sized cubes or thick slices, depending on your preference, and return it to the pot along with the chopped cabbage. Stir in the apple cider vinegar if using—it brightens the stew beautifully without overpowering.
- Simmer everything together for an additional 10 to 15 minutes, until the cabbage is tender but still has a bit of bite. Taste and adjust the seasoning with salt and pepper as needed.
- Ladle the stew into bowls and serve hot. If you’re anything like my son Eli, who’s pretty picky yet surprisingly approving of this dish, you’ll find it hard to stop at just one serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Corned Beef and Cabbage Stew, recipe, cooking, food
