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Bobby Flay Corned Beef and Cabbage Recipe

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Corned beef and cabbage is a traditional Irish-American dish where a salt-cured brisket is simmered with aromatic spices and served with cabbage, potatoes, and carrots. Bobby Flay’s version enhances the dish by adding extra seasonings and cooking techniques that bring out the best in every ingredient.

Ingredients

  • Corned beef brisket – 3-4 pounds
  • Water – 8 cups
  • Beef broth – 4 cups
  • Onion (quartered) – 1 large
  • Garlic (smashed) – 4 cloves
  • Bay leaves – 2
  • Black peppercorns – 1 tablespoon
  • Whole mustard seeds – 1 teaspoon
  • Whole cloves – ½ teaspoon
  • Carrots (peeled and cut into large chunks) – 4 medium
  • Red potatoes (halved) – 6 medium
  • Green cabbage (cut into wedges) – 1 small head
  • Dijon mustard (for serving) – 2 tablespoons
  • Fresh parsley (chopped, for garnish) – 2 tablespoons

Instructions

  • Rinse and prepare the corned beef – Rinse the brisket under cold water to remove excess salt.
  • Add aromatics to the pot – Place the corned beef in a large pot with water, beef broth, onion, garlic, bay leaves, peppercorns, mustard seeds, and cloves.
  • Simmer the beef – Bring to a boil, then reduce heat to low and simmer for 2.5-3 hours until fork-tender.
  • Add potatoes and carrots – Place them into the pot during the last 30 minutes of cooking.
  • Cook the cabbage – Add cabbage wedges in the final 15 minutes to keep them from overcooking.
  • Rest and slice the beef – Remove the corned beef, let it rest for 10 minutes, then slice against the grain.
  • Serve with mustard and garnish – Arrange the beef and vegetables on a platter, garnish with parsley, and serve with Dijon mustard.

Find it online: https://chefbobbyflayrecipes.com/bobby-flay-corned-beef-and-cabbage/