Classic NYC Corned Beef and Cabbage Delight
Experience the heartwarming flavors of traditional NYC-style corned beef and cabbage with this recipe, a cherished dish that hails from the city's vibrant Irish Catholic community. Inspired by my great-grandmother Delia O'Dowd, this hearty one-dish meal is perfect for gatherings and special occasions. The tender corned beef, complemented by sweet cabbage, flavorful potatoes, and vibrant carrots, creates a satisfying plate that is not just a meal, it's a celebration of heritage. While this dish may not be a staple in Ireland, it's undoubtedly become a beloved favorite on our shores, especially around St. Patrick's Day. Serve it with fresh rye or Irish soda bread and a dollop of yellow mustard to elevate the experience. Don't forget to save some for breakfast – it tastes even better the next day!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
corned beef brisket
2-6 lb (Select a thick slab, avoiding gristle; do not rinse.)
peppercorn
1 tsp (Use whole black and white peppercorns.)
dried bay leaves
2 (Use whole bay leaves.)
fresh cabbage
1-3 heads (Select a heavy head; remove outer leaves and quarter.)
medium red potatoes
1-12 (Scrub, rinse, quarter, leaving the skin on.)
fresh carrots
1 lb (Use small ones; peel and cut into quarters.)
fresh parsley
1 bunch (Chop the tops finely.)
real butter
1/4 lb or more (Use for coating potatoes; avoid margarine.)
fresh garlic clove
1 (Crush for rubbing the serving bowl.)
medium sweet onion
1 (Peel and cut into eighths.)
yellow mustard
to taste (Serve on the side.)
rye bread or Irish soda bread
1 loaf (Select either to serve alongside.)
Harp lager beer
1 bottle (optional) (Use to enhance flavor; optional.)
Instructions
1
Select a high-quality corned beef brisket, ensuring it is thick and well-trimmed, avoiding overly gristly pieces. If there is no spice bag included, gather some whole black and white peppercorns, along with dried bay leaves.
2
For the cabbage, choose a heavy, solid head devoid of any bitterness, discarding the outer leaves before rinsing and cutting it into quarters.
3
Pick small to medium-sized red potatoes, as the smaller, the better, for a tender and delightful texture. Scrub, rinse, and quarter them, leaving some peel for added flavor.
4
Get a small bag of fresh carrots, using only one per pot for flavoring without overwhelming the dish. Peel and cut into quarters.
5
Prepare all fresh ingredients: peel and cut the sweet onion into eighths, and chop the parsley leaves finely using kitchen scissors.
6
In a large Dutch oven or stock pot, place the brisket (fat side up) without rinsing it. Add the spice bag (or peppercorns and bay leaves) and cover with water and optional lager beer.
7
Bring the pot to a boil, then reduce the heat, cover, and let it simmer for about 2 hours.
8
After 2 hours, gently add the quartered potatoes on top of the brisket, ensuring everything is submerged, adding water if necessary, and simmer for an additional 10 minutes.
9
Next, layer the cabbage on top, followed by the onion and carrot pieces. Add more water if needed, bring to a boil again, then cover and simmer for 20 minutes or until the cabbage is tender.
10
Once done, crush the fresh garlic clove and rub it inside a large serving bowl. Transfer the hot potatoes into the bowl, adding at least a quarter pound of butter and a handful of chopped parsley. Gently mix until the butter is melted and coats the potatoes.
11
Reserve some chopped parsley for serving alongside the dish. To serve, slice the brisket against the grain and place everything on a large platter. Enjoy, and don’t forget to keep leftovers for a delicious breakfast the next day!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic NYC Corned Beef and Cabbage Delight?
It is a traditional hearty one-dish meal rooted in the NYC Irish Catholic community, featuring tender corned beef, cabbage, potatoes, and carrots.
Who inspired this specific recipe?
The recipe was inspired by the creator's great-grandmother, Delia O'Dowd.
Is corned beef and cabbage a traditional dish in Ireland?
While it is a beloved favorite in the United States, particularly on St. Patrick's Day, it is not considered a staple dish in Ireland itself.
How should I select the best corned beef brisket?
Choose a high-quality, thick slab of brisket that is well-trimmed and avoid pieces that appear overly gristly.
Should I rinse the brisket before cooking?
No, the instructions specify placing the brisket directly into the pot without rinsing it.
What spices should I use if there is no spice packet included?
If a spice bag is missing, use a teaspoon of whole black and white peppercorns along with two dried bay leaves.
What is the best type of cabbage to use?
Select a heavy, solid head of fresh cabbage that is free from bitterness.
How do I prepare the cabbage for the pot?
Discard the outer leaves, rinse the head, and cut it into quarters.
Which potatoes are recommended for this recipe?
Small to medium-sized red potatoes are best for achieving a tender and delightful texture.
Do I need to peel the red potatoes?
No, you should scrub and rinse them but leave some peel on for added flavor before quartering them.
How many carrots should be added to the pot?
While the recipe uses 1 lb of carrots, it suggests using only one carrot per pot for flavoring to avoid overwhelming the dish.
How do I prepare the sweet onion?
Peel the onion and cut it into eighths before adding it to the pot.
Can I add beer to the cooking liquid?
Yes, you can add one bottle of Harp lager beer to the water to enhance the flavor of the brisket.
How long should the brisket simmer initially?
The brisket should simmer covered in a Dutch oven or stock pot for approximately 2 hours.
When do I add the potatoes to the mix?
Add the quartered potatoes on top of the brisket after it has already simmered for 2 hours.
How long do the potatoes cook before adding the other vegetables?
Simmer the potatoes for about 10 minutes before layering the cabbage, onion, and carrots on top.
What is the final simmering time once all vegetables are added?
Once the cabbage and carrots are added, cover and simmer for an additional 20 minutes or until the cabbage is tender.
What is the secret garlic trick for the potatoes?
Crush a fresh garlic clove and rub it inside the serving bowl before transferring the hot potatoes into it.
How should the potatoes be seasoned before serving?
Mix the hot potatoes with at least a quarter pound of real butter and a handful of finely chopped fresh parsley.
How should I slice the corned beef?
The brisket should always be sliced against the grain to ensure tenderness.
What condiments are recommended with this meal?
Serve the dish with a dollop of yellow mustard on the side to elevate the experience.
Which types of bread pair well with this dish?
Fresh rye bread or Irish soda bread are the perfect accompaniments.
Can I use margarine for the potatoes?
No, the recipe specifies using real butter for coating the potatoes.
How do I prepare the fresh parsley?
Use kitchen scissors to finely chop the tops of a bunch of fresh parsley.
What should I do if the water level gets low during simmering?
Add more water as needed to ensure the meat and vegetables remain submerged.
Is this a good meal to make in advance?
Yes, it is excellent for leftovers and is said to taste even better the next day, especially for breakfast.
What size brisket does this recipe accommodate?
The recipe is designed for a corned beef brisket weighing between 2 and 6 pounds.
What should I do with the fat on the brisket?
Place the brisket in the pot with the fat side facing up.
Is this a one-pot meal?
Yes, it is described as a hearty one-dish meal where the meat and vegetables are cooked together.
When is this dish traditionally served?
It is a popular choice for family gatherings and special occasions, particularly St. Patrick's Day.