how to make corned beef recipe
The Best how to make corned beef recipe
I love this recipe because it’s not just about the taste—it’s about the way it makes meals feel special without being overly complicated. My family loves how it fills up the house with that deep, meaty aroma, and the kids always ask for seconds because it’s so easy to eat. And let’s not forget the health benefits, even though it might not seem like it at first glance. Corned beef comes from a lean cut of beef, and when you simmer it properly, you’re getting a lot of flavor without too much fat. The vegetables in the braising liquid—carrots, celery, onions—add fiber and vitamins, making it a balanced meal that’s not just indulgent but also nourishing. Plus, it’s a great way to use up those leftovers because once it’s cooked, it’s even better the next day. Whether you’re serving it for a big family meal or just a quiet dinner at home, this recipe is a winner. My kids still ask for it sometimes, and I’ll never forget the times we’d eat it with coleslaw and pickles for a full meal—simple, but always delicious.
Classic Corned Beef Hash with Cabbage
A hearty dish featuring tender corned beef cooked with potatoes, onions, and cabbage, perfect for a comforting meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb (450g) corned beef brisket, cut into 1-inch cubes
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 4 large russet potatoes, peeled and diced
- 1 large onion, sliced
- 1 head green cabbage, shredded
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). In a small bowl, mix salt, pepper, and garlic powder. -
2
Place the corned beef cubes in a large skillet or Dutch oven. Sprinkle with the mixed seasoning and let sit for 10 minutes. -
3
In another bowl, combine diced potatoes, sliced onions, and shredded cabbage. Set aside. -
4
Heat olive oil in the same skillet over medium-high heat. Add the corned beef and cook until browned on all sides (about 5-7 minutes). Remove and set aside. -
5
In the same skillet, add the potatoes, onions, and cabbage. Cook for 5 minutes, stirring occasionally. -
6
Pour Worcestershire sauce and smoked paprika into the skillet, stirring well. Add the cooked corned beef back in and mix everything together. -
7
Transfer the mixture to a baking dish and cover with foil. Bake for 25 minutes. -
8
Uncover and bake for another 10 minutes, until the potatoes are tender. Adjust seasoning with salt and pepper if needed.
🔧Equipment
- Large skillet or Dutch oven
- Cutting board
- Knife
- Mixing bowls
- Oven
- Measuring spoons
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a bay leaf while baking and remove before serving.
- Substitute cabbage with mixed vegetables like carrots and bell peppers if preferred.
- Ensure corned beef is fully cooked (145°F internal temperature) before serving.
Watch Video Of How Classic Corned Beef Hash with Cabbage Works
❓ Frequently Asked Questions About Corned Beef Hash with Cabbage
1. What are the key ingredients required to make traditional corned beef brisket?
To make classic corned beef brisket, you’ll need:
– 1 whole beef brisket (about 10–12 lbs / 4.5–5.5 kg), preferably a well-marbled cut.
– 2 cups corning salt (or 1 cup kosher salt + 1 cup non-iodized salt).
– 1 tbsp corning sugar (or 2 tbsp brown sugar).
– 1 tbsp black peppercorns (freshly cracked).
– 1 tsp mustard seeds.
– 1 tsp whole cloves.
– 1 tsp whole allspice.
– 1 bay leaf.
– 1 tsp celery seeds.
– 1 tsp garlic powder (or 1 head of garlic, smashed).
– 1 tsp onion powder.
– 1 tsp paprika (optional, for color).
– 1 cup water or beef broth (for soaking).
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2. How long should I soak the brisket in the corning mixture before cooking?
Soaking is crucial for tenderizing the meat and extracting excess fat. For a whole brisket, soak it in the corning mixture for at least 12–24 hours (preferably overnight) in the refrigerator. For smaller cuts, a shorter soak (4–8 hours) may suffice.
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3. Can I use a slow cooker or Instant Pot instead of braising in a Dutch oven?
Yes! While a Dutch oven is traditional for slow braising, you can adapt the recipe:
– Slow Cooker: Cook on Low 8–10 hours (or High 5–6 hours) with the brisket submerged in liquid (water, broth, or beer).
– Instant Pot: Use the High Pressure setting for 60–90 minutes, then natural release. Add a little extra liquid (1–2 cups) to prevent drying.
– Tip: For best results, sear the brisket first in a hot pan before adding the corning mixture.
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4. What are the best ways to check if the corned beef is fully cooked?
A properly cooked corned beef should reach an internal temperature of 145°F (63°C) for safety, with a tender, fork-tender texture. Check these signs:
– Thermometer: Insert into the thickest part (avoid the bone).
– Visual: The meat should pull apart easily when sliced.
– Texture: No pink juice should appear when cut.
– Color: The exterior should be golden-brown and slightly crispy.
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5. How do I make corned beef hash or breakfast sandwiches with the leftovers?
After cooking, let the brisket rest before slicing. Here’s how to repurpose it:
– Corned Beef Hash:
– Dice the cooked brisket, sauté with onions, potatoes, peppers, and a splash of gravy or broth. Season with paprika and black pepper.
– Serve with eggs, bacon, and fresh herbs (like parsley).
– Breakfast Sandwich:
– Toast buns, layer with sliced brisket, avocado, Swiss cheese, and a fried egg. Add hot sauce or mustard.
– Quick Meal: Slice thinly for tacos, sliders, or in a corned beef and potato salad with celery and hard-boiled eggs.
