Celebrate St. Patrick’s Day with Chef Alex Reitz’s classic corned beef and cabbage recipe

St. Patrick’s Day is only around the corner, and it’s the perfect time to indulge in traditional Irish cuisine. One dish that’s synonymous with the holiday is corned beef and cabbage, a hearty meal that’s packed with flavor and history. This year, why not try your hand at making this classic dish with the help of Chef Alex Reitz?

As a recipe developer for “Beef. It’s What’s For Dinner,” Reitz is a seasoned professional when it comes to creating delicious meals using beef as the star ingredient. He’s shared two mouthwatering recipes for corned beef and cabbage that are sure to please even the pickiest of eaters.

First up is the classic corned beef with cabbage and potatoes recipe. Reitz’s version of this beloved dish is slow-cooked to perfection, ensuring that the beef is tender and juicy. The addition of cabbage and potatoes adds a hearty, wholesome feel to the dish, making it perfect for a St. Patrick’s Day celebration.

To make this dish, you’ll need a few key ingredients, including corned beef brisket, carrots, onion, celery, cabbage, potatoes, and a few seasonings. Reitz recommends starting by cooking the corned beef in a large pot of water, along with the vegetables and seasonings. After several hours, the beef should be falling apart tender, and the vegetables will be infused with flavor.

Once the beef is cooked, it’s time to serve it up with the cabbage and potatoes. Reitz suggests slicing the corned beef thinly and serving it alongside the vegetables for a beautiful, hearty meal that’s perfect for celebrating St. Patrick’s Day.

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What to do Leftovers 

But what to do with the leftovers? Reitz has a suggestion for that too. “Make a corned beef hash for breakfast the next day!” he says. “Simply chop the leftover beef into bite-sized pieces, toss them in a pan with some potatoes and leaks, and add top with a fried egg.”

If you’re looking for a little twist on the classic corned beef and cabbage dish, Reitz has you covered there too. His second recipe is for corned beef and cabbage rolls, a unique take on the traditional dish that’s sure to impress your guests.

To make this dish, Reitz recommends combining ground beef with cooked cabbage, carrots, and onions. Then, the mixture is rolled up into cabbage leaves and baked in the oven until golden brown and delicious.

“This recipe is a fun twist on the classic corned beef and cabbage,” says Reitz. “It’s a great way to enjoy all of those traditional flavors in a new way.”

Whether a seasoned chef or a beginner in the kitchen, these recipes from Chef Alex Reitz are sure to please. So grab your pans and get ready to celebrate St. Patrick’s Day with a delicious, meaty meal that’s perfect for the occasion.

Corned Beef Recipes

If you’re looking for a delicious corned beef recipe to make this year, look no further than the classic corned beef with cabbage and potatoes recipe from BeefItsWhatsForDinner.com. This recipe is simple to follow, and the end result is a mouth-watering, tender corned beef that is perfectly complemented by the flavor of the cabbage and potatoes.

With Cabbage

To make this recipe, you’ll need a few key ingredients, including a 2 1/2-pound corned beef brisket, a medium head of cabbage, Yukon Gold potatoes, and carrots. You’ll also need butter, salt, and pepper to season the vegetables.

The recipe begins by preheating your oven to 350°F and placing the corned beef brisket and 3 cups of water in a large pot or Dutch oven, fat-side up. You’ll want to bring the water to a simmer, but be careful not to boil it. Cover the pot tightly and cook the brisket in the oven for 2 1/2 to 3 hours, or until it’s fork-tender.

After removing the brisket from the oven, let it stand for 15 to 20 minutes on a cutting board, covered with aluminum foil. 

While the brisket is resting, add 2 cups of water to the same pot with the reserved liquid, and place a steamer basket in the pot. Fill the basket with the cabbage, potatoes, and carrots, cover the pot tightly, and steam the vegetables for 20 to 25 minutes, or until they’re fork-tender.

Once the vegetables are cooked, remove any fat from the brisket and carve it into thin slices across the grain. Combine the butter, salt, and pepper in a small bowl, and drizzle the mixture over the vegetables. Serve the brisket with the vegetables, and enjoy!

For those looking to try a twist on the traditional recipe, Chef Alex Reitz from Denver, Colorado, recommends a dill-mustard-butter blend that gives the cabbage a unique and unexpected flavor. 

When carving your corned beef, it’s important to use a sharp knife and avoid piercing the roast to hold it in place, as this can cause the juices to escape. Use the back of a meat fork or tongs instead.

Homestyle with Dilled Cabbage

This recipe is a tasty twist on the classic corned beef and cabbage dish. The addition of honey and Dijon mustard glaze on the brisket adds a touch of sweetness and tanginess, while the dill and mustard butter elevate the flavor of the cabbage.

To begin, foreheat your oven to 350°F. Put the corned beef brisket and 2 cups of water in a Dutch oven, bringing it to a simmer. Do not boil. Cover the Dutch oven tightly and let the brisket cook in the oven for 2.5 to 3.5 hours until it’s fork-tender.

While the brisket is cooking, you can prepare the cabbage. Cut a medium head of cabbage into 8 wedges and steam it for 15 to 20 minutes until it’s tender. 

Once the brisket is done, remove it from the water and trim the fat. Place it on a rack in a broiler pan and brush the top with a mixture of honey and Dijon mustard. Broil the brisket for three minutes before brushing it with the remaining glaze and broiling it for an additional two minutes until it’s glazed.

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Dilled Cabbage

To make the dilled cabbage, combine softened butter, Dijon mustard, and chopped fresh dill in a small bowl. Spread the mixture on top of the hot cabbage. Finally, carve the brisket diagonally across the grain and serve it with the dilled cabbage.

Reitz suggests using a sharp knife to carve your corned beef safely. Also, use the back of the meat fork instead of piercing the roast to hold it in place to prevent juices from escaping.

This Homestyle Corned Beef with Dilled Cabbage recipe is a delightful way to celebrate St. Patrick’s Day, and it’s easy to prepare too. With just a few easy steps, you can whip up a mouth-watering meal for your family and friends. So go ahead and try this recipe this year, and enjoy a mouth-watering feast with your loved ones!

Photo: TQN