Corned beef is one of my favorite foods. This recipes involves slow cooking corned beef on the stovetop and serving it with cooked cabbage and rice.
Have you ever forgotten to put dinner in the slow cooker? You walk in the door after a long day of work hoping to smell dinner in the kitchen cooking away, but alas, you realize that you forgot to put it in the slow cooker before you left. Never fear, stovetop corned beef is here!
Stovetop corned beef recipes are out there, but they are masked by slow cooker recipes or recipes that ask for long term brines. My recipe uses a corned beef brisket purchased from the grocery store. It came with a packet or seasoning that I immediately tossed because I have all of those seasonings and more and wanted to make my own.
Alton Brown has a recipe that asks you to brine the corned beef in the refrigerator for days. DAYS. Does it produce a great corned beef brisket? I’m sure it does. Is it necessary? No, it’s not. My recipe uses similar ingredients but instead of brining the corned beef, I cook it on the stovetop in those ingredients. You’ll get a flavorful corned beef with a broth that I use for cooking the rice and cabbage.
Corned beef and cabbage is also a New Year’s staple for those with Irish heritage (or corned beef lovers like myself) as it is thought to bring good luck in the new year.
Stovetop Corned Beef
- 4 stalks of celery, roughly chopped
- 3 medium carrots, roughly chopped
- 1/2 yellow onion
- 1 head of garlic, chopped in half
- 3 bay leaves
- 1 tbsp whole allspice
- 1 tsp yellow mustard seeds
- 1 tsp whole coriander seeds
- 1 tsp black peppercorns
- 1 cinnamon stick
- 1 tbsp kosher salt
- One 3 lb corned beef brisket
In a large dutch oven or stock pot, add all the ingredients and lay the corned beef on top. Cover with water (or close to it) and bring to a boil. Simmer for 2 1/2 to 3 hours or until corned beef is cooked through and tender. Remove the cinnamon stick after 1 hour of simmering.
Remove corned beef from pot. It should be falling apart, so remove what you can and use a large slotted spoon to pick up any small pieces out of the broth. Save three cups of the broth and discard everything else but the corned beef. Slice the corned beef and set aside.
Cabbage and Rice
- One head of cabbage, quartered
- 1 cup conventional white rice
- 2 cups (or 3) corned beef stock
- Salt and pepper, if needed
Place quartered cabbage in a large skillet. Add in the rice and stock and stir. Cover, bring to a boil, then simmer for 20-25 minutes or until rice is done. Check the skillet occasionally to stir the rice. If all of the liquid has been absorbed but the rice is still crunchy, add more stock. Taste for seasoning and adjust with salt and pepper if necessary. My stock was salty enough that I added only a little bit of pepper. Serve with the corned beef and enjoy.