Corned Beef and Cabbage with Horseradish Cream Sauce
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Ingredients (15)
For the brine:
- 6 cups water
- 3/4 cup kosher salt
- 1/3 cup packed light brown sugar
- 1/4 cup pickling spice
- 1 (5-pound) beef brisket
For the corned beef, cabbage, and sauce:
- 1 medium yellow onion, quartered
- 3 large carrots, peeled and cut crosswise into thirds
- 6 medium garlic cloves, smashed
- 1 cup sour cream
- 2 tablespoons prepared horseradish
- 2 tablespoons Dijon mustard
- 1 teaspoon freshly squeezed lemon juice
- Kosher salt
- Freshly ground black pepper
- 1 medium head green cabbage, cut through the core into 6 wedges
Tip
How to Thaw Beef
As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you’re in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.
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Tip
How to Freeze Beef
In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.
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Tip
How to Store Beef
For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.
Never refrigerate raw meat if it’s been sitting out beyond two hours.
Never refrigerate raw meat if it’s been sitting out beyond two hours.
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Tip
How to Store Corned Beef
It’s important to always check the “sell by” date of uncooked corned beef, as it should remain in its pouch with pickling juices. You will generally be able to store it in your refrigerator for five to seven days.
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Tip
How to Freeze Corned Beef
Prolonged freezing will certainly affect the taste and texture of corned beef, but it will still be safe to eat for up to one month. First, drain the brine to rid the meat of its excess salt. Salt encourages texture changes and can increase the rotting process. Next, wrap the meat tightly (a vacuum sealer is preferred) with plastic wrap and ensure that the air content is minimal. Wrap the beef with another layer of plastic wrap and place into the freezer.
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Tip
How to Thaw Corned Beef
There is no need to thaw frozen uncooked corned beef before cooking, as it is typically placed in a slow cooker or a pot of simmering water.
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Liven up this classic Irish boiled dinner by curing the beef yourself. Our recipe takes less time than most (3 days instead of weeks), and you can tailor the seasoning to your own taste. You’ll likely have leftovers—use them up in a Corned Beef–Potato Rösti or our larger-than-life Reuben Sandwich.
What to buy: We use a whole boneless beef brisket for this recipe; you may need to special-order one from your butcher.
Game plan: If you want to make this for St. Patrick’s Day, plan ahead—you will need to let the beef brine for at least 3 days before you cook it. If you want the pickled flavor to be more prominent, you can brine the beef for up to 1 week. The color will be more gray than store-bought corned beef, which is often full of nitrates and curing salt, helping keep it pink.
This recipe was featured as part of our Make Your Own Corned Beef project.
Instructions
For the brine:
- 1Combine the water, salt, sugar, and pickling spice in a large saucepan and bring to a boil over high heat, stirring until salt and sugar have dissolved. Remove from heat and let cool to room temperature.
- 2Poke several holes on all sides of the brisket with a knife or metal skewer and place in a 2-1/2-gallon resealable plastic bag. Pour the brine over the meat (making sure the meat is completely submerged), press out excess air, seal the bag, and place in a 13-by-9-inch baking dish. Refrigerate for 3 days or up to 1 week.
For the corned beef, cabbage, and sauce:
- 1Remove the beef from brine and brush off any spices that have stuck to the meat. Place in a Dutch oven or large, heavy-bottomed pot with a tightfitting lid. Add the onion, carrots, garlic, and enough cold water to cover. Bring to a boil over high heat and then reduce to a simmer. Skim any foam that floats to the top, cover, and simmer until meat is fork tender, about 2 to 3 hours.
- 2Meanwhile, combine the sour cream, horseradish, mustard, and lemon juice in a medium nonreactive bowl. Season with salt and freshly ground black pepper as needed, cover, and refrigerate until ready to serve.
- 3Once the beef is fork tender, add the cabbage to the pot, cover, and cook until cabbage is easily pierced with a knife, about 10 to 15 minutes.
- 4Remove the beef to a cutting board and let rest for 10 minutes. Trim fat as desired and thinly slice against the grain. Serve with vegetables and horseradish sauce.
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