Taste Pure NatureNew Zealand Beef & Lamb

Taste Pure Nature
New Zealand Beef & Lamb

Recipes & Tips

Corned Beef with Cabbage and Potatoes Recipe

  • Servings: 6
  • Prep Time: 15 minutes
  • Cook Time: 2.5-3.5 hours

Corned beef may make an appearance on your table on St. Patrick’s Day, but corned beef that tastes this good deserves to be eaten more than one day a year. For the most flavorful results, we recommend New Zealand grass-fed corned beef, it’s really a cut above the rest. If you have a pressure cooker, this is an excellent use for it and will yield a particularly tender result.

Ingredients:

For the Corned Beef:

  • 1-3 lb point or flat cut New Zealand grass-fed corned beef brisket (tip: look for the Taste Pure Nature Logo)
  • 1 tablespoon pickling spice *recipe below
  • 12 oz bottle oatmeal stout or your favorite beer, alternatively substitute chicken stock
  • 2 cups chicken stock or water, plus additional water if cooking stovetop
  • 1 onion, peeled and cut into 1-inch wedges
  • 1 tablespoon brown sugar
  • 2 tablespoons stoneground mustard

For the Cabbage & Potatoes:

  • 1 small head green cabbage, cut into eighths
  • 5 carrots, peeled or scrubbed and cut into 1-inch chunks
  • 1.5 lb baby new potatoes or new potatoes in 1-inch chunks

Directions:

Stovetop Directions:

  • 1. Place the corned beef fatty side down in a large heavy bottomed pot or dutch oven. Add the onion wedges to and sprinkle with pickling spice. Pour in the stout and chicken stock and enough additional water until the corned beef is almost submerged. Cover and set the temperature to high and cook until it comes to a boil.
  • 2. Reduce the temperature to low and simmer for 2.5 hours. The corned beef should be just tender, giving just a bit of resistance to a fork, but should not be tough. If it is still tough, cover and cook for another 15 minutes and check the tenderness again.
  • 3. Once the corned beef is tender, arrange the baby potatoes, carrots around the corned beef with the cabbage wedges on top. Simmer for another 20 minutes or until the veggies are tender.
  • 4. Carefully transfer the corned beef to a sheet pan and the veggies to a bowl. Sieve the remaining contents and save the sauce.
  • 5. Set the broiler to high. In a small bowl, mix together the brown sugar and mustard and spread across the fatty top of the brisket. Broil for 5 minutes or until top is browned and a little crisp.
  • 6. Slice the corned beef into ½ inch slices against the grain and transfer to a platter. Arrange the potatoes, carrots and cabbage around the corned beef, and drizzle with extra sauce.

Pressure Cooker Directions:

  • 7. Place the onions in the pot of the pressure cooker and place the corned beef fatty side down on top of them. Sprinkle with pickling spice and pour in stout and chicken stock.
  • 8. Set pressure cooker to “High” for 90 minutes. Allow the pressure to naturally release for 10 minutes then switch the valve to “Venting” to release the rest of the pressure.
  • 9. Unlock the lid and carefully transfer the corned beef to a sheet pan. Set the broiler to high. In a small bowl, mix together the brown sugar and mustard and spread across the fatty top of the brisket. Broil for 5 minutes or until top is browned and a little crisp.
  • 10. Remove pot from pressure cooker and pour the contents through a sieve to remove any solids. Return cooking liquid to the pot and place a steamer basket inside. Place potatoes and carrots in the steamer basket and arrange cabbage wedges on top. Lock the lid, set valve to “Sealing” and set on “High” for 3 minutes. Once the 3 minutes at pressure are up, do a quick release by moving the vent to “Venting”.
  • 11. While the veggies cook, slice the corned beef into ½ inch slices against the grain and transfer to a platter, then tent with foil. Once the pressure is released, remove the veggies and arrange around the corned beef and drizzle with extra sauce.

*Homemade Pickling Spice:

  • 12. In a small bowl, mix together: 1 teaspoon whole allspice berries, 1 teaspoon whole mustard seeds (brown or yellow), 1 teaspoon coriander seeds, 1 teaspoon whole black peppercorns, 1 teaspoon whole cloves, 3 large bay leaves, crumbled, 1 teaspoon ground ginger. Use in place or store-bought pickling spice, add to corned beef and proceed with recipe.
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