Corned Beef and Cabbage

Corned Beef and Cabbage
Photo by Scott Phillips


  • 4 large sprigs fresh thyme
  • 2 large yellow onions (about 1 lb.), quartered
  • Malt vinegar, for drizzling (optional)
  • 1 large head green cabbage (about 3 lb.), outer leaves discarded, quartered
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. black peppercorns
  • 3 Tbs. pickling spice
  • + 7 more ingredients
    • 3 oz. (6 Tbs.) unsalted butter
    • 1 4- to 5-lb. corned beef brisket
    • 2 dried bay leaves
    • 4 medium red potatoes (about 1-½ lb.), scrubbed and quartered
    • 4 large carrots (about 1 lb.), peeled and cut into 2-inch lengths
    • 2 large celery stalks, cut into 2-inch lengths
    • 5 large cloves garlic, smashed

Cut a 5-inch square of cheese cloth and lay it on a flat work surface. Put 4 of the garlic cloves, the thyme, pickling spice, bay leaves, and peppercorns in the center of the cloth. Tie the opposite corners together, creating a pouch. Put the brisket and the spice pouch in a 12-quart stock pot a...

View full recipe at Fine Cooking


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