Ina Garten Corned Beef and Cabbage Recipe
The Ina Garten Corned Beef and Cabbage Recipe is a warm and comforting meal. It is simple, hearty and full of flavor. Many people enjoy this classic dish for family dinners.
Ingredients
- 3 pounds corned beef brisket with spice packet
- 1 large onion chopped
- 4 cloves garlic minced
- 4 cups beef broth
- 3 carrots cut into chunks
- 4 medium potatoes peeled and cut
- 1 small green cabbage cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon black pepper
- 2 bay leaves
- Fresh parsley for garnish
Instructions
Prepare the Beef
- Remove the corned beef from the package. Rinse it lightly under cold water. Pat it dry with paper towels. This removes extra salt and helps the meat taste balanced.
Start the Cooking Base
- Heat olive oil in a large Dutch oven over medium heat. Add chopped onion and garlic. Cook them for about three minutes. Stir often until they become soft and fragrant.
Add the Corned Beef
- Place the corned beef into the pot. Sprinkle the spice packet over the meat. Add bay leaves and black pepper. Pour in the beef broth until the meat is mostly covered.
Slow Cook the Meat
- Bring the liquid to a gentle boil. Reduce the heat to low. Cover the pot with a lid. Let the beef simmer slowly for about two hours.
Add the Vegetables
- Add carrots and potatoes to the pot. Place them around the beef. Cover again and cook for another twenty minutes. The vegetables will start to soften.
Cook the Cabbage
- Add cabbage wedges to the pot. Push them gently into the broth. Cover and cook for fifteen minutes more. The cabbage should become soft but still hold shape.
Slice and Serve
- Remove the corned beef from the pot. Let it rest for five minutes. Slice the meat against the grain. Serve with cabbage, carrots and potatoes.
Notes
- Cook the beef slowly for the best tender texture.
- Slice the meat against the grain for softer bites.
- Do not overcook the cabbage. It should stay slightly firm.
- Use fresh vegetables for better flavor.
- Let the beef rest before slicing.