This Gordon Ramsay Corned Beef And Cabbage Recipe is a tender and flavorful recipe, which is made with corned beef brisket and green cabbage. It’s a classic, foolproof recipe, ready in about 2 hours and 50 minutes.
Jump to RecipeGordon Ramsay Corned Beef And Cabbage Recipe Ingredients
- 1 corned beef brisket with a spice packet
- 10 small red potatoes, halved
- 5 medium carrots, cut into 3-inch chunks
- 1 large head green cabbage, quartered
- Optional Aromatics: 2 bay leaves, 6 peppercorns, 2 garlic cloves
How To Make Gordon Ramsay Corned Beef And Cabbage Recipe
- Boil the Brisket: Place the corned beef brisket in a large Dutch oven or stockpot and cover it with cold water. Add the contents of the spice packet and any optional aromatics. Bring the water to a boil, then reduce the heat to a low simmer. Cover and cook for 2 hours.
- Add Root Vegetables: Add the halved potatoes and carrot chunks to the pot with the brisket. Continue to simmer for another 10–15 minutes until they are starting to become tender.
- Add the Cabbage: Gently place the cabbage quarters into the pot. Cook for 15 more minutes, or until the cabbage is tender but not mushy.
- Rest and Slice: Carefully remove the brisket from the pot and place it on a cutting board. Let it rest for at least 15 minutes. Slice the corned beef against the grain into ¼-inch thick slices and serve with the cooked vegetables and a ladle of the broth.
Recipe Tips
- Why start with cold water? Starting the brisket in cold water and bringing it to a boil slowly helps to draw out impurities from the meat, resulting in a cleaner-tasting broth.
- How do you get a clean broth? As the water comes to a boil, you may see foam or scum rise to the surface. Use a large spoon to skim this off and discard it. This keeps the cooking broth clear and more appetizing.
- What’s the best way to rest the meat? After the long simmer, the meat is very hot. If you leave it in the pot, the residual heat from the broth will continue to cook it, potentially making it tough. Resting it on a cutting board allows the muscle fibers to relax and reabsorb the juices.
- How thick should you slice corned beef? Aim for slices that are about ¼-inch thick. If they are too thin, they can fall apart or dry out quickly. If they are too thick, the meat can be chewy.
What To Serve With Corned Beef And Cabbage
This is a classic all-in-one meal, but it is traditionally served with:
- A side of creamy horseradish sauce
- Spicy brown or whole-grain mustard
- A slice of rye bread
How To Store Corned Beef And Cabbage
- Refrigerate: Store leftover corned beef and vegetables in an airtight container, covered with some of the cooking broth to keep it moist. It will keep in the refrigerator for up to 3 days. It’s excellent for making sandwiches (like a Reuben) the next day.
Corned Beef And Cabbage Nutrition Facts
- Calories: 673 kcal
- Protein: 40g
- Fat: 45g
- Carbohydrates: 25g
- Sodium: 2800mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is corned beef?
Corned beef is a cut of beef brisket that has been cured in a salt brine. The u0022cornsu0022 refer to the large grains of rock salt used in the curing process. This method was originally used for meat preservation.
Do I have to use the spice packet that comes with the brisket?
The included spice packet typically contains a mix of peppercorns, bay leaves, mustard seeds, and other aromatics that give corned beef its signature flavor. It’s highly recommended to use it. If your brisket doesn’t come with one, you can create your own pickling spice blend.
Can I make this in a slow cooker?
Yes, corned beef is perfect for a slow cooker. Place the brisket, spice packet, and aromatics in the slow cooker and cover with water. Cook on low for 8-10 hours. Add the vegetables during the last 1-2 hours of cooking so they don’t become mushy.
Gordon Ramsay Corned Beef And Cabbage Recipe
Course: DinnerCuisine: Irish-AmericanDifficulty: Easy6
servings20
minutes2
hours30
minutes673
kcalA classic comfort food dish featuring tender, slow-simmered corned beef brisket served with hearty potatoes, carrots, and cabbage.
Ingredients
1 corned beef brisket with spice packet
10 small red potatoes, halved
5 medium carrots, cut into 3-inch chunks
1 large head green cabbage, quartered
Optional: 2 bay leaves, 6 peppercorns, 2 garlic cloves
Directions
- Place brisket in a large pot, cover with cold water, and add the spice packet and any optional aromatics.
- Bring to a boil, then reduce heat and simmer for 2 hours.
- Add potatoes and carrots to the pot and simmer for another 10-15 minutes.
- Add the cabbage quarters and cook for a final 15 minutes until all vegetables are tender.
- Remove the brisket and let it rest for 15 minutes before slicing against the grain.
- Serve with the cooked vegetables and some of the broth.
Notes
- Starting the brisket in cold water helps to create a cleaner broth.
- Skim any foam that rises to the surface during the initial boil.
- Resting the meat on a cutting board, not in the hot broth, prevents it from overcooking.
- Slice the brisket about ¼-inch thick for the best texture.
