Bobby Flay Corned Beef and Cabbage Recipe
If you want a classic comfort meal with bold flavor, this Bobby Flay Corned Beef and Cabbage Recipe is a perfect choice.
Ingredients
Main Ingredients
- 3 –4 pounds corned beef brisket with spice packet
- 10 cups water or beef broth
- 1 onion quartered
- 4 garlic cloves smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
Vegetables
- 6 medium potatoes peeled and halved
- 4 carrots cut into large pieces
- 1 small cabbage cut into wedges
Optional Seasoning
- 1 tablespoon mustard
- 1 tablespoon apple cider vinegar
- Fresh parsley for garnish
Instructions
Prepare the Beef
- Remove corned beef from packaging and rinse lightly under cold water.
Place in Pot
- Put beef in a large pot with onion, garlic, bay leaves and spice packet.
Add Liquid
- Pour in water or beef broth until beef is fully covered.
Start Cooking
- Bring to a boil, then reduce heat to low.
Simmer Slowly
- Cover and simmer for 2.5 to 3 hours until meat is tender.
Add Potatoes and Carrots
- Add potatoes and carrots into the pot and cook for 30 minutes.
Add Cabbage
- Add cabbage wedges and cook for another 15–20 minutes.
Check Tenderness
- Make sure vegetables are soft and beef easily pulls apart.
Rest the Meat
- Remove beef and let it rest for 10 minutes before slicing.
Slice and Serve
- Slice against the grain and serve with vegetables and broth.
Notes
- Cook on low heat for best tenderness.
- Slice beef against the grain for softness.
- Add mustard or horseradish for extra flavor.
- Use beer instead of broth for deeper taste.
- Do not overcook cabbage.
- Add turnips for a traditional touch.
- Let meat rest before slicing to keep juices inside.