Corned Beef Brisket with Stir-Fried Cabbage
Submitted by uscoutys
Slow-simmered corned beef brisket glazed with currant jelly, served alongside stir-fried cabbage with red pepper, vinegar, and caraway seeds. A stunning twist on the classic boiled dinner.
YIELD
12 servingsPREP
20 minCOOK
4 hrsREADY
4 hrsThis isn’t your grandmother’s boiled corned beef and soggy cabbage. Not even close.
The brisket gets the full slow-simmer treatment until fork-tender, then gets brushed with melted currant jelly and broiled until it develops a glossy, sticky, sweet-savory glaze that caramelizes across the top.
Meanwhile, the cabbage gets stir-fried (not boiled into oblivion) with red bell pepper, a splash of vinegar, sugar, and caraway seeds. It stays crisp and bright with a sweet-sour bite that plays off the rich, salty beef.
This feeds 12, so it’s built for a crowd.
Kitchen Tips
- Simmer the brisket gently. A rolling boil toughens the meat. Low and slow is the only way.
- Slice against the grain on a diagonal for tender, thin pieces. With the grain and you’ll be chewing for days.
- Watch the broiler closely during glazing. Currant jelly has sugar and can go from caramelized to charred in under a minute.
- The stir-fried cabbage also works great as a standalone side dish with pork chops or sausages.
Ingredients
Directions
Place corned beef in a dutch oven and add water to cover.
Cover tightly and simmer for 3 to 4 hours or until the meat is tender.
Shortly before serving, heat oil in a large skillet over medium high heat.
Add cabbage and red pepper, stir-fry for 5 minutes.
Reduce heat to medium low, cover and continue cooking 5 minutes.
Stir sugar, vinegar, caraway seeds and salt into cabbage and continue cooking and stirring for 2 minutes.
Place brisket, fat side up, on a broiler-safe serving platter so the surface of the meat is 3 to 4 inches from the heat.
Brush melted jelly over brisket, broil 5 minutes or until the brisket is glazed.
Carve the brisket diagonally across the grain into thin slices and serve with cabbage.
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