Dublin Sunday Corned Beef And Cabbage

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Servings: 8 Difficulty: Advanced
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A traditional Irish feast featuring tender brisket, vibrant cabbage, and creamy horseradish sauce
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This classic Dublin Sunday dish is the ultimate comfort food, featuring a slow-simmered corned beef brisket that falls apart at the touch. The meat is braised with aromatic onions, thyme, and parsley, infusing the broth with deep, savory flavors. Accompanied by tender potatoes, carrots, and mild cabbage, it offers a perfect balance of textures. The dish is traditionally served with a sharp, creamy horseradish sauce that cuts through the richness of the beef. It is an ideal centerpiece for Easter gatherings, St. Patrick’s Day celebrations, or any special family dinner where hearty, home-style cooking is desired.

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Dublin Sunday Corned Beef And Cabbage

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 1428.8

Description

This classic Dublin Sunday dish is the ultimate comfort food, featuring a slow-simmered corned beef brisket that falls apart at the touch. The meat is braised with aromatic onions, thyme, and parsley, infusing the broth with deep, savory flavors. Accompanied by tender potatoes, carrots, and mild cabbage, it offers a perfect balance of textures. The dish is traditionally served with a sharp, creamy horseradish sauce that cuts through the richness of the beef. It is an ideal centerpiece for Easter gatherings, St. Patrick's Day celebrations, or any special family dinner where hearty, home-style cooking is desired.

Ingredients

Directions

  1. Peel and slice 6 carrots and 8 potatoes; cube the potatoes.
  2. Wash and trim 1 small bunch of parsley.
  3. Cut 1 head of cabbage (about 2 lbs) into quarters.
  4. Place the corned beef brisket in a large pot and cover with cold water.
  5. Add the onion (stuffed with cloves), carrots, potatoes, dried thyme, and parsley to the pot.
  6. Bring the pot to a boil over high heat with the lid off.
  7. Once boiling, reduce heat to low, cover, and simmer for 3 hours.
  8. Periodically skim fat from the surface of the liquid.
  9. After 3 hours, remove and discard the thyme, parsley, and onion.
  10. Add the cabbage quarters to the pot.
  11. Simmer for an additional 20 minutes until the cabbage is tender.
  12. Remove the beef brisket and let it rest briefly before slicing against the grain.
  13. Arrange the sliced beef on the center of a large serving platter.
  14. Strain the vegetables and season the cabbage heavily with black pepper.
  15. Surround the beef with the cabbage, carrots, and potatoes.
  16. To make the sauce, whip 1/2 pint of whipping cream until stiff peaks form.
  17. Gently fold in 2 to 3 tablespoons of prepared horseradish.
  18. Serve the corned beef and vegetables with the horseradish sauce on the side.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1428.8kcal
% Daily Value *
Total Fat 85.2g132%
Saturated Fat 34.0g170%
Cholesterol 442.6mg148%
Sodium 409.6mg18%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.4g2%
Sugars 1.1g
Protein 147.8g296%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: corned beef, cabbage, irish, dublin, brisket, horseradish, simmer, potatoes, carrots, thyme, parsley, easter, st patrick's day, comfort food, traditional, family dinner, beef brisket, root vegetables, slow cooked, savory
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