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Uncorned Beef and Cabbage

Simple, homey, and hearty: The traditional Saint Patrick's Day meal is too delicious to enjoy just once a year. Lucinda Scala Quinn's take on corned beef and cabbage has the familiar flavors but skips the lengthy brining process.

  • prep: 20 mins
    total time: 3 hours 35 mins
  • servings: 8

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Ingredients

For the Spice Paste:

  • Coarse salt and freshly ground pepper
  • 1 tablespoon sugar
  • 3 dried bay leaves
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground coriander
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 4 garlic cloves, minced
  • 3 tablespoons cider vinegar
  • 1 tablespoon stone-ground mustard

For the Brisket:

  • 1 whole beef brisket (7 pounds)
  • 1 1/4 cups beer
  • 1 cup fresh orange juice (from 2 oranges)
  • 1 onion, sliced
  • 3 beets, trimmed, washed well, peeled, and each cut into 8 wedges
  • 1 head green cabbage, cut into 8 wedges
  • 2 carrots, cut on the bias into 1-inch pieces
  • Coarse salt

Directions

  1. Step 1

    Make the spice paste: Pulse 2 tablespoons salt, 1 tablespoon plus 1 1/2 teaspoons pepper, the sugar, bay leaves, spices, garlic, vinegar, and mustard in a food processor.

  2. Step 2

    Make the brisket: Rub spice paste all over brisket. Transfer to a 9-by-13-inch baking dish. Cover, and refrigerate overnight.

  3. Step 3

    Preheat oven to 350 degrees. Combine beer and juice. Top brisket with onion, and surround with beets. Pour in 1 1/2 cups beer mixture. Bake, covered with parchment-lined foil, basting occasionally, until tender, 3 hours to 3 hours 15 minutes.

  4. Step 4

    Once brisket has baked for 2 hours, place cabbage and carrots in a 2-quart baking dish. Top with remaining beer mixture. Season with salt. Bake, covered with parchment-lined foil, until tender, about 1 hour.

  5. Step 5

    Slice brisket; return to liquid, and serve with vegetables.

Source
Martha Stewart Living, March 2011

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Reviews (2)

  • 18 Mar, 2013

    The flavor was excellent, but will either use less salt the next time, or brine the beef first, rinse and then marinate with the spice rub. The beets were inedible because of the salt, as was the liquid which I did serve with the meal, but ended up not using after tasting it. Even the beef was a tad too salty for me, although others at the table didn't think so. I will definitely make this again with the above adjustments.

  • 11 Oct, 2011

    Absolutely delicious! I love corned beef but not the sodium. This is perfect. Beef broth works too if you don't want the beer. Everyone enjoyed this, even the non beet eaters. Another amazing recipe from LSQ.