Corned Beef And Cabbage Gordon Ramsay

Discover Gordon Ramsay’s Corned Beef and Cabbage recipe, featuring a tender corned beef brisket simmered with aromatic spices. Served alongside perfectly cooked carrots, potatoes, onion, and cabbage, this dish is a satisfying meal that takes around 3 hours to prepare.

More Gordon Ramsay Recipe:

• Gordon Ramsay Beef Stew And dumplings
• Beef And Ale Stew Gordon Ramsay recipe
• Gordon Ramsay Beef Bourguignon

💗 Why You’ll Love Corned Beef And Cabbage:

• Rich Flavors: Experience a delightful blend of salt-cured beef and aromatic spices.
• Hearty Satisfaction: Enjoy a filling and satisfying meal with the classic combination of brisket and cabbage.
• Classic Dish: Embrace tradition with this timeless Irish-inspired culinary delight.
• Easy Preparation: Simple steps make it accessible for all levels of cooking expertise.

❓ What Is Corned Beef And Cabbage?

Corned Beef and Cabbage is a traditional dish comprising seasoned brisket (corned beef) cooked with pickling spices, garlic, and bay leaves. The brisket simmers until tender, and the dish is completed by adding carrots, potatoes, onion, and cabbage to the pot.

📜 Corned Beef And Cabbage Ingredients

For the Corned Beef:

• 3- to 4- pound Corned Beef Brisket homemade or storebought
• 1 tablespoon pickling spice
• 2 bay leaves
• 4 garlic cloves peeled

For the Cabbage & Vegetables:

• 2 cups water
• 4 medium carrots chopped on a bias into 2” pieces
• 1 pound Gold Potatoes or Yukon Gold potatoes, quartered
• 1 medium yellow or white onion peeled, halved, with halves cut into thirds
• 1 medium head cabbage cored and cut into wedges
• 1 1/2 teaspoons Dijon mustard

👩‍🍳 How To Make Corned Beef And Cabbage

• Begin by rinsing the brisket thoroughly.
• Pat it dry and carefully trim excess fat with a paring knife, ensuring not to cut into the meat.
• Place the brined brisket into a large stockpot (6 quarts or larger).
• Ensure the brisket is covered with at least 1 inch of water.
• Add garlic cloves, bay leaf, and 1 tablespoon pickling spice.
• Bring the liquid to a boil over high heat, then reduce it to a low simmer.
• Cover and let it simmer for about 3 hours until the brisket reaches 180-190 degrees F and is fork-tender.
• Once cooked, let the brisket cool for 10 minutes.
• Carefully remove it from the cooking liquid with kitchen tongs.
• Remove 2 cups of liquid, strain it to remove any pieces, and set aside.
• Discard the remaining liquid and lightly rinse the pot.
• While the brisket cools, place the strained liquid and 2 cups of water into the pot.
• Add carrots, potatoes, onion, and cabbage to the pot.
• Bring the liquid to a boil, then use a soup ladle to baste the vegetables.
• Reduce heat to a low simmer, cover, and cook for 25 to 30 minutes.
• Baste the vegetables with the hot liquid two more times during cooking.
• Meanwhile, slice the cooled corned beef against the grain into 1/4-inch strips.

💭 Recipe Tips 

• For extra flavor, try adding a pinch of black pepper to the brine.
• Use a meat thermometer to ensure the brisket reaches the desired internal temperature.
• Let the brisket rest before slicing to retain its juiciness.
• Experiment with different mustard varieties for a unique twist in flavor.
• Don’t rush the simmering process; slow and steady cooking enhances tenderness.

🥖 What To Serve With Corned Beef And Cabbage?

When serving corned beef and cabbage, consider classic accompaniments like Irish soda bread, mustard or horseradish sauce, and pickles,these additions enhance the flavors and provide a delightful contrast.

🎚 How To Store Corned Beef And Cabbage?

• In the fridge: Store corned beef and cabbage in an airtight container in the refrigerator with stay fresh for up to 3-4 days.
• In the freezer: Place corned beef and cabbage in a freezer-safe container or bag and store it in the freezer for up to 2-3 months.

🥵 How To Reheat Corned Beef And Cabbage?

• In the oven: Place corned beef and cabbage in a baking dish and cover it with foil with heat for about 20-30 minutes at 350°F.
• In the microwave: Transfer the corned beef and cabbage to a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap with heat it on high for 1-2 minutes.

FAQ’S

More Gordon Ramsay Recipe:

• Gordon Ramsay Buttered Savoy Cabbage
• Gordon Ramsay Lambs Liver Recipe
• Gordon Ramsay Potato Dauphinoise

Corned Beef And Cabbage Nutrition Fact

• Calories: 168
• Total Fat: 7.6g
• Saturated Fat: 2.5g
• Trans Fat: 0g
• Polyunsaturated Fat: 0.3g
• Monounsaturated Fat: 3.6g
• Cholesterol: 38mg
• Sodium: 406mg
• Total Carbohydrates: 16g
• Dietary Fiber: 2.7g
• Sugars: 3.1g
• Protein: 9.2g
• Potassium: 501.5mg

Corned Beef And Cabbage Gordon Ramsay

Author: Erin Table for Seven Cooking Method:Baking Cuisine:British Courses:Dinner, Lunch, Main Recipe Keys: C Corned Beef And Cabbage

Difficulty:BeginnerPrep time: 30 minutesCook time:3 hours 18 minutesRest time: 10 minutesTotal time:3 hours 58 minutesServings:4 servingsCalories:168 kcal Best Season:Available

Description

Discover Gordon Ramsay’s Corned Beef and Cabbage recipe, featuring a tender corned beef brisket simmered with aromatic spices. Served alongside perfectly cooked carrots, potatoes, onion, and cabbage, this dish is a satisfying meal that takes around 3 hours to prepare.

Ingredients

For the Corned Beef:

• 3- to 4- pound Corned Beef Brisket homemade or storebought
• 1 tablespoon pickling spice
• 2 bay leaves
• 4 garlic cloves peeled

For the Cabbage & Vegetables:

• 2 cups water
• 4 medium carrots chopped on a bias into 2” pieces
• 1 pound Gold Potatoes or Yukon Gold potatoes, quartered
• 1 medium yellow or white onion peeled, halved, with halves cut into thirds
• 1 medium head cabbage cored and cut into wedges
• 1 1/2 teaspoons Dijon mustard

Instructions

1. Begin by rinsing the brisket thoroughly.
2. Pat it dry and carefully trim excess fat with a paring knife, ensuring not to cut into the meat.
3. Place the brined brisket into a large stockpot (6 quarts or larger).
4. Ensure the brisket is covered with at least 1 inch of water.
5. Add garlic cloves, bay leaf, and 1 tablespoon pickling spice.
6. Bring the liquid to a boil over high heat, then reduce it to a low simmer.
7. Cover and let it simmer for about 3 hours until the brisket reaches 180-190 degrees F and is fork-tender.
8. Once cooked, let the brisket cool for 10 minutes.
9. Carefully remove it from the cooking liquid with kitchen tongs.
10. Remove 2 cups of liquid, strain it to remove any pieces, and set aside.
11. Discard the remaining liquid and lightly rinse the pot.
12. While the brisket cools, place the strained liquid and 2 cups of water into the pot.
13. Add carrots, potatoes, onion, and cabbage to the pot.
14. Bring the liquid to a boil, then use a soup ladle to baste the vegetables.
15. Reduce heat to a low simmer, cover, and cook for 25 to 30 minutes.
16. Baste the vegetables with the hot liquid two more times during cooking.
17. Meanwhile, slice the cooled corned beef against the grain into 1/4-inch strips.

Notes

• For extra flavor, try adding a pinch of black pepper to the brine.
  Use a meat thermometer to ensure the brisket reaches the desired internal temperature.
  Let the brisket rest before slicing to retain its juiciness.
  Experiment with different mustard varieties for a unique twist in flavor.
  Don’t rush the simmering process; slow and steady cooking enhances tenderness.

Keywords:Corned Beef And Cabbage Gordon Ramsay