Irish-Americans and those who celebrate St. Patrick’s Day often eat the traditional dish of corned beef and cabbage. It’s the kind of meal everyone can get behind, and it’s great for bringing people together. Many mistakenly believe this dish to be an Irish classic, but its origins can be traced back to the United States.
Ina Garten, better known by her nickname, the Barefoot Contessa, is an accomplished cook and cookbook author who offers her own unique spin on this traditional meal. Ina Garten Corned Beef And Cabbage is full of flavor thanks to tender corned beef, aromatic vegetables, and a delicious mustard sauce.
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💓 Why You’ll Love This Ina Garten Corned Beef And Cabbage
Here are a few reasons why you might like Ina Garten’s Corned Beef and Cabbage recipe:
- Flavorful and Tender Meat: Aromatic spices and a slow simmer make the corned beef in this recipe tender and full of flavor.
- Delicious vegetables: Are part of the recipe. Carrots, onions, and cabbage are cooked in the same pot as the corned beef, which lets the flavors mix.
- Easy to Make: This recipe is simple and easy to follow, so it’s perfect for people who are just starting out in the kitchen.
- Great for parties: This dish is easy to make ahead of time and is great for serving a large group.
- Versatile: This dish is often associated with St. Patrick’s Day, but it can be enjoyed any time of year as a comforting and satisfying meal.
- Mustard Sauce: The dish is given an additional dimension of taste thanks to the delectable mustard sauce that is included in the recipe by Ina Garten.
What Is Ina Garten Corned Beef And Cabbage Recipe?
Corned beef and cabbage is a traditional dish that may be made using Ina Garten’s recipe. This dish consists of corned beef brisket, onions, carrots, potatoes, and cabbage. Corned beef is traditionally prepared by boiling it in a big pot of water with a spice package included at the beginning of the cooking process, while the veggies are added at a later stage. The dish is accompanied by a straightforward horseradish cream sauce that is made with sour cream, horseradish, Dijon mustard, and seasonings like as salt and pepper.
🍝 Ingredients
- 4 pounds corned beef brisket
- 1 head of garlic, cut in half crosswise
- 2 bay leaves
- 2 teaspoons whole black peppercorns
- 8 carrots, peeled and cut into chunks
- 1 large onion, cut into chunks
- 1 small cabbage, cut into 8 wedges
- Mustard sauce:
- 1/2 cup Dijon mustard
- 1/4 cup whole-grain mustard
- 1/4 cup maple syrup
- 1/4 cup dry white wine
- 1 tablespoon horseradish
🔪How To Make Corned Beef And Cabbage
- Rinse the corned beef brisket under cold water and place it in a large pot. Add enough water to cover the brisket by at least 1 inch.
- Add the garlic, bay leaves, and peppercorns to the pot. Bring the water to a boil, then reduce the heat to a low simmer.
- Cover the pot and simmer for 2 hours.
- Add the carrots and onion to the pot and continue to simmer for 30 minutes.
- Add the cabbage wedges to the pot and continue to simmer for another 30 minutes, or until the vegetables are tender.
- While the brisket and vegetables are cooking, make the mustard sauce. In a small bowl, whisk together the Dijon mustard, whole-grain mustard, maple syrup, white wine, and horseradish.
- When the brisket and vegetables are done, remove them from the pot and slice the brisket against the grain.
How To Make It In Slow Cooker
To make Ina Garten’s Corned Beef and Cabbage in a Slow Cooker, transfer the brisket, garlic, bay leaves, and peppercorns to the slow cooker after boiling for 2 hours. Cover the brisket with water and cook on low for 8 hours. Add carrots and onion for the last 2 hours of cooking time, and cabbage for the last hour.
Meanwhile, make a tasty mustard sauce with Dijon and whole-grain mustard, maple syrup, white wine, and horseradish. Slice the brisket against the grain and serve with vegetables and mustard sauce.
To help you master Ina Garten’s Corned Beef and Cabbage dish, here are some pointers:
- I recommend a high-quality corned beef brisket. Choose one with a healthy amount of fat and marbling; this will ensure that the meat stays juicy and soft during cooking.
- Before you boil the corned beef, give it a good rinse. Doing so will assist reduce sodium content and enhance flavor profile.
- Vegetables should be added in stages. When making a stew, it’s better to start with the longer-cooking carrots and onions and then add the cabbage at the end of the cooking process.
- Instead of shredding the cabbage, cut it into thin strips. By doing so, the cabbage will retain its structure during cooking.
- Mustard sauce can be made in advance. The sauce can be prepared two days in advance and kept in the fridge.
- Do not cut into the corned beef until it has had time to rest. After resting for 10 to 15 minutes, slice the meat against the grain. Keeping the meat at this temperature will prevent it from drying out and make it easier to cut.
- Accompany with a side of potatoes or crusty bread. Traditional accompaniments for corned beef and cabbage include boiled potatoes or Irish soda bread, but crusty bread works just as well for mopping up the flavorful mustard sauce.
🍴 What To Serve With Corned Beef And Cabbage?
Corned beef and cabbage is a traditional dish that can stand on its own, but it can also be served in a variety of unique combinations. A few suggestions:
- Colcannon: Traditional Irish Colcannon is a dish of mashed potatoes, cabbage, and butter. It goes great with corned beef and cabbage.
- Root vegetables: Such as carrots, parsnips, and turnips, roast well and provide a delicious accompaniment to corned beef and cabbage when served with their skins on. Cook them in the oven until they are soft and caramelized by tossing them in olive oil, salt, and pepper.
- Irish Soda Bread: This simple bread is a mainstay in Irish cooking and goes great with traditional dishes like corned meat and cabbage. Give it to everyone while it’s still hot and provide some butter on the side.
- Irish Champ: The main difference between this and traditional colcannon is the inclusion of scallions in Irish Champ. The potatoes are mashed with butter, onions, and milk or cream after being boiled.
- Reuben Sandwich: If you have any leftovers, you can make a delicious Reuben sandwich. Grilled corned beef sandwiches made with sauerkraut, Swiss cheese, and Thousand Island dressing on rye toast.
🥶 How To Store Leftovers
Refrigerated leftover corned beef and cabbage can be kept for 4 days, while frozen leftovers can be kept for 2 to 3 months. To put it simply, here is how you save it:
🌡️ How To Reheat Leftovers
Here are a few ways to heat up leftover corned beef and cabbage:
- Microwave: Put the leftover corned beef and cabbage in a dish that can go in the microwave and cover it with a wet paper towel. Microwave on high for two to three minutes, or until the food is fully heated. Halfway through, stir the food to make sure it heats up evenly.
- Stovetop: Add a small amount of water or broth to a saucepan and bring it to a simmer to reheat the corned beef and cabbage on the stovetop. Put the leftovers in the pan and put the lid on it. Cook for 5–10 minutes, stirring every so often, or until everything is warm.
- Oven: Set the oven to 350°F and turn it on. Wrap the leftovers in foil and put them in a dish that can go in the oven. Bake for 15 to 20 minutes, or until everything is hot.
- Skillet or Griddle: Place a pan or griddle over medium heat. Add a little oil or butter to the pan and then add the leftover corned beef and cabbage. Cook for 5–10 minutes, or until the food is warm and a little bit crispy.
No matter which method you choose, make sure to stir or flip the leftovers every so often to make sure they heat evenly. And before serving, always make sure the food has reached 165°F on the inside. Eat your warmed-up leftovers!
FAQ Section
What is the best method for cooking corned beef?
The best method for cooking corned beef is to simmer it in a pot of water or broth with the spice packet that usually comes with it. This method ensures that the beef is cooked evenly and becomes tender and flavorful. The cooking time will depend on the size of the corned beef brisket, but it typically takes 2-3 hours on a low simmer. Adding vegetables such as onions, carrots, potatoes, and cabbage in the last hour of cooking adds even more flavor to the dish.
What happens if you don t rinse corned beef before cooking?
If you don’t rinse corned beef before cooking, it can be too salty for some people’s tastes. Corned beef is cured in salt and spices, and rinsing it before cooking helps to remove some of the excess salt. If you skip the rinsing step, your corned beef may turn out overly salty and potentially unpleasant to eat.
What is the difference between corned beef and pastrami?
Corned beef and pastrami are both cured beef products, however the processes by which they are cured are distinct. Pastrami is dry-rubbed with spices before being smoked, while corned beef is cured in a brine solution.
Can I use a slow cooker to make corned beef and cabbage?
Corned beef and cabbage can be prepared in a slow cooker, and you should do so. Slow simmer the corned beef and vegetables on low for 8-10 hours, or until the meat is soft.
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Ina Garten Corned Beef And Cabbage Nutrition Fact
- Calories: 740
- Total Fat: 37g
- Saturated Fat: 16g
- Trans Fat: 0.6g
- Cholesterol: 130mg
- Sodium: 910mg
- Carbohydrates: 38g
- Fiber: 6g
- Sugar: 10g
- Protein: 53g
