Mohamed Shili An easy and delicious recipe from Ina Garten is this Corned Beef And Cabbage with Horseradish Cream Sauce, made with uncooked corned beef brisket, cold water, carrots, celery, onion, and spices. It takes about 3 hours and 20 minutes to prepare and cook. You can pair your Corned Beef And Cabbage with delicious sides such as Risotto Cakes, Garlic Bread and Charlie Bird Salad.
To prepare this Corned Beef And Cabbage, Ina starts by placing the corned beef, water, carrots, celery, onion, and spices in a large pot. She brings the mixture to a boil, then lowers the heat to simmer the beef until tender. After that, she adds new potatoes and cabbage to the pot for additional cooking. Finally, the beef is sliced and served with a homemade horseradish cream sauce.
Ina Garten Corned Beef And Cabbage Ingredients
- 3-pound uncooked corned beef brisket rinsed
- 16 cups cold water
- 2 medium carrots, unpeeled and cut into thirds
- 2 celery stalks, cut into thirds
- 1 large onion, peeled and quartered
- 2 bay leaves
- 2 teaspoons whole black peppercorns
- 2 teaspoons mustard seeds
- 10 whole juniper berries
- 8 whole allspice berries
- 4 whole cloves
- 1 pound of new potatoes, halved
- 1 medium green cabbage, cut into 8 wedges
Horseradish Cream:
- 1/2 cup sour cream
- 4 tablespoons prepared horseradish
- 2 teaspoons Dijon mustard
- 1/4 teaspoon Worcestershire sauce
- Kosher salt and freshly ground pepper
How To Make Ina Garten Corned Beef And Cabbage
- Prep the Pot: In a large 6-quart pot, combine the corned beef, water, carrots, celery, onion, bay leaves, peppercorns, mustard seeds, juniper berries, allspice, and cloves. Place the pot on high heat and bring the mixture to a boil.
- Simmer the Beef: Once boiling, lower the heat to maintain a slow simmer. Cover the pot with a lid and let the beef braise for about 3 hours. The beef should be very tender, and you should be able to easily pierce it with a fork.
- Cook the Veggies: Using a slotted spoon, remove and discard the vegetables and spices from the pot. Add the halved new potatoes to the cooking liquid. Cover the pot and bring it to a boil over medium heat for 10 minutes. Then, add the cabbage wedges and boil for another 10 minutes.
- Slice the Beef: Carefully remove the corned beef from the pot and place it on a cutting board. Cover it with plastic wrap to keep it warm. Slice the beef into 1/4-inch thick slices against the grain.
- Serve: Using a slotted spoon, transfer the cooked potatoes and cabbage onto a serving platter. Place the sliced beef next to them. Ladle 1 cup of the cooking liquid over the beef to keep it moist. Serve warm, accompanied by the horseradish cream.
Horseradish Cream:
- In a small bowl, mix together the sour cream, prepared horseradish, Dijon mustard, and Worcestershire sauce. Season with a pinch of kosher salt and freshly ground pepper, and give it a good stir.
What To Serve With Corned Beef And Cabbage
For a well-rounded meal, consider serving your corned beef and cabbage with side dishes like homemade dinner rolls, mashed potatoes, or a lemon arugula salad with pine nuts. These sides complement the main dish and add variety to your meal.
How To Store Corned Beef And Cabbage
In The Fridge:
Store leftover corned beef and cabbage in an airtight container in the fridge for up to 3-4 days. Make sure to separate the meat, vegetables, and any sauces to maintain their texture and flavor.
In The Freezer:
Freeze corned beef and cabbage in individual airtight containers or heavy-duty freezer bags. Label them with the date and consume within 2-3 months for the best quality.
How To Reheat Corned Beef And Cabbage
To reheat, thaw the frozen leftovers in the fridge overnight. Use a microwave-safe dish to reheat in the microwave, or warm them in a pot over low heat on the stove. Make sure to stir occasionally for even heating.
Try More Ina Garten Recipes:
Ina Garten Corned Beef And Cabbage
Description
An easy and delicious recipe from Ina Garten is this Corned Beef And Cabbage with Horseradish Cream Sauce, made with uncooked corned beef brisket, cold water, carrots, celery, onion, and spices. It takes about 3 hours and 20 minutes to prepare and cook. You can pair your Corned Beef And Cabbage with delicious sides such as homemade dinner rolls, air fryer mashed potatoes, lemon arugula salad with pine nuts, and moist Jiffy cornbread.
Ina Garten Corned Beef And Cabbage Ingredients
Horseradish Cream:
How To Make Ina Garten Corned Beef And Cabbage
- Prep the Pot: In a large 6-quart pot, combine the corned beef, water, carrots, celery, onion, bay leaves, peppercorns, mustard seeds, juniper berries, allspice, and cloves. Place the pot on high heat and bring the mixture to a boil.
- Simmer the Beef: Once boiling, lower the heat to maintain a slow simmer. Cover the pot with a lid and let the beef braise for about 3 hours. The beef should be very tender, and you should be able to easily pierce it with a fork.
- Cook the Veggies: Using a slotted spoon, remove and discard the vegetables and spices from the pot. Add the halved new potatoes to the cooking liquid. Cover the pot and bring it to a boil over medium heat for 10 minutes. Then, add the cabbage wedges and boil for another 10 minutes.
- Slice the Beef: Carefully remove the corned beef from the pot and place it on a cutting board. Cover it with plastic wrap to keep it warm. Slice the beef into 1/4-inch thick slices against the grain.
- Serve: Using a slotted spoon, transfer the cooked potatoes and cabbage onto a serving platter. Place the sliced beef next to them. Ladle 1 cup of the cooking liquid over the beef to keep it moist. Serve warm, accompanied by the horseradish cream.
- In a small bowl, mix together the sour cream, prepared horseradish, Dijon mustard, and Worcestershire sauce. Season with a pinch of kosher salt and freshly ground pepper, and give it a good stir.
