Corned Beef and Cabbage Skillet
Are you looking forward to St Patrick’s Day? Here’s a quick recipe that will satisfy your holiday cravings. It’s worth the time to make this dish a little special. I used a corned beef brisket, trimmed the fat, and cook until tender. It took almost two hours to cook the corned beef brisket but it is time well spent. I used different dried herbs and spices to naturally enhance the flavor of this recipe, then I roasted the potatoes that added another layer of flavor to this dish.
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let’s get everything ready:
how to cook corned beef brisket
- I bought two and a half pounds of corned beef brisket (it’s pre-packaged). I trimmed the fat and cooked it for 2 hours. I used the spices that came with the package to flavor the meat.
- Rinse the corned beef brisket to remove some of the salt off. Fill a stockpot with 6 cups of water or until half way full. Place the corned beef brisket and the seasonings that came in the packaging into the stockpot. Let boil for 4-6 minutes, then lower the heat, cover, simmer for 1 1/2-2 hours or until the brisket is tender.
- Reserved 1/2 cup of the liquid to add to the skillet later.
how to roast the potatoes
- Preheat the oven to 450ºF. Line a baking sheet pan with parchment paper. Peel three yellow or russet potatoes then cut into bite-sized pieces.
- Spread the potatoes onto the prepared pan. Season with dried rosemary, salt, and pepper. Drizzle about two tablespoons olive oil.
- Place in the oven and roast for 20-30 minutes or until fork tender. Set them aside.
ingredients you need
- ROASTED POTATOES – cut into bite-sized pieces and roasted until fork tender.
- COOKED CORNED BEEF BRISKET – was cooked for 1 1/2-2 hours or until tender, then cut into bite-sized pieces. Or you can buy a fully cooked corned beef (not canned)
- CABBAGE – 3 cups shredded cabbage, Napa or regular green cabbage
- ONION – one yellow onion chopped
- CARROT – one carrot, peeled and cut into small cubes
- CELERY – two stalks celery, cubed. Celery adds a nice aroma and flavor to the skillet
- WORCESTERSHIRE SAUCE – add umani flavor to your dish. It’s sour from tamarind and vinegar, and sweet from molasses, sugar, and spices
- HALF CUP LIQUID RESERVE FROM THE COOKED CORNED BEEF BRISKET
- SPICES – parsley flakes, dried rosemary, dried thyme, garlic powder, ground coriander, salt, and pepper
- OLIVE OIL
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Corned Beef and Cabbage Skillet
Equipment
- Skillet
- Wooden cooking spoon
- A big pot to cook the corned beef brisket
- knife
- cutting board
- baking sheet pan
Ingredients
- 2 pounds corned beef brisket, trimmed, cooked, cut into bite-sized pieces (see notes)
- 3 Russet potatoes, peeled, cut into bite-sized pieces
- 3 cups cabbage, shredded
- 2 stalks celery, cubed
- 1 carrot, peeled, cubed
- 1 yellow onion, chopped
- 1/2 cup liquid reserved from the corned beef brisket, this is the liquid that you use to cook the corned beef in
- 4 tablespoons olive oil, divided
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried rosemary
- 1/2 teaspoon red chili pepper flakes
- 1/2 teaspoon salt
FOR THE DRIED HERBS AND SPICES
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon parsley flakes
- 1 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon red chili pepper flakes or ground pepper
Instructions
- Preheat the oven to 450ºF. Line a baking sheet pan with parchment paper. Add the potatoes to the pan, season with salt, dried rosemary, and red chili pepper flakes. Drizzle with 2 tablespoons olive oil, and toss to coat. Spread the potatoes in a single layer for even baking. Bake for 20-30 minutes or until fork-tender. Set aside.
- Heat the skillet with the remaining oil. Add the onion, saute for a minute or until tender. Add carrot, celery, the dried herbs, and spices, stir to combine. Simmer for 2 minutes or until all veggies are tender.
- Add the cooked corned beef and Worcestershire sauce, stir, add 1/2 cup reserved liquid, and the cabbage. Constantly stirring until the cabbage wilted.
- Add the roasted potatoes, keep stirring until everything's well heated. Serve warm.
Notes
COOKING STEPS FOR THE STORE-BOUGHT CORNED BEEF BRISKET:
- I bought a 2 1/2 pounds corned beef brisket. Rinse thoroughly since they tend to be salty from soaking in the salty brine. Then, I trimmed the fat off, cut them into four pieces (so they cook shorter time).
- Fill a pot with 6-8 cups of water, add the spices in the packets that came with the corned beef (it should have some dried juniper berries).
- Let boil for 5 minutes, after boiling, lower the heat, cover then simmer until the corned beef is tender.
- Once the corned beef is cooked, remove it from the heat, let cool, and cut it into bite-sized pieces. Reserve 1/2 cup of the liquid. Set aside.
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Hi there! Nice to meet you. My name is Jen.
I’m a mom of 2 wonderful girls. I love to prepare and cook home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. However, cooking more meals at home is worth all the effort. After years of cooking for my family and teaching culinary classes, I can honestly say that I have more control over the quality of the ingredients I use. That means I’m eating a lot better. Eating healthy doesn’t have to be boring and you don’t have to eat the same thing repeatedly. There are ways we can do to naturally enhance the flavor of our food and enjoy home-cooked meals.