Gordon Ramsay Corned Beef and Cabbage Recipe

A simple home version of Gordon Ramsay’s corned beef and cabbage that is easy to cook.

introduction

This recipe gives a warm, plain meal that cooks in one pot and feeds a family. If you like easy beef dishes, try the creamy beef and bowtie pasta recipe for another simple idea.

why make this recipe

This meal is plain, filling, and low fuss. You cook the beef and vegetables together so flavors mix. It works for weeknights and special days. It uses few steps and simple tools.

how to make Gordon Ramsay Corned Beef and Cabbage

1. Put the corned beef brisket in a large pot or Dutch oven. Add the spice packet and the extra aromatics if you use them. Cover with cold water.
2. Bring to a boil, then lower the heat. Let it simmer slowly for about 2 hours until the meat is tender.
3. Add the halved potatoes and carrot chunks. Simmer for 10–15 minutes until they start to get tender.
4. Add the quartered cabbage and cook 15 minutes more until the cabbage is soft but not falling apart.
5. Take the brisket out and let it rest for 15 minutes before slicing. Slice thinly against the grain. Serve with the cooked potatoes, carrots, cabbage, and some of the cooking broth.

Ingredients :

1 corned beef brisket with a spice packet, 10 small red potatoes, halved, 5 medium carrots, cut into 3-inch chunks, 1 large head green cabbage, quartered, (Optional) 2 bay leaves, 6 peppercorns, 2 garlic cloves

Directions :

Place brisket in Dutch oven, cover with cold water, add spice packet and aromatics.
Bring to boil, then reduce to low simmer for 2 hours.
Add potatoes and carrots. Simmer 10–15 min.
Add cabbage, cook 15 min more.
Remove brisket, rest 15 min.
Slice against the grain and serve with vegetables and broth.

how to serve Gordon Ramsay Corned Beef and Cabbage

Slice the brisket thin and place it on a platter. Put the potatoes, carrots, and cabbage around the meat. Spoon some warm broth over the vegetables or serve broth in a bowl. You can serve with mustard or horseradish on the side.

how to store Gordon Ramsay Corned Beef and Cabbage

Cool meat and vegetables to room temperature. Put them in airtight containers. Refrigerate up to 4 days. For longer storage, freeze the sliced beef and vegetables in freezer bags up to 3 months. Thaw in the fridge before reheating.

tips to make Gordon Ramsay Corned Beef and Cabbage

• Use a heavy pot or Dutch oven for even heat.
• Simmer slowly; fast boiling can make the meat tough.
• Rest the brisket before slicing to keep juices inside.
• Cut against the grain for tender slices.
• Taste the broth and add salt only if needed, since corned beef can be salty.

variation (if any)

• Add onions to the pot for more flavor.
• Swap red potatoes for Yukon golds or regular russets.
• Add a splash of apple cider vinegar to the broth for a mild tang.
• Add extra spices like mustard seeds or a cinnamon stick for a different aroma.

FAQs

Q: How long does the brisket need to cook?
A: Simmer about 2 hours until fork-tender. Time can vary by size.

Q: Can I use a slow cooker?
A: Yes. Cook on low for 6–8 hours, adding vegetables in the last 1–2 hours.

Q: Is corned beef already salty?
A: Yes. Taste the broth before adding salt. The meat and spice packet usually add enough salt.

Q: How thin should I slice the brisket?
A: Slice thin, about 1/4 inch or less, and always against the grain.

Q: Can I make this ahead?
A: Yes. Make a day ahead, chill, then reheat gently. Flavors often improve overnight.

Gordon Ramsay’s Corned Beef and Cabbage

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 135 minutes
• Total Time: 150 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Simmering
• Cuisine: American
• Diet: None

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Description

A simple and hearty recipe for corned beef and cabbage, perfect for family meals.

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Ingredients

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• 1 corned beef brisket with spice packet
• 10 small red potatoes, halved
• 5 medium carrots, cut into 3-inch chunks
• 1 large head green cabbage, quartered
• 2 bay leaves (optional)
• 6 peppercorns (optional)
• 2 garlic cloves (optional)

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Instructions

1. Place the brisket in a large pot or Dutch oven and cover with cold water. Add the spice packet and any extra aromatics if using.
2. Bring to a boil, then lower the heat and let it simmer slowly for about 120 minutes until the meat is tender.
3. Add the halved potatoes and carrot chunks. Simmer for 10-15 minutes until they start to get tender.
4. Add the quartered cabbage and cook for an additional 15 minutes until the cabbage is soft but not falling apart.
5. Take the brisket out and let it rest for 15 minutes before slicing thinly against the grain.
6. Serve with the cooked potatoes, carrots, cabbage, and some of the cooking broth.

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Notes

For best results, use a heavy pot or Dutch oven for even heat and simmer slowly to prevent the meat from becoming tough.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 850mg
• Fat: 16g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 70mg