Serving corned beef with potato and cabbage is nothing new — but this recipe makes a few flavorful tweaks to freshen up the springtime favorite.
Ingredients
- 1 (5-pound) corned beef with seasoning packet
- 2 (12-ounce) bottles pale ale
- 1 large onion, quartered
- 6 garlic cloves, crushed
- 2 bay leaves
- 15 cups water, divided
- 1 1/2 pounds baby red potatoes, halved if small or quartered if large
- 3 cups distilled white vinegar
- 2 tablespoons mustard seeds
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 1/2 pounds green cabbage, cored and sliced 1/2-inch thick
- 1 cup chopped parsley
- 2 tablespoons each whole-grain mustard and dijon mustard, combined, for serving
Directions
- In a large pot, combine the corned beef and its seasonings with the beer, onion, garlic, bay leaves, and 12 cups of water and bring to a boil over high heat. Cover and simmer over low heat until the beef is tender, about 2 hours and 30 minutes.
- Meanwhile, in a medium saucepan, combine the potatoes with the vinegar, mustard seeds, sugar, salt, and 3 cups of water and bring to a boil. Simmer over moderate heat until the potatoes are tender, 12 to 15 minutes. Transfer to a large heatproof bowl and let cool completely in the liquid. Stir in the cabbage and refrigerate for 1 hour, stirring occasionally. Drain well, transfer to a serving bowl, and stir in the parsley.
- Transfer the corned beef to a carving board and let rest for 15 minutes, then slice against the grain. Serve alongside the salad, passing the mixed mustards at the table.