Corned Beef with Cabbage

From the kitchen of Carly

A proper braise that transforms tough brisket into fork-tender slices through hours of gentle simmering with cabbage, carrots, and onions. Mustard and thyme do the heavy lifting here. Serve with waxy potatoes and sharp mustard on the side.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 lb corned brisket of beef
  • 13 large carrots, cut into large chunks
  • 16 to 8 small onions
  • 11 teaspoon dry English mustard
  • 1large sprig fresh thyme and some parsley stalks, tied together
  • 11 cabbage
  • 1salt and freshly ground pepper

Instructions

  1. Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.

  2. Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.