The Best Corned Beef and Cabbage

A colorful variety of root vegetables and a handul of briny olives take this St. Patrick’s Day classic to the next level.

Serves
6–8
Time
4 hours 20 minutes

JENNY HUANG

By Kat Craddock

Updated on March 16, 2024

The SAVEUR test kitchen’s version of the classic New England boiled dinner (and St. Patrick’s Day favorite) both honors the flavors of the original and elevates the dish at the same time. Japanese turnips, golden beets, parsnips, and a handful of briny, bright-green olives complement the tender, salted meat, and add color and variety to the traditional potato-carrots-cabbage formula.

Featured in “Giving Corned Beef and Cabbage a Much-Needed Update.”

Ingredients

One 7-lb. corned brisket
1 Tbsp. juniper berries
1 Tbsp. yellow mustard seeds
1 Tbsp. whole black peppercorns
1 Tbsp. dried thyme
2 tsp. whole cloves
4 bay leaves
1 medium garlic head, peeled
1 medium yellow onion, halved
12 small red potatoes (11 oz.)
6 small golden beets, peeled and trimmed (10 oz.)
6 medium carrots (12 oz.), peeled and cut into 4-inch lengths
6 medium parsnips (11 oz.), peeled and cut into 4-inch lengths
6 small Japanese turnips, peeled and trimmed (14 oz.)
1 small savoy cabbage (1¾ lb.), cut into 6 wedges
1 cup Castelvetrano olives
Mustard or freshly grated horseradish, for serving

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Instructions

Step 1

In a large stock pot, add the brisket and enough cold water to cover by 4 inches. Add the juniper, mustard seeds, peppercorns, thyme, cloves, bay leaves, garlic, and onion. Set over high heat and bring to a low boil, then lower the heat to maintain a strong simmer. Skim off and discard any scum that rises to the surface. Cook until the meat is fork-tender but not falling apart, about 3 hours.

Step 2

Add the potatoes, beets, carrots, parsnips, turnips, and cabbage, then return to a simmer and cook until the vegetables are barely tender when poked with a fork, 40–50 minutes. Add the olives and continue cooking 10 minutes more.

Step 3

Using a slotted spoon or a spider skimmer, transfer the vegetables to a large rimmed baking sheet, taking care not to break them into pieces. Discard the onion and garlic. In a colander set over a large bowl, drain the meat, saving the cooking liquid for drizzling or for reheating leftovers. Transfer the meat to a cutting board and thinly slice against the grain, then transfer to a serving platter. Arrange the vegetables around the meat and drizzle with the cooking liquid, if desired. Serve hot or cold, with mustard or horseradish on the side.

In a large stock pot, add the brisket and enough cold water to cover by 4 inches. Add the juniper, mustard seeds, peppercorns, thyme, cloves, bay leaves, garlic, and onion. Set over high heat and bring to a low boil, then lower the heat to maintain a strong simmer. Skim off and discard any scum that rises to the surface. Cook until the meat is fork-tender but not falling apart, about 3 hours.
Add the potatoes, beets, carrots, parsnips, turnips, and cabbage, then return to a simmer and cook until the vegetables are barely tender when poked with a fork, 40–50 minutes. Add the olives and continue cooking 10 minutes more.
Using a slotted spoon or a spider skimmer, transfer the vegetables to a large rimmed baking sheet, taking care not to break them into pieces. Discard the onion and garlic. In a colander set over a large bowl, drain the meat, saving the cooking liquid for drizzling or for reheating leftovers. Transfer the meat to a cutting board and thinly slice against the grain, then transfer to a serving platter. Arrange the vegetables around the meat and drizzle with the cooking liquid, if desired. Serve hot or cold, with mustard or horseradish on the side.