+

Corned Beef and Cabbage

  • Corned beef brisket, cured 5 lbs
  • Bay leaf, dried 2 each
  • Water, as needed
  • Potatoes, red, whole 2.5 lbs
  • Carrots, peeled, cut into pieces 1.25 lbs
  • Cabbage, green, cut into wedges 2.5 lbs
  • Black pepper, ground 2 Tbsp
  • Allspice 2 tsp
  • Salt, kosher 2 tsp

Cabbage sauce

Finish the dish

  • Parsley, chopped 2 Tbsp
  1. Corned Beef and Cabbage

    • Combine the corned beef with spices and water. Bring to a boil, cover and simmer for 2,5 hours.
      delete second after 10 minutes.
    • Add the potatoes and carrots and continue to simmer for 10 minutes. After 10 minutes, add the cabbage and simmer for an additional 10-15 minutes, or until all vegetables are tender.
    • Drain the liquid and reserve the meat and vegetables.

  2. Cabbage sauce

    • Sauté garlic in oil until soft and fragrant.
    • Add prepared LeGoût® Cream Soup Base and Dijon mustard to the pan.
    • Finely chop the braised cabbage from the corned beef, and add to the sauce.
    .
  3. Finish the dish

    • Slice the corned beef and serve with the carrots, potatoes and cabbage. Top with the sauce. Garnish with parsley. Serve with Irish soda bread.
+

Continue

Create account

Your benefits

  • Over 1 million chefs already getting inspired by UFS
  • Access to authentic videos and articles, by chefs around the world.