Ask A Minnesota Chef: Best Corned Beef And Cabbage Recipes

Sink your teeth into one of the best corned beef and cabbage recipes around, as served by Minnesota chef Court Hawley.

Court Hawley 
Morrissey's Irish Pub
913 W. Lake St.
Minneapolis, MN 55408
(612) 465-8555
www.morrisseysuptown.com

"Less is more" is a cooking philosophy that Court Hawley, chef and kitchen manager at Morrissey's Irish Pub, abides by. "It's not how many ingredients you use. It will always be good if you have the right proportions of good quality ingredients and keep it simple," he says. As someone who has been in the restaurant industry for most of his life and has been with Morrissey's since its opening in March of 2013, his simple corned beef and cabbage recipe is a testament to his years of experience and cooking style. Try it for yourself and prepare to be wowed by one of the best corned beef and cabbage recipes around, served up from a Minnesota chef.

Chef Hawley's Corned Beef and Cabbage

Corned Beef
Yields 1-3 pounds

Ingredients:

• One good quality corned beef brisket, 2-4 pounds

Directions:

1. Preheat your oven to 350 degrees Fahrenheit. Remove the plastic from the corned beef brisket and place it into a deep pan. Fill the pan with cold water, about halfway up the brisket.
2. Cover the pan with foil and bake for approximately 3.5 to 4 hours, or until fork tender.
3. Remove the pan from the oven and remove the foil. Allow the brisket to rest for approximately 10 minutes. Carefully remove the brisket from the pan and cut into desired sized slices, trimming the fat as you carve the brisket.
4. Freeze or refrigerate leftover brisket for later use.

 
Cabbage
Yields 3-4 portions

Ingredients:

• 1/2 head of cabbage
• 1 ounce butter
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon caraway seeds
• 1 cup chicken stock

 
Directions:

1. Preheat your oven to 350 degrees Fahrenheit. Julienne the cabbage into 1-inch strips and arrange in a baking dish. Cut the butter into smaller pieces and add to the baking dish. Sprinkle the seasonings evenly over the top of the cabbage. Lastly, pour the chicken stock into the pan.
2. Cover the baking dish with foil and cook the cabbage for approximately 40 minutes. The cabbage is done when it is soft but still firm.
3. The cabbage can be stored and covered in the refrigerator for 5 days.
4. Serve the corned beef and cabbage with your favorite boiled, mashed or roasted potato recipe. Serve alongside a simple horseradish sauce, if desired. Alternatively, make a corned beef and cabbage sandwich (see recipe below).

 
Horseradish Sauce
Yields 4 ounces

Ingredients:

• 6 tablespoons mayonnaise
• 2 tablespoons horseradish
• 1 tablespoon Dijon mustard
• A pinch of black pepper

 
Directions:

1. Combine all ingredients in a dish and mix together until well blended. Horseradish sauce can be stored and covered in the refrigerator for 5 days.
2. Adjustments: Use more or less horseradish, to your liking. If you don't like mustard you can leave it out.

Related: Ask A Minnesota Chef: Gluten-Free Thanksgiving Recipes

Chef Hawley's Corned Beef and Cabbage Sandwich

Ingredients:

• Slices of good quality sourdough bread or your favorite sandwich bread
• Corned beef, thinly sliced (see recipe above)
• Horseradish sauce (see recipe above)
• Slices of Swiss or Fontina cheese
• Coleslaw (optional)

 
Instructions:

1. Thinly slice the corned beef brisket. Heat the brisket in a pan, if necessary.
2. Layer slices of cheese on top of the brisket to melt.
3. Slather horseradish sauce on a slice of the bread and add the heated corned beef and cheese on top.
4. Top the sandwich with coleslaw and the remaining slice of bread.

Adjustments: If you don't like horseradish, you can make a mustard mayonnaise by using the horseradish sauce recipe (above). Leave out the horseradish and use 2 tablespoons of Dijon mustard. Or use your favorite mustard or sandwich spread.

Coleslaw Dressing
Yields 1 Cup

Ingredients:

• 1 cup mayonnaise
• 1/4 cup sugar
• 1 tablespoon white vinegar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon dry mustard
• 1/4 teaspoon white pepper

 
Directions:

1. Mix all ingredients in a bowl until well blended.
2. Place in refrigerator and let sit for at least an hour before use to allow the flavors to meld and the sugar to dissolve. It can be stored and covered in the refrigerator for 5 days.
3. Stir in approximately 2 cups of shredded cabbage into the coleslaw dressing. Once mixed, the coleslaw is best used within 2 days.

 
Related: Ask A Minnesota Chef: Best Latke Recipes For Hanukkah

A Minnesota native that was born and raised Up North, Christina Kalinowski currently calls Minneapolis home. Christina appreciates irony, loves bacon, enjoys a hearty libation (drink responsibly, folks), and is an avid proponent of the Swanson Pyramid of Greatness. Her work can be found at Examiner.com.