Michael Symon Corned Beef And Cabbage

Few meals are as traditional and satisfying as corned beef and cabbage. Discover Michael Symon’s version of this classic dish, which adds his unique spin to elevate the flavors and impress your guests. Renowned for his culinary expertise, Symon combines aromatic spices and bold flavors to create a comforting and exciting corned beef and cabbage recipe. Whether you’re a seasoned chef or just starting your culinary journey, this dish is guaranteed to be a hit every time.

More Recipes From us:

• Bobby Flay Corned Beef And Cabbage
• Ina Garten Corned Beef And Cabbage
• Pioneer Woman Slow Cooker Corned Beef And Cabbage

💓 Why You’ll Love This Corned Beef And Cabbage Recipe

• The aromatic spices used, such as coriander and mustard seeds, elevate the flavors of the corned beef, adding nuance and complexity.
• Michael Symon’s technique ensures succulent and juicy meat that easily separates from the bone when cooked. The beef is simmered in a savory broth, allowing it to retain its tenderness and flavor.
• Symon’s inventive side dishes take this dish to the next level. The cabbage is roasted with garlic and bacon, resulting in a richer flavor and crunchier texture compared to boiling. Additionally, the dish is accompanied by roasted root vegetables and a creamy horseradish sauce.
• Perfect for celebrating St. Patrick’s Day or any occasion, Symon’s take on this traditional Irish dish brings warmth and satisfaction to the table, regardless of your heritage.

🍝 Michael Symon Corned Beef And Cabbage Ingredients

• 1 (3-4 pound) corned beef brisket, rinsed
• 1 onion, chopped
• 3 garlic cloves, smashed
• 1 tablespoon coriander seeds
• 1 tablespoon mustard seeds
• 3 bay leaves
• Water, as needed
• 1 head green cabbage, cut into 8 wedges
• 6 garlic cloves, chopped
• 6 slices bacon, chopped
• 1/2 cup chicken broth
• 1/4 cup red wine vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• Salt and pepper, to taste
• Horseradish sauce, for serving

🔪How To Make Michael Symon Corned Beef And Cabbage

1. In a large pot, combine the corned beef, onion, garlic, coriander seeds, mustard seeds, and bay leaves. Add enough water to cover the beef by 1 inch.
2. Bring the water to a boil over high heat. Reduce the heat to low and simmer the beef, covered, for 2 to 2 1/2 hours, or until it is tender and fully cooked.
3. Preheat the oven to 400°F (200°C). Arrange the cabbage wedges in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with chopped garlic, bacon, salt, and pepper.
4. Roast the cabbage for 20 to 25 minutes, or until it is tender and browned in spots.
5. In a small saucepan, combine the chicken broth, red wine vinegar, Dijon mustard, honey, and a pinch of salt. Heat the mixture over medium heat, stirring occasionally, until it is heated through.
6. To serve, slice the corned beef against the grain and arrange it on a platter. Serve the roasted cabbage alongside the beef, drizzled with the mustard sauce. Serve the horseradish sauce on the side.

💭Recipe Tips

• Rinse the corned beef in cold water before cooking to remove any excess salt.
• Use a sizable pot to account for possible shrinkage of the corned beef during cooking.
• Skim off any foam or fat that accumulates on the surface of the simmering corned beef to maintain a clear and delicious broth.
• Cook the beef until it is soft and tender, which may take up to three hours depending on the cut of meat.
• Roast the cabbage until it is browned and soft for optimal flavor and texture.
• Prepare the mustard sauce ahead of time and warm it just before serving to save time during the final preparation.
• Serve the corned beef and cabbage with mashed potatoes, soda bread, or roasted root vegetables for a well-rounded meal.

🍴 What To Serve With Corned Beef And Cabbage?

• Carrots, parsnips, and potatoes roasted in the oven complement the savory corned beef with their natural sweetness.
• Creamy mashed potatoes are a traditional side dish that pairs well with the rich flavors of corned beef.
• Traditional bread can help balance the saltiness of the corned beef.
• Braised greens in garlicky olive oil provide a healthy and flavorful alternative to starchy sides, adding a delightful bitterness that complements the dish.

🥶 How To Store Leftovers

• Refrigerator: Once cooled to room temperature, store the corned beef and cabbage leftovers in an airtight container or plastic bag in the refrigerator for up to four days.
• Freezer: For longer-term storage, cool the leftovers and place them in a freezer-safe container or bag, ensuring proper labeling with the date. Frozen leftovers can be stored for an extended period.
• Separate meat and vegetables: To maintain freshness and prevent texture changes, store the meat and vegetables separately.
• Slice the meat before storing: If you plan to use the corned beef for sandwiches or other recipes, slice it before refrigerating or freezing to facilitate future use.

🌡️ How To Reheat Leftovers

• Oven: Preheat the oven to 350°F. Place the leftovers in an oven-safe dish, cover with foil, and bake for 20-30 minutes or until heated through.
• Stovetop: Place the leftovers in a pot or saucepan, add a splash of water or broth, cover, and heat over medium-low heat until heated through, stirring occasionally.
• Microwave: Place the leftovers in a microwave-safe dish, cover with a damp paper towel, and microwave on high for 1-2 minutes or until heated through, stirring halfway through.
• Skillet: Heat a skillet over medium-high heat, add a small amount of oil or butter, and cook the leftovers, stirring occasionally, until heated through and browned in spots.

FAQ Section

Try More Michael Symon Recipes:

• Michael Symon Meatloaf
• Michael Symon Corn Pudding
• Michael Symon Creamed Corn

Michael Symon Corned Beef And Cabbage Nutrition Facts

• Calories: 590
• Total Fat: 24g
• Saturated Fat: 8g
• Cholesterol: 120mg
• Sodium: 890mg
• Total Carbohydrates: 39g
• Dietary Fiber: 8g
• Sugars: 10g
• Protein: 45g