If you’re looking for a comforting and hearty meal, look no further than Corned Beef and Cabbage. This classic dish is a perfect way to celebrate St. Patrick’s Day or any occasion that calls for a delicious and satisfying meal. But before you start cooking, you may be wondering, boiled or baked corned beef? Which corned beef should you buy? And how do you store corned beef and cabbage? In this recipe, we’ll answer those questions and guide you through the steps to make a mouth-watering corned beef and cabbage dish that will delight your taste buds.
Boiled or Baked Corned Beef?
The topic of boiled or baked corned beef for corned beef and cabbage recipes has been a topic of debate for some time. While the traditional method has been to boil both the beef and cabbage, some people have started to explore other options, such as baking the corned beef. One popular way to bake corned beef is to slather it with honey mustard and speckle it with cloves before baking it in the oven.
However, the question of which method is better remains a matter of personal preference. One person’s favorite way of cooking corned beef may not necessarily be another’s. In fact, in a taste test conducted by some, they cooked corned beef and cabbage both ways, boiled and baked, and the winner was not clearly determined. Ultimately, the decision between boiled or baked corned beef comes down to what appeals to your taste buds and how you prefer the texture of the meat.
Which Corned Beef to Buy?
When it comes to selecting the right corned beef to buy for your corned beef and cabbage dish, there are a few things to consider. First, look for a cut that is well-marbled and has a good amount of fat. This will help keep the meat moist during cooking and prevent it from becoming dry and tough.
There are typically two types of corned beef available at most grocery stores: the point cut and the flat cut. The point cut is fattier and tends to have more flavor, while the flat cut is leaner and more evenly shaped, making it easier to slice.
If you prefer a meatier cut with more flavor, go for the point cut. However, if you want a leaner cut that is easier to slice, opt for the flat cut. Whichever type of corned beef you choose, make sure to read the label carefully to ensure it is made with quality ingredients and has not been injected with excessive amounts of sodium or other additives.
How to Store Corned Beef and Cabbage?
To store corned beef and cabbage, place any leftover dish in an airtight container and store it in the refrigerator. It’s important to refrigerate leftovers as soon as possible, ideally within two hours of cooking or reheating. Leftovers can be refrigerated for up to three days.
When reheating, it’s recommended to warm the dish in the oven until the meat reaches a minimum internal temperature of 165 degrees F to ensure that it is safe to eat. If you have a lot of leftovers and don’t plan to eat them within three days, consider freezing them instead. Leftovers can be frozen for up to two months in an airtight container or freezer bag. To reheat frozen corned beef and cabbage, thaw it in the refrigerator overnight before reheating.
Corned Beef and Cabbage
- 1 onion peeled and left whole
- ¼ cup chopped fresh parsley
- 4 ½ pounds corned beef brisket
- 1 small head cabbage cored and cut into wedges
- 6 large potatoes quartered
- 2 tablespoons butter
- ½ teaspoon garlic powder
- 4 large carrots peeled and sliced
- 2 bay leaves
- 1 pinch salt
- 5 black peppercorns
- In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt.
- Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes.
- Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
- Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid.
- Simmer for an additional 15 minutes or until the potatoes are tender.
- Skim off any oil that comes to the surface. Stir in the butter and parsley.
- Remove the pot from the heat.
- Remove meat from the pot and place onto a serving dish and let rest for 15 minutes.
- Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain.
- Serve meat on a platter and spoon juices over meat and vegetables.