Classic Corned Beef, Potatoes & Cabbage
Tender corned beef, hearty potatoes, and sweet cabbage come together in this comforting classic. Using the Whynter steam oven keeps the brisket moist and flavorful while gently cooking the vegetables to perfect tenderness.
Ingredients
- 3–4 lb corned beef brisket (flat cut works best)
- 1 spice packet (usually included with the brisket)
- 1 small onion, quartered
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 cup beef broth
- 1 cup water
- 1 lb baby potatoes
- 3 carrots, cut into large pieces
- ½ head green cabbage, cut into wedges
Optional: 1 tablespoon whole grain mustard (for serving)
Preparation
- Prepare the Brisket
- Remove the corned beef from its packaging and rinse lightly under cold water to remove excess brine.
- Pat dry with paper towels.
- Prepare the Steam Pan
- Place the brisket fat side up in a deep oven-safe pan that fits inside the steam oven.
- Add the onion, garlic, bay leaves, peppercorns, and the spice packet around the meat.
- Pour in the beef broth and water.
- Set the Whynter Steam Oven
- Preheat the steam oven to 275°F using the steam or combination steam mode.
- Place the pan in the oven and cook for 2½–3 hours, until the brisket is fork-tender.
- Add the Vegetables
- About 45 minutes before the brisket is finished, add the potatoes and carrots to the pan.
- During the final 20 minutes, add the cabbage wedges.
- Rest and Slice
- Remove the brisket from the oven and let it rest for 10–15 minutes.
- Slice against the grain for the most tender texture.
Serve
Serve slices of corned beef with the steamed vegetables and a little of the cooking broth spooned over the top. A small dollop of whole-grain mustard on the side pairs nicely.
Tips for Best Results
- If the brisket is larger than 4 pounds, allow closer to 3½ hours cooking time.
- Keep the fat cap facing up so it bastes the meat during cooking.
- Steam cooking prevents the corned beef from shrinking as much as traditional boiling.
