Corned Beef and Cabbage: A Classic Comfort Dish with a Flavorful Twist
Looking for the best corned beef and cabbage to serve at your St. Patrick’s Day celebration? We’ve got you covered with two irresistible cooking methods! Go the classic route by simmering it in spiced water for tender, flavorful perfection, or try a baked version infused with cloves and a sweet-hot honey mustard glaze. No matter which method you choose, this dish is sure to be a hit!
Boiled or Baked Corned Beef – Which Method Wins?
The classic way to prepare corned beef and cabbage is by boiling both the beef and cabbage together for a tender, flavorful dish. However, my friend Suzanne swears by a different approach—baking the corned beef with cloves and a honey mustard glaze, then serving it with sautéed cabbage.
Curious about which method is better, we put both to the test—boiled versus baked. The result? Well, you’ll have to keep reading to find out the ultimate winner!
Boiled vs. Baked Corned Beef: The Family Favorite Might Surprise You!
After putting both methods to the test, the verdict was unanimous—baked corned beef was the clear winner! The rich, caramelized honey mustard glaze and fragrant cloves took this classic dish to the next level.
But traditions hold strong, so we're sharing both versions with you! Whether you prefer your corned beef baked to perfection or simmered the traditional way, we’ve got you covered. Plus, we’re giving you two options for cooking the cabbage—boiled for a classic touch or sautéed for extra flavor.
No matter which method you choose, this St. Patrick’s Day meal is sure to be a hit!
Which Cut of Corned Beef Should You Buy?
When shopping for corned beef, you’ll come across two main cuts: flat cut and point cut—both of which work well for these cooking methods.
- Point Cut 🥩 – This cut has more fat marbling, making it extra flavorful and juicy. However, it shrinks more during cooking as the fat renders out, so you’ll need a larger portion to yield the same amount of cooked meat.
- Flat Cut 🔪 – Leaner and more uniform in shape, the flat cut is easier to slice and has less shrinkage, making it a great choice for those who prefer a meatier bite.
No matter which cut you choose, both will deliver a delicious corned beef experience! Let me know if you’d like any tweaks.
Ingredients for the Best Corned Beef and Cabbage
For Baked Corned Beef
- 3 pounds corned beef brisket
- 10 whole cloves
- 1/4 cup hot sweet honey mustard
- 2 tablespoons brown sugar
- 3 pounds corned beef brisket (including spice packet, if provided)
- Extra virgin olive oil and butter
- 1 medium yellow onion, chopped
- 1 clove garlic, minced
- 1 large head cabbage, sliced into 3/8-inch to 1/2-inch slices
- Salt, to taste
- 1 large head cabbage, sliced into 3/8-inch to 1/2-inch slices
- Optional: Additional vegetables such as carrots (cut into 1-inch pieces) or new potatoes (quartered)
Baked Corned Beef: Preparing the Meat
Step 1: Lightly Boil to Remove Excess Salt
Step 2: Remove Excess Salt
- Place the corned beef fat side up in a large pot.
- Cover it completely with water and bring to a boil.
- Once boiling, discard the water.
- For an even milder flavor, repeat this process once more.
Remove the corned beef from its package and discard the spice packet. Before baking, it’s a good idea to reduce some of the excess salt by giving the meat a quick boil.
💡 Tip: One side of the brisket will have a layer of fat, while the other side will show distinct lines indicating the grain of the beef. Keep this in mind for slicing later!
Corned beef tends to be quite salty, especially when baked. To reduce the saltiness before cooking:
Step 3: Add Cloves, Honey Mustard, and Brown Sugar
- Preheat the oven to 350°F (175°C).
- Lay the corned beef fat side up on a large sheet of heavy-duty aluminum foil. If your foil isn’t wide enough, you may need to overlap two pieces.
- Insert the whole cloves evenly across the top of the corned beef.
- Spread a generous layer of hot sweet honey mustard over the beef.
- Sprinkle brown sugar evenly on top, ensuring a flavorful caramelized crust during baking.
- Carefully open the foil wrapping and spread a bit more hot sweet honey mustard over the top.
- Set the oven to broil and place the corned beef under the broiler for 2–3 minutes, or until the top is bubbly and lightly browned.
- Remove the corned beef from the oven and let it rest for 5 to 10 minutes.
- Carefully pull out and discard the cloves.
- Lift the corned beef and examine the grain of the meat. Using a sharp knife, slice against the grain at a diagonal into ½-inch thick slices for the most tender texture.
- Serve immediately and enjoy!
Boiled Corned Beef
Step 1: Cook the Corned Beef
- Place the corned beef in a large 6 to 8-quart pot.
- Cover the beef with about an inch of water.
- Add the spice packet to the water.
- Bring to a boil, then reduce heat to a gentle simmer.
- Let it simmer for 2–3 hours, or until the beef is fork-tender.
- Remove the corned beef from the pot and transfer it to a cutting board.
- (Optional: Reserve the cooking liquid if you plan to boil the cabbage.)
- Slice the meat against the grain, into ½-inch thick slices.
- Serve immediately and enjoy!
Sautéed Cabbage
Step 1: Sauté the Onions and Garlic
- Heat 2 tablespoons of olive oil in a large, wide pot (8-quart, if available) or a large high-sided sauté pan over medium-high to high heat.
- Add the chopped onions and cook for a couple of minutes until they begin to soften.
- Stir in the minced garlic and cook for another 30 seconds to 1 minute, until fragrant.
- Add one-third of the sliced cabbage to the pan with the onions and garlic.
- Sprinkle with a little salt and stir to coat the cabbage evenly with oil and mix it with the onions.
- Spread the cabbage out evenly over the bottom of the pan. Do not stir right away—let it cook undisturbed until it begins to brown on the bottom.
- The key is to have the heat high enough to brown the cabbage quickly but not so high that it burns.
- Once the bottom is nicely browned, use a metal spatula to flip the cabbage, scraping up the flavorful browned bits as you go.
- Once the first batch of cabbage has browned on both sides, add another third of the cabbage to the pan.
- Mix well, then spread it out evenly and repeat the browning process.
- Add a bit of butter to enhance the flavor and help prevent sticking.
- Once this batch has cooked down and browned, add the final third of the cabbage and repeat.
- When all the cabbage is tender and golden brown, remove from heat.
- Serve alongside the corned beef and boiled new potatoes.
💡 Make-Ahead Tip: This dish can be prepared in advance and reheated before serving.
Boiled Cabbage
Step 1: Add the Cabbage to the Cooking Liquid
- Once the corned beef is removed from the pot, add the cabbage and any additional vegetables (such as carrots or new potatoes) to the same cooking liquid.
- Taste the broth—if it’s too salty, add more water to balance the flavors.
- Raise the heat and bring the liquid to a steady simmer.
- Let the cabbage and vegetables cook until tender, about 15–30 minutes.
- Transfer the cabbage and vegetables to a serving bowl.
- Ladle a little of the flavorful cooking liquid over the top for added moisture and richness.
Nutrition per Serving (Based on 6 Servings)
| Component | Baked Corned Beef | Boiled Corned Beef | Sautéed Cabbage | Boiled Cabbage |
|---|---|---|---|---|
| Calories | ~380 kcal | ~290 kcal | ~150 kcal | ~50 kcal |
| Protein | ~30g | ~30g | ~3g | ~2g |
| Fat | ~22g | ~20g | ~10g | ~0.5g |
| Saturated Fat | ~8g | ~7g | ~3g | ~0g |
| Carbohydrates | ~15g | ~0g | ~12g | ~10g |
| Fiber | ~1g | ~0g | ~3g | ~4g |
| Sugar | ~12g | ~0g | ~5g | ~6g |
| Sodium | ~1200mg | ~1000mg | ~300mg | ~400mg |
🔹 Notes:
- Sodium content is high due to the curing process of corned beef. Boiling helps reduce salt.
- Baked corned beef has more sugar due to the honey mustard and brown sugar glaze.
- Sautéed cabbage contains more fat from oil and butter, while boiled cabbage is lower in calories
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