You’re going to want to save this one, guys! This is the best corned beef and cabbage recipe because the corned beef is transformed into a super flavorful, crispy on the outside, juicy on the inside corned beef brisket that pretty much melts in your mouth. It is served over a bed of cabbage that was browned with lemon and garlic to explode the flavor of the cabbage. The potatoes are cooked in the seasoned corned beef water and are seriously addicting. Just trust me, this crispy corned beef and lemon garlic cabbage recipe is going to blow your mind!
How Do You Make Crispy Corned Beef?
It’s really easy you guys. I honestly think it’s the best way to cook corned beef, hands down. First of all, this easy corned beef recipe calls for boiling the meat, which is a lot quicker than slow cooking it (by about 4 hours!). Taking that extra step of searing it when its done only takes about 5 minutes and absolutely transforms the meat.
You know how braising meat before slow cooking it adds so much flavor to any dish that you are making? Well, pan searing corned beef AFTER slow cooking it has the same effect! When you pan sear the boiled meat in butter, the meat crisps up, almost like bacon, and it releases a TON of flavor that would otherwise go unnoticed.
If you are in need of a large enough Dutch Oven to make corned beef in, this Le Creuset Signature Enameled Cast-Iron 6.75 Quart Oval French (Dutch) Oven in Chiffon Pink BonBon is a great size, and its BEAUTIFUL!
How Do You Make The Lemon Garlic Cabbage?
Lemon garlic cabbage is such a compliment to this dish. Traditional Irish corned beef and cabbage usually calls for boiling the cabbage with the potatoes. While this is an easy way to cook cabbage, I find that taking the extra 10 minutes for the sautéed cabbage to develop its flavor really enhances the taste of the cabbage, and the meal as a whole.
The lemon adds a slight brightness to the intense aromatics used to cook the meat and potatoes in. We pan sear the sliced cabbage it until it begins to brown, then add garlic and lemon.
This browning releases a TON of flavor in the cabbage, and truly elevates this typically boring vegetable into a tasty and delicious side for corned beef! It only takes about 10 minutes, and all you have to do is stir it a few times. So easy!
How To Make Crispy Corned Beef And Lemon Garlic Cabbage:
Guys, its actually SUCH an easy meal! Trust me, you are going to want to make this Dutch Oven corned beef year after year for your Saint Patricks Day Dinner!
First, boil water with the spices and aromatics. We’re talking mustard seeds, whole black or rainbow peppercorns and garlic cloves. Add your piece of corned beef, making sure that it is fully submerged, and let it simmer for about 3 hours. You may have to add more water from time to time to keep the meat submerged.
When the meat is about 15 minutes from being done, toss your sliced cabbage and red onion (optional) into a large pot (it won’t fit in a pan, trust me!) with butter, and sauté, stirring frequently. After it has sautéed for about 8 minutes, add your minced garlic and lemon juice. Continue to stir and sauté until the cabbage begins to brown.
When the meat is done boiling, transfer it to a buttered hot pan and begin to pan sear it on each side. Toss the potatoes into the corned beef water, and boil until tender, about 10 minutes.
THATS IT!!!! So easy, and SO much flavor!
Frequently Asked Questions:
|Is corned beef salty? Is there anything you can do to make corned beef less salty?
|So this is a little trick that my mom taught me. First of all, always try to purchase the best quality corned beef that you can find. But if you suspect your piece might be salty, try boiling it in water for about 10 minutes (without the seasoning). After 10 minutes, pour that water out, and refill the pot with new water. Salt follows water, so in that first 10 minutes, a lot of salt will escape the meat.
|Do I have to use butter to pan sear the meat and cook the cabbage?
|No, you absolutely don’t HAVE to use butter. To be honest, corned beef isn’t exactly a ‘healthy’ food to begin with, so in my eyes if I’m eating it, I might as well go all out! The butter really compliments the flavors of the meat and cabbage well in my eyes, however, if you would like to use olive oil, coconut oil or ghee, that would be totally acceptable.
|What kind of potatoes should I use?
|I love this question, because I definitely used to be that person that would stress about the specific type of potato that a recipe called for. I’m going to give you a little bit of hippie advice right here: IT DOESN’T REALLY MATTER. I mean SURE, some potatoes taste different and cook differently than others. Some potatoes are better for boiling, and some are better for roasting. But when it comes down to it, a potato is a potato! I used Yukon Golds, but I promise, you can use WHATEVER potato you fancy. Just make sure you clean them well.
|What if my corned beef comes with a seasoning packet?
|A lot of corned beefs come with their own seasoning packet. I find that this packet usually does not have enough seasoning in it for my liking. So if you want, you can still use it, just add a bit more mustard seeds and peppercorns. I toss garlic cloves into the water as well, which I think adds a nice flavor boost to the meat.
|Can I eat the spices for corned beef and cabbage?
|This is totally up to you! When you drain the potatoes, there will still be a lot of peppercorns and mustard seeds on the potatoes. Boiling them for 3 hours softens them up a lot, however there is definitely the occasional hard peppercorn in the mix. I served my potatoes WITH the seasoning still on it, but if you want to take it off, just rinse the potatoes in a large slitted colander to get the seasoning off of them.
When To Serve Corned Beef And Cabbage?
This is the best corned beef brisket recipe for Saint Patricks Day dinner! Your family will be blown away with how a few simple techniques transformed this traditional Irish dinner! Corned beef, potatoes and cabbage makes a great weekend dinner idea as well!
While the stovetop corned beef is cooking, you can get some work done around the house, or sit down and enjoy some time alone (ahh this sounds wonderful!).
I am going to let you in on a little-known fact about me. If I had ONE meal to chose for my last dinner, it would be corned beef, potatoes, and cabbage! I absolutely LOVE this meal. And I’m not even Irish!
It might have to do with the salt: I have always loved salty foods, they are my comfort zone. But I truly think if I had to chose one meal to eat on the last day of my life, it would be this exact recipe. Its just so cozy and delicious!
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Crispy Corned Beef And Lemon Garlic Cabbage
- 1 5 pound corned beef brisket (the best quality you can find)
- 2-3 pounds Yukon Gold potatoes, scrubbed and quartered (any kind of potato works, adjust accordingly)
- 1 head of cabbage, sliced
- 1/2 red onion, chopped (optional)
- juice of 1/2 of a lemon
- 8 cloves whole garlic for the water seasoning, plus 4 minced cloves for the cabbage (12 total)
- 1 1/2 tbsp mustard seeds
- 1 1/2 tbsp peppercorns
- 2 tbsp unsalted butter, divided
- parsley for garnish
- Place the corned beef in a large stock pot or dutch oven with enough water to submerge the corned beef. Toss into the pot the mustard seeds, peppercorns and 8 cloves of peeled garlic. Bring the water to a boil, then reduce to a simmer. Simmer for 3-3.5 hours, uncovered.
- About 15 minutes before the beef is done cooking, heat a large pot over medium-high heat. Toss in 1 tbsp of butter, and add the sliced cabbage. Cook the cabbage over medium/medium-high heat for about 8 minutes, stiring frequently. At this point add 4 minced garlic cloves to the pot, and squeeze in the juice of half of a lemon. Stir and continue to cook until the cabbage begins to brown, then remove from heat.
- When the meat is done cooking, transfer it from the water to a plate. Toss the quartered potatoes into the boiling corned beef water and cook until fork tender, about 10 minutes.
- To pan sear the corned beef, heat a large skillet over medium-high heat. Add 1 tbsp of butter, and transfer the corned beef to the skillet. Sear on each side until browning and crispy, about 2 minutes per side.
- Drain the potatoes (you can save the seasoned water for a stock if you like!). Slice the corned beef and serve with the lemon garlic cabbage and potatoes. Sprinkle with parsley and enjoy!