Classic Corned Beef with Pickled Cabbage

This classic corned beef recipe brings together tender, flavorful beef, tangy pickled cabbage, and hearty potatoes for a comforting, satisfying meal. Slow-simmered with beer, onions, garlic, and aromatic spices, the beef becomes incredibly juicy and rich. Served alongside a tangy cabbage and potato salad, this dish is perfect for festive occasions or a cozy family dinner.

Notes from the Bistro Recipes Test Kitchen

For a deeper flavor, allow the potatoes and cabbage to marinate longer before serving. You can also swap out pale ale for a dark stout for a richer broth. If you prefer a milder cabbage flavor, blanch it briefly before pickling.

Ingredients

For the Corned Beef:

• 1 (5-pound) corned beef with seasoning packet
• 2 (12-ounce) bottles pale ale
• 1 large onion, quartered
• 6 garlic cloves, crushed
• 2 bay leaves
• 12 cups water

For the Pickled Cabbage and Potatoes:

• 1 1/2 pounds baby red potatoes, halved if small or quartered if large
• 3 cups distilled white vinegar
• 2 tablespoons mustard seeds
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 3 cups water
• 1 1/2 pounds green cabbage, cored and sliced 1/2-inch thick
• 1 cup chopped parsley

For Serving:

• 2 tablespoons each whole-grain mustard and Dijon mustard, combined

Instructions

Step 1: Cook the Corned Beef (2 hours 30 minutes)

1. In a large pot, place the corned beef along with the seasoning packet.
2. Add the pale ale, onion, garlic, bay leaves, and 12 cups of water.
3. Bring to a boil over high heat, then reduce to low and cover.
4. Simmer for approximately 2 hours and 30 minutes, or until the beef is tender.

Step 2: Prepare the Pickled Cabbage and Potatoes (15 minutes active, 1 hour resting)

1. In a medium saucepan, combine the potatoes with vinegar, mustard seeds, sugar, salt, and 3 cups of water.
2. Bring to a boil and then simmer over moderate heat until potatoes are fork-tender (about 12-15 minutes).
3. Transfer the potatoes to a large heatproof bowl and let them cool completely in the liquid.
4. Stir in the cabbage and refrigerate for 1 hour, stirring occasionally.
5. Drain well, transfer to a serving bowl, and stir in the chopped parsley.

Step 3: Slice and Serve

1. Transfer the cooked corned beef to a carving board and let it rest for 15 minutes.
2. Slice the beef against the grain for maximum tenderness.
3. Serve with the pickled cabbage and potatoes.
4. Offer the whole-grain and Dijon mustard blend at the table.

Serving Suggestions

This dish pairs beautifully with crusty rye bread or a side of buttered carrots for additional sweetness. For a more indulgent twist, serve with a creamy horseradish sauce.

Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Resting Time: 1 hour
Total Time: 3 hours 45 minutes
Servings: 6-8

Enjoy this classic corned beef meal with its perfect balance of richness and acidity, making every bite absolutely delicious!