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Corned Beef and Cabbage MICHAEL SYMON

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Can’t get more Irish than this!

2 tablespoons olive oil
1 yellow onion (sliced)
1 head green cabbage (sliced 1/2 inch thick)
3 cloves garlic (sliced)
2 teaspoons carraway seeds (toasted)
2 pounds corned beef (cooked from the deli)
2 pounds baby yukon gold potatoes (halved)
2 cups beef stock
1 12- oz bottle lager
2 tablespoons whole grain mustard
1/4 cup parsley (chopped, for garnish)
1/4 cup freshly grated horseradish (for garnish)
Kosher salt and freshly ground black pepper

In a Dutch oven over medium high heat add the olive oil and onions. Saute until the onions are translucent, about 5 minutes. Add the cabbage and cook until it begins to soften. Once softened add the garlic, caraway seeds, corned beef, and potatoes. Season with salt and pepper. Add the beef stock, beer and bring to a boil. Reduce to a simmer, cover with a lid and cook until the potatoes are cooked through, about 35-40 minutes. Remove from heat and set the corned beef aside on a cutting board. Add the mustard to the cabbage and season with salt and pepper to taste.
To Serve: Slice the corned beef and serve with the braised cabbage and potatoes. Garnish with parsley and freshly grated horseradish.
Tip: For a hands-off approach, use a slow cooker to cook your corned beef and cabbage.

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