New England Traditional Corned Beef & Cabbage

Name: New England Traditional Corned Beef and Cabbage
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 6-8
Cuisine: Irish
Ingredients: 1 Heartstone Farm Grass-Fed New England Gray Corned Beef; 2 large carrots, peeled and roughly chopped; 3 parsnips, peeled and roughly chopped; 2 celery stalks, roughly chopped; 1 large onion, peeled and roughly chopped; 2 Yukon gold potatoes, washed and quartered; 1 head of cabbage, cut into quarters, core removed; freshly ground pepper to taste; 2 tbsp pickling spices (find it in the spice aisle at the grocery store)

By Heartstone Farm Kitchen

Low and slow is the way to go when cooking corned beef. Time yields tenderness, keeps moisture locked in, and coaxes out the deep flavor of the meat.

Heartstone Farm's New England Traditional grass fed corned beef is gray - and that's a good thing. That means there are no nitrates added to the brine or your meat. Just add some classic pickling spices to your cooking liquid to create that classic St Paddy's Day corned beef flavor we all know and love. Pickling spice mixes vary but typically include mustard seeds, coriander seeds, bay leaves, allspice berries, cinnamon bark and cloves. You can buy pickling spices already mixed at the grocery store and online at Maine's own SKORDO and other e-tailers. Or create your own custom blend based on your favorite flavors and aromas.

Everyone is Irish on St. Paddy's Day so we invite you all to cook up some hearty, soul-satisfying Corned Beef & Cabbage.

SEE MORE BEEF RECIPES

New England Traditional Corned Beef and Cabbage

Farm Kitchen

Servings

6-8

Prep Time

15 minutes

Cook Time

7 hours

Cuisine

Irish

Ingredients

1 Heartstone Farm Grass-Fed New England Gray Corned Beef
2 large carrots, peeled and roughly chopped
3 parsnips, peeled and roughly chopped
2 celery stalks, roughly chopped
1 large onion, peeled and roughly chopped
2 Yukon gold potatoes, washed and quartered
1 head of cabbage, cut into quarters, core removed
freshly ground pepper to taste
2 tbsp pickling spices (find it in the spice aisle at the grocery store)

Directions

Preheat your oven to 275°F
Place your corned beef in a large oven-proof roasting pan or pot
Add in all vegetables except the cabbage
Add enough water to the pot to cover the ingredients as well as your pickling spices
Cover and cook in the oven for 6-7 hours or until internal temperature of the meat is 145°F
Remove meat from the pot and let it rest on a cutting board. Tent it with foil while you prepare the cabbage
Strain the pot and put the liquid into a pot and put the vegetables aside
Bring liquid to a boil, add your cabbage, turn down to simmer and cook until tender, about 10-15 minutes. You can also add additional parsnip, carrots & potatoes to this pot if you like your vegetables more firm
Slice your meat against the grain, plate with your vegetables and serve