Buttered Corned Beef with Sweet Cabbage
This cozy, slow-cooked dish blends savory corned beef with sweet cabbage and buttery onions. Whether using brisket or canned corned beef, it’s hearty, simple, and full of comfort. Perfect for a chilly night or leftover magic.
Equipment
- Dutch Oven
Ingredients
Main Ingredients
- 2 tbsp butter salted or unsalted
- 1 yellow onion sliced
- 2 cloves garlic crushed
- 1.5 lb corned beef flat-cut brisket or canned
- 1 head green cabbage sliced
- 1 bay leaf
- 0.5 tsp black pepper freshly cracked
- 2 cups chicken broth or water enough to half-submerge cabbage
Instructions
- Heat butter in a Dutch oven over medium heat. Add onions and garlic, cook until softened and golden at the edges.
- Add corned beef. If using brisket, place fat-side up. If using canned, gently break into chunks. Let it warm in the butter mixture.
- Add sliced cabbage around the beef. Pour in enough broth or water to half-submerge the cabbage. Add bay leaf and black pepper.
- Cover with a lid. Reduce heat to low and simmer for 90 minutes (brisket) or 45 minutes (canned), stirring occasionally.
- Once cabbage is tender and beef is soft, remove the bay leaf, taste and adjust seasoning. Serve warm.
Notes
Add carrots or potatoes during the last 30 minutes for a one-pot meal. Great for leftovers—turn into hash or sandwiches. For extra richness, top with more melted butter before serving.