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Entrees
Irish
6 - 8 servings
10 minutes
3 hours
Elevate the traditional corned beef and cabbage with Napa cabbage’s delicate texture and flavor. Sauté Napa cabbage with onions and potatoes to create a dish that’s both hearty and fresh. Its tender leaves quickly absorb the rich flavors, adding a vibrant twist to this Irish favorite.
3 lbs corned beef brisket
1 tsp black peppercorns
1 tsp mustard seeds
1 bay leaf
2 medium onions, sliced
3 tbsp butter
4 carrots, peeled and sliced into ½ inch thick coins
1 lb. Dutch Yellow® potatoes, quartered
1 small head Napa cabbage, about 1 pound, chopped
Place corned beef in a large pot and cover with water. Add peppercorns, mustard seeds, and bay leaf. Simmer for 2–3 hours until tender.
Remove the beef and let it rest. Reserve 2 cups of cooking liquid.
In a large skillet, melt butter over medium heat. Sauté onions until soft, then add Dutch Yellow® potatoes, carrots, and the reserved cooking liquid. Cover and cook until potatoes and carrots are tender.
Add Napa cabbage, stir, and cook uncovered for 5–7 minutes until tender.
Slice corned beef and serve with the cabbage-potato-carrot mixture.
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