This Dublin-style corned beef and cabbage is a comforting, robust meal that brings the warmth of a traditional Irish kitchen to your table. Unlike the quick-boiled St. Patrick’s Day version, this recipe involves a long, gentle simmer that transforms the lean corned beef into fork-tender slices while infusing the broth with deep, savory flavors from onions, garlic, and orange peel. The vegetables&# 226;ÂÂleeks, potatoes, carrots, and cabbageâÂÂare added later to retain their texture and freshness, resulting in a harmonious balance of tender meat and crisp-tender veggies. Perfect for chilly evenings or a special weekend dinner, this dish pairs beautifully with crusty black bread, sweet butter, and tangy Cumberland sauce for a truly satisfying experience.
Dublin Corned Beef & Cabbage – House Beauti
Description
This Dublin-style corned beef and cabbage is a comforting, robust meal that brings the warmth of a traditional Irish kitchen to your table. Unlike the quick-boiled St. Patrick's Day version, this recipe involves a long, gentle simmer that transforms the lean corned beef into fork-tender slices while infusing the broth with deep, savory flavors from onions, garlic, and orange peel. The vegetables&# 226;ÂÂleeks, potatoes, carrots, and cabbageâÂÂare added later to retain their texture and freshness, resulting in a harmonious balance of tender meat and crisp-tender veggies. Perfect for chilly evenings or a special weekend dinner, this dish pairs beautifully with crusty black bread, sweet butter, and tangy Cumberland sauce for a truly satisfying experience.Ingredients
Directions
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Rinse the lean corned beef under cold water and pat it dry with paper towels.
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In a large heavy-bottomed casserole or Dutch oven, place the corned beef along with onions studded with cloves, whole carrots, garlic cloves, celery ribs with leaves, flat-leaf parsley sprigs, and the peel from one orange.
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Cover the meat and vegetables with cold water and bring to a boil over high heat.
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Reduce the heat to medium-low to maintain a gentle simmer; partially cover the pot.
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Simmer for about 3 hours, turning the meat every 30 minutes and skimming off any foam that rises to the surface.
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When the meat is tender and can be easily pierced with a fork, remove it to a plate, cover with aluminum foil, and keep warm.
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Pour the broth through a strainer into a bowl to remove the flavoring vegetables (reserve these for another use if desired), then return the clear broth to the casserole.
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Add the cleaned leeks, peeled potatoes, cabbage wedges, carrot pieces, salt, and coarsely ground black pepper to the broth.
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Bring the broth back to a boil, then reduce heat to medium and simmer, partially covered, for 30 minutes until the vegetables are tender.
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Stir in 2 tablespoons of coarsely chopped flat-leaf parsley.
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Before serving, slice the corned beef against the grain and arrange it on a large decorative serving platter.
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Arrange the cooked vegetables around the sliced beef on the platter.
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Ladle the hot broth over the meat and vegetables to moisten them.
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Sprinkle the remaining chopped parsley over the top.
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Serve immediately with baby artichokes, Cumberland sauce, orange horseradish cream, coarse black bread, and pots of sweet butter.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 41.7kcal
- % Daily Value *
- Total Fat 2.5g4%
- Saturated Fat 1.0g5%
- Cholesterol 13.0mg5%
- Sodium 12.0mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 4.3g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
