Recipes Nugget Markets Signature Recipes
Corned Beef & Cabbage
- Prep time
- 10 minutes PT10M
- Cook time
- 3½–4 hours PT4H
- Yield
- 4–6 servings
- Difficulty
Get in the St. Patrick’s Day spirit with this easy and delicious recipe!
Ingredients
- 1 corned beef brisket
- 2 tablespoons hot Chinese mustard
- 6 red potatoes, quartered
- 3 carrots, peeled and halved
- 1 yellow onion, peeled and quartered
- 2 parsnips, peeled and quartered
- ½ head cabbage, cut into wedges leaving portion of the core
Preparation
Place brisket in a large stock pot and cover by about 2 inches of cold water. Bring just to a boil over medium-high heat. Reduce heat to low and simmer for 3 hours.
Preheat oven to 400°F.
After the 3 hours, remove brisket from the stock pot and slather with mustard. Place in the oven to form a crust, about 30–45 minutes.
While the brisket is browning, cook the potatoes, carrots, and onion in the poaching liquid. Start checking the vegetables after about 20 minutes. When the potatoes are almost cooked, drop in the parsnips and cabbage wedges. Cook until just tender, about 8–10 minutes. Separate from the sauce and set aside.
When the brisket is finished, allow it to rest for 10–15 minutes. Carve and serve with the vegetables and the strained poaching liquid on the side.