House-Cured and Braised Corned Beef and Cabbage: A Flavorful St. Patrick's Day Recipe

🍖House-cured and braised corned beef is a flavorful and tender alternative to traditionally boiled corned beef.

🥬Stewed cabbage is a classic accompaniment to corned beef and adds a fresh and flavorful element to the dish.

🥕Carrots cooked in the braising liquid alongside the corned beef and cabbage provide sweetness and balance to the dish.

🥔Simmered potatoes are the ideal side dish for this corned beef and cabbage recipe, offering a soft and buttery texture.

🍽️This recipe is perfect for celebrating St. Patrick's Day or any special occasion, and it can be prepared in advance for convenience.

Can I use store-bought corned beef for this recipe?

—Yes, you can use store-bought corned beef if you prefer. However, making your own house-cured corned beef allows you to control the flavors and quality of the meat.

What can I serve with corned beef and cabbage?

—Traditionally, corned beef and cabbage is served with boiled potatoes and soda bread. You can also serve it with additional steamed vegetables or a side salad.

How long should I brine the beef for?

—The brining time will depend on the thickness of your beef and the salinity of your brine. A general guideline is to brine it for 5 to 10 days, but it's best to consult a curing calculator for precise timing.

Can I make this recipe in advance?

—Yes, you can make the corned beef in advance. After it has finished cooking and has cooled to room temperature, you can refrigerate it for up to 2 days. Reheat gently before serving.

What is the purpose of the sour cream horseradish sauce?

—The sour cream horseradish sauce adds a tangy and creamy element to the dish, balancing out the richness of the corned beef and providing a refreshing contrast.

00:00This video is sponsored by Neutrogena Hydro Boost.

00:20The host introduces the topic of the video: making house-cured and braised corned beef and cabbage.

00:58The host provides an overview of the ingredients needed to make the corned beef brine.

01:45The host explains the process of brining the beef and emphasizes the importance of consulting a curing calculator for precise timing.

02:30The host demonstrates how to braise the corned beef and suggests an alternative method of braising.

03:52The host advises viewers to let the roast cool and refrigerate it overnight for easier slicing and reheating.

04:41The host prepares the vegetables and braising sauce to accompany the corned beef.

05:09The host presents the finished dish of house-cured and braised corned beef and cabbage, garnished with chives.

05:34The host mentions the sponsor, Neutrogena Hydro Boost, and recommends their product.