Gordon Ramsay Corned Beef and Cabbage Recipe

A Taste of Tradition: Gordon Ramsay Corned Beef and Cabbage Recipe

There’s something utterly heartwarming about the aroma of a rich, hearty meal simmering away in the kitchen, isn’t there? It brings back memories of cozy family gatherings, the kind where everyone huddles around the table, laughter and love filling the air. One recipe that always brings back those sentimental vibes for me is Gordon Ramsay’s Corned Beef and Cabbage. Not only is it wonderfully satisfying, but it also captures the essence of comfort food beautifully.

The Secret Ingredient: A Shimmering Brisket

At the heart of this dish is the corned beef brisket. Now, I have tried various brands over the years, but my favorite is the one that comes with its own spice packet. It really simplifies things, letting me focus on the cooking rather than rummaging through my spice drawer. Picture this: you lay the brisket in a Dutch oven, its deep pink hue contrasting against the gleaming pot.

Next, you’ll want to cover the brisket with cold water. This step is crucial; believe me, boiling it in hot water just doesn’t yield the same tenderness. The cold water allows the meat to gradually come up to temperature, ensuring that it cooks evenly and remains succulent. As you do this, take a moment to admire this beautiful cut of meat; it can be quite mesmerizing, really.

Going For Extra Flavor

Now, this is where you can really take the flavors up a notch. Gordon recommends adding the spice packet that comes with the brisket, and I must say, it carries a delightful aroma that dances around the kitchen. But if you’re feeling adventurous, toss in a couple of garlic cloves, a couple of bay leaves, and some whole peppercorns. They bring an earthy depth to the dish that keeps every bite interesting.

Once your brisket is all set, place it over high heat and bring it to a boil. I love that moment when the broth starts bubbling away, releasing those enticing scents. After just a few minutes, reduce the heat to a low simmer and let it go for about two hours. During this time, you can take a break, relax, or maybe even whip up your favorite beverage.

Carrots and Potatoes: A Colorful Addition

After those two hours, the wait will be well worth it. The brisket should be looking beautiful, inviting, and downright tender. That’s when it’s time to add the 10 small red potatoes, halved, and the five medium carrots, cut into 3-inch chunks. The color contrast is simply stunning, and it screams comfort food. I find that red potatoes hold their shape well during cooking, making them a personal favorite for stews and braises.

Let those simmer away for another 10 to 15 minutes, allowing the vegetables to soak up the flavors from the brisket and broth. You can peek in occasionally, admiring the vibrant colors of the carrots and the way the potatoes soak in all that rich liquid.

The Grand Finale: Cabbage Magic

Now, for the grand finale! It’s time to introduce a large head of green cabbage, quartered. Not only does it add beautiful greens to your dish, but it also provides weight and texture that balances the meal perfectly. Nestle those cabbage pieces right on top of the potatoes and carrots, cover the pot again, and let everything cook for another 15 minutes.

The cabbage will wilt down, becoming tender yet still maintaining a bit of crunch. This step really rounds out the dish, making it a well-balanced feast. When everything is ready, your kitchen will smell incredible, and trust me, everyone around will be eagerly awaiting dinner.

Timing Is Everything

After the cabbage has cooked, it’s time to remove the brisket from the pot and let it rest for about 15 minutes. This step may seem simple, but resting allows the juices to redistribute throughout the meat. When you slice against the grain (a crucial tip for ensuring tenderness), the brisket will be moist, flavorful, and incredibly satisfying.

You can serve everything together, glistening and inviting, with a ladle of savory broth over the top. The vibrant colors of the vegetables against the rosy brisket are sure to impress. The best part? You can enjoy the leftovers for days! Simply store any extra in an airtight container in the fridge. It reheats beautifully and makes a fantastic sandwich if you’re looking for something quick on a busy weeknight.

Making It Your Own

One of the beautiful things about this dish is its versatility. Don’t hesitate to customize a bit! If you’re not a fan of cabbage, you can swap it out for another green like kale or Swiss chard. You could even add some parsnips for an added layer of sweetness. And if you want a little kick, throwing in some chili flakes can really shake things up.

The flavors are simple yet profound, and they only get better as the dish sits, making it perfect for making ahead and serving at a gathering. Just remember to let it cool down before putting it in the fridge.

Ending with a Smile

Every time I make Gordon Ramsay’s Corned Beef and Cabbage recipe, I’m reminded of those warm family gatherings and shared laughter. It’s more than just a meal; it’s a slice of home, of tradition. So next time you’re in search of a comforting dish on a chilly evening or want to impress friends with your cooking skills, don’t hesitate to create this masterpiece. It’s one you’ll want to pass down for generations to come. Happy cooking!

Corned Beef and Cabbage

A comforting and hearty dish featuring tender corned beef brisket, vibrant vegetables, and rich flavors, perfect for family gatherings.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs 15 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Irish

Calories: 430

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 corned beef brisket with spice packet Choose a high-quality brisket for the best flavor.
• 10 small red potatoes, halved Red potatoes hold their shape well during cooking.
• 5 medium carrots, cut into 3-inch chunks Adds sweetness and texture.
• 1 large head green cabbage, quartered For added color and texture.
• 4 cloves garlic (optional) Enhances the flavor of the broth.
• 2 bay leaves (optional) Adds depth to the dish.
• 1 teaspoon whole peppercorns (optional) For additional spice.

Method

 

Preparation

1. Place the corned beef brisket in a Dutch oven, then cover it with cold water.
2. Add the spice packet that comes with the brisket along with garlic cloves, bay leaves, and whole peppercorns if desired.

Cooking the Brisket

1. Bring the pot to a boil over high heat, then reduce the heat and let it simmer for about 2 hours.
2. After 2 hours, check the brisket's tenderness.

Adding Vegetables

1. Add the halved red potatoes and carrot chunks to the pot.
2. Allow the vegetables to simmer in the broth for another 10 to 15 minutes.

Finishing Touches

1. Add the quartered cabbage on top of the potatoes and carrots.
2. Cover and let everything cook for an additional 15 minutes.
3. Remove the brisket from the pot and let it rest for about 15 minutes before slicing.
4. Serve the dish hot, ladling savory broth over the brisket and vegetables.

Notes

Customize the dish by substituting cabbage with kale or Swiss chard, or adding parsnips for sweetness. Leftovers can be stored in an airtight container and make great sandwiches.