How to Make Corned Beef and Cabbage
Learn how to make this traditional St. Patrick’s Day dish.
Corned beef and cabbage is a traditional St. Patrick’s Day dish. But it’s a delicious and simple one-pot dish to prepare, making it perfect for any time of year. In this video, you’ll learn how to make corned beef and cabbage. It’s simple! We’ll show you the brining process that gives corned beef brisket its unique flavor and crumbly texture. You’ll see an easy way—the time-saving one-pot method—to make prepared corned beef with cabbage and other vegetables like potatoes, carrots, onions, and turnips. The name of the game here is low and slow cooking, using plenty of moisture, in this case, water or a dark stout beer. You’ll learn the difference between different types of corned beef brisket: point cut, which has more fat, and therefore flavor, and flat cuts, which are leaner and shrink less, making them a more economical choice. You’ll see how to prepare the meat and vegetables. You’ll learn a great way to cut the meat to make it the most tender. Serve this corned beef and cabbage with mustards and horseradish cream, and of course an Irish beer. And with the leftovers? Try a traditional corned beef Reuben sandwich with Swiss cheese and Thousand Island dressing or a traditional corned beef hash with fried eggs.
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