Corned Beef and Cabbage
This is the only recipe for corned beef and cabbage you'll ever need. True to its roots, there's nothing fancy about it. Boil the beef, fry the cabbage and your dinner is ready to enjoy.
- 3 lb corned beef brisket
- 1 tbsp clarified butter
- 1 tbsp olive oil
- ½ green cabbage (cored, thinly sliced)
- ½ tsp salt
- ½ tsp cracked black pepper
Place the corned beef in a large pot. Cover it with water and bring to the boil. Reduce to a simmer, cover and cook for 3 hours until fork tender. Check on the corned beef every now and again to make sure there is enough water in the pot.
After 3 hours, turn off the flame and allow the corned beef to sit in the water for 15 minutes. Remove to a cutting board and slice across the grain.
Melt the butter and olive oil in the skillet over medium heat. Add the sliced cabbage. It will take up a lot of space in the pan but don't worry it will cook down. Coat the cabbage in oil and then allow it to sit until it starts to turn brown, about 5 minutes.
When one section of the cabbage has browned, then move it so another part can brown. Don't constantly move it in the pan. It should take about 15 minutes for all the cabbage to cook. Season with salt and pepper.
Serve with mustard, carrots, and potatoes (see serving suggestions for other ideas).