Make Ahead
Corned Beef & Cabbage From Suzanne Goin
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60 Reviews
janet G.
March 18, 2024
This was the best corned beef and cabbage I’ve ever made. Due to the countless warnings about smells and such, I cooked each of the vegetables separately to the dentist that I wished in the stock created from the corn beef. It turns out fabulously with need of little salt and the sauce… Partially mustard… Looking for other uses for that as it is amazing.
Mike T.
March 19, 2023
This didn't work out well for me. The meat was actually the star and was nice, but everything else was not great. Boiled everything was the problem I think. Cabbage turned out fishy, and as I learned later after a few Googles, after the 5th minute of boiling cabbage, you start doubling the hydrogen sulfide within (rotten egg smell). The instructions were very vague, the methods were pretty crude and as for boiled turnips, I'm just not sure how that could ever be pleasant.
I decided next year to spend less time (than 4hrs in the kitchen) on something that would be 100 times more well received like scratch pho. Not Irish, but much more satisfying. YMMV.
I decided next year to spend less time (than 4hrs in the kitchen) on something that would be 100 times more well received like scratch pho. Not Irish, but much more satisfying. YMMV.
Analida B.
March 10, 2018
I can't wait to try this for Saint Patrick's Day! Here is another favorite of my family for Guinness beef stew: https://ethnicspoon.com/guinness-stew/
Laura
March 25, 2017
Made this for company tonight and it was a huge hit! Love the tang in the cabbage from the pepper. Delicious!
Liz
March 18, 2017
The recipe says to cover the beef with water by 6 inches. This cannot be. Please advise if this is a misprint.
Liz
March 18, 2017
The recipe says to cover the beef with water by 6 inches. This cannot be. Please advise if this is a misprint.
Liz
March 19, 2017
What is the reasoning behind that much water, what's with all that broth, and doesn't it water the flavor of the meat and seasoning?
Liz
March 19, 2017
What is the reasoning behind that much water, what's with all that broth, and doesn't it water the flavor of the meat and seasoning?
Liz
March 19, 2017
What is the reasoning behind that much water, what's with all that broth, and doesn't it water the flavor of the meat and seasoning?
jackie
January 30, 2017
Could someone tell me if the chiles de arbol should be purchased as fresh or dried? Thanks!
Kristen M.
January 30, 2017
I think Suzanne Goin uses dried—and if you scroll through the photos, that's what we used too! (It's certainly easier to find.)
frank
November 16, 2016
so with a commercial Cryovac corned beef, do you soak first to remove some of the salt?
golddeer
March 18, 2015
I made this for a St. Patrick's Day dinner party yesterday. The corned beef and parsley sauce were delish but the boiled veggies were kinda lackluster - next time I will roast the veggies or make some other side dish.
dianerlee
March 17, 2015
Yikes! Thank you, Emily! I bought beef brisket instead of corn beef brisket! I was so disappointed because I've had this before and it was truly delicious!
em-i-lis
March 17, 2015
oh no! yes, beef brisket is not pre-seasoned. "corned", historically speaking, means salted, so if you buy a corned beef, you can assume added salt whereas with other beefs, you cannot.
dianerlee
March 17, 2015
I don't understand how this could be salty when the recipe doesn't call for any salt? I just made this and the meat and veggies have no flavor?
em-i-lis
March 17, 2015
REALLY??? Did you buy corned beef?? It's usually loaded with salt and seasonings. What a disappointment for you! Mine was perfect for the third year in a row. Aah!
SuSu
March 17, 2015
This is my third year serving this yummy, traditional St Paddy’s Day dinner and as in past years, to many compliments. I wouldn’t dare change a thing ... although, I like gingerroot’s idea of cooking the meat a day ahead. And most def agree, the Parsley-Mustard sauce is a winner.
gingerroot
March 16, 2015
This will be my fourth year making corned beef for St. Patrick's day this way - Suzanne Goin's Parsley-Mustard sauce really breathes new life into the dish! I've also always cooked the meat a day ahead without a hitch. Then, I can just finish the meat in the oven and cook the vegetables right before eating.
Lynn W.
March 12, 2015
This was delicious! Very easy preparation and wonderful vibrant favors. Definitely will make again. Thanks!
ihaventpoisonedyouyet
March 26, 2014
Owing to my failure to make Irish soda bread earlier in the day, I was forced to use my one oven for baking and to forego the browning step for the meat. It was still great. I did double the carrots as they are my favorite part of the meal and I came very close to skipping the sauce as it didn't seem appropriate for a traditional corned beef dinner. Thank god I didn't!! I'm telling you that that sauce is absolutely unbelievable - packed with layers of flavor and easy to make. When there is silence at the dinner table you know you've got a winner and we were like a group of monastic monks who had taken a vow never to speak again. The sauce is also terrific on all manner of vegetables and chicken. I also used it on a hamburger (nothing wrong there) and if I could I swear I would put in on my morning cereal. A seriously delicious recipe (meat, vegetables, sauce).
Megan
March 17, 2014
This is fantastic! I really liked the touch of browning the meat at the end -- created some nice crispy bits while still having a tender piece of corned beef.
Sauertea
March 16, 2014
Amazing! Simply amazing! I have searched for years for a good recipe for corned beef and cabbage! I have finally found it!!!
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