Corned Beef and Cabbage
Recipe GLPR180454e6768c40
A classic one-pot dinner featuring tender corned beef brisket simmered with cabbage, potatoes, carrots, and turnips, served with a creamy mustard sauce. This hearty, satisfying meal is ready in about three hours.
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Ingredients
1 (4-pound) corned beef brisket, center cut, brine and seasoning packet discarded
4 fresh thyme sprigs (5 inches each)
2 teaspoons whole coriander seeds
3 dried bay leaves
1 small head green cabbage (about 2 pounds), cut into 3-inch wedges with core intact
1 1/2 pounds baby gold potatoes, scrubbed and halved lengthwise if large
6 medium carrots (2 ounces each), peeled, halved crosswise diagonally, and halved lengthwise if large
3 medium purple-top turnips (4 ounces each), peeled and cut into eighths
2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
1/2 cup sour cream
2 tablespoons finely chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoons whole-grain mustard
1 tablespoon country Dijon mustard
1 1/2 teaspoons Worcestershire sauce
Directions
Place the corned beef brisket in a large pot or Dutch oven and cover with cold water. Bring to a boil over high heat, then drain and rinse the brisket under cold water. Return the brisket to the pot and cover again with fresh cold water.
Add the thyme sprigs, coriander seeds, and bay leaves to the pot. Bring to a boil, then reduce heat to low and simmer, partially covered, for 2 hours and 15 minutes, or until the brisket is tender when pierced with a fork.
Add the cabbage wedges, potatoes, carrots, and turnips to the pot. Season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Return to a simmer and cook for 25 to 30 minutes, until the vegetables are tender.
While the vegetables cook, prepare the mustard sauce by whisking together the sour cream, whole-grain mustard, Dijon mustard, Worcestershire sauce, chopped parsley, remaining 1 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper in a small bowl.
Remove the corned beef from the pot and let rest for 5 minutes. Slice the brisket against the grain into 1/4-inch-thick slices.
Arrange the sliced corned beef and cooked vegetables on a large serving platter. Discard the thyme sprigs and bay leaves. Pour some of the cooking liquid around the meat and vegetables if desired. Serve the mustard sauce on the side, garnished with additional fresh parsley.
