How to make corned beef & cabbage @cafecasinolv
How to make corned beef & cabbage 🥬 🥩 @cafecasinolv is a medium Irish recipe that serves 6. 350 calories per serving. Recipe by Johnny Drinks on YouTube.
Prep: 45 min | Cook: 6 hrs | Total: 7 hrs 15 min
Cost: $67.72 total, $11.29 per serving
Ingredients
- 4 lb Corned Beef Brisket (trim excess fat, keep the natural membrane on for flavor)
- 1 gallon Water (for brine and later braising)
- 1 cup Kosher Salt (adds salinity to the brine)
- 2 tsp Prague Powder #1 (Curing Salt) (provides safe curing; use exactly as measured)
- 2 tbsp Brown Sugar (balances the saltiness)
- 1 tbsp Whole Peppercorns (adds peppery bite to the brine)
- 1 tsp Ground Cinnamon (warm spice note in the brine)
- 2 tbsp Honey (coagulated honey for subtle sweetness)
- 2 tbsp Pickling Spice Blend (store‑bought all‑in‑one blend)
- 12 oz Non‑Alcoholic Stout Beer (adds depth; any rich, dark non‑alcoholic stout works)
- 1 large head Green Cabbage (core removed, sliced into 2‑inch wedges)
- 2 tbsp Olive Oil (for greasing the pot if needed)
Instructions
Prepare the Brine
In a large bowl combine water, kosher salt, Prague powder, brown sugar, whole peppercorns, ground cinnamon, honey, and pickling spice. Stir until everything is dissolved.
Time: PT15M
Submerge the Beef
Place the corned beef brisket into the brine, ensuring it is fully covered. Use a plate or a clean weight to keep it submerged.
Time: PT5M
Brine the Beef
Cover the bowl tightly and refrigerate for 5–7 days, turning the meat once a day.
Time: PT6D
Temperature: 4°C
Rinse and Pat Dry
After the brining period, remove the beef, rinse under cold water to wash off excess salt, and pat dry with paper towels.
Time: PT10M
Preheat Oven and Prepare Braising Liquid
Preheat the oven to 375°F. In the Dutch oven add 1 cup of water, the non‑alcoholic stout, and a drizzle of olive oil. Place the beef inside, fat side up.
Time: PT10M
Temperature: 375°F
Braise the Beef (First Phase)
Cover the pot with its lid and braise in the oven for 4 hours, checking once halfway to add a splash of water if the liquid looks low.
Time: PT4H
Temperature: 375°F
Prepare the Cabbage
While the beef is braising, remove the core from the cabbage and cut into 2‑inch wedges. Rinse and set aside.
Time: PT15M
Add Cabbage (Second Phase)
After the initial 4‑hour braise, carefully remove the pot, nestle the cabbage wedges around the beef, re‑cover with foil, and return to the oven for another 1 hour.
Time: PT1H
Temperature: 375°F
Final Braise
Remove the foil, baste the meat with the cooking liquid, and continue braising uncovered for a final hour until the cabbage is tender and the sauce has thickened.
Time: PT1H
Temperature: 375°F
Rest and Slice
Remove the pot from the oven, let the meat rest for 15 minutes, then slice against the grain. Serve with the braised cabbage and spoon over the pan juices.
Time: PT15M
Nutrition Facts
- Calories
- 350
- Protein
- 30g
- Carbohydrates
- 15g
- Fat
- 15g
- Fiber
- 3g
Dietary info: contains meat, not vegetarian, contains gluten
Allergens: gluten (from stout)
Ingredient Substitutions
- Instead of Corned Beef Brisket: Beef brisket
- Instead of Kosher Salt: Sea salt
- Instead of Prague Powder #1 (Curing Salt): No substitute – essential for curing
- Instead of Brown Sugar: white sugar
- Instead of Whole Peppercorns: cracked pepper
- Instead of Ground Cinnamon: ground nutmeg (half amount)
- Instead of Honey: maple syrup
- Instead of Pickling Spice Blend: make your own with mustard seeds, coriander, allspice
- Instead of Non‑Alcoholic Stout Beer: regular stout (if alcohol is acceptable)
- Instead of Green Cabbage: savoy cabbage
- Instead of Olive Oil: vegetable oil
Equipment Needed
- Large Bowl or Food‑Safe Container
- Large Dutch Oven or Heavy‑Bottom Pot
- Measuring Cups and Spoons
- Kitchen Scale (optional)
- Tongs
- Gloves (food‑grade)
- Aluminum Foil
- Sharp Knife
- Cutting Board
- Oven
Critical Steps — Do Not Skip
- Prepare the brine with exact curing salt amounts
- Submerge the beef fully and keep it refrigerated for 5‑7 days
- Braise at 375°F for the full 6‑hour period, adding cabbage after 4 hours
Chef Tips from the Video
- Using a non‑alcoholic stout gives the deep malt flavor without the alcohol kick.
- Pat the beef dry before braising to achieve a better crust on top.
Troubleshooting
Meat is still tough after 6 hours
Continue braising in 30‑minute increments until fork‑tender; add more liquid if needed.
Cabbage becomes mushy
Add the cabbage later (after 5 hours) or cut into larger wedges.
Brine is too salty
Rinse the meat thoroughly and consider reducing kosher salt by ¼ next time.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in freezer‑safe film and freeze for up to 2 months.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- The brine can be prepared up to 2 weeks in advance and stored in the fridge.
- Cooked corned beef and cabbage reheat well in a covered pot on low heat.
Frequently Asked Questions
What is the cultural significance and history of Corned Beef and Cabbage in Irish cuisine?
Corned beef and cabbage became popular among Irish immigrants in the United States during the 19th century, especially for St. Patrick's Day celebrations, as beef was more affordable than lamb back then. The dish now symbolizes Irish heritage and is a staple comfort food on the holiday.
What are the traditional regional variations of Corned Beef and Cabbage in Irish cuisine?
In Ireland itself, the traditional dish is boiled corned beef with cabbage, carrots, and potatoes. In the U.S., many add mustard or serve with a stout‑based braising liquid, as seen in this Johnny Drinks recipe, giving a richer flavor profile.
How is Corned Beef and Cabbage traditionally served in Ireland on St. Patrick's Day?
It is typically boiled or slow‑cooked until tender, sliced, and served with boiled potatoes, carrots, and cabbage, often accompanied by a mustard or horseradish sauce. The Johnny Drinks version braises with stout for extra depth.
What occasions or celebrations is Corned Beef and Cabbage traditionally associated with in Irish culture?
St. Patrick's Day is the most common celebration, but the dish also appears at family gatherings, New Year's feasts, and as a comforting winter meal in Irish‑American households.
What makes Corned Beef and Cabbage special or unique in Irish cuisine?
The combination of cured beef, tangy brine spices, and hearty cabbage creates a balance of salty, sweet, and earthy flavors that embody the rustic, sustaining nature of traditional Irish cooking.
What are the most common mistakes to avoid when making Corned Beef and Cabbage at home?
Common errors include under‑brining (leading to bland meat), over‑cooking the cabbage (making it mushy), and using too much curing salt, which can make the meat overly salty. Follow the exact brine ratios and add cabbage only during the last hour of braising.
Why does this Johnny Drinks recipe use non‑alcoholic stout instead of regular stout?
The non‑alcoholic stout provides the deep malt flavor and dark color without adding alcohol, keeping the dish suitable for all ages and ensuring the braising liquid doesn’t become overly boozy during the long cook.
Can I make Corned Beef and Cabbage ahead of time and how should I store it?
Yes. After braising, let it cool, then refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently on the stove or in the oven, adding a splash of water or stout to keep it moist.
What texture and appearance should I look for when making Corned Beef and Cabbage?
The beef should be fork‑tender, with a deep mahogany crust from the stout glaze. The cabbage wedges should be bright green, tender yet still holding their shape, and the cooking liquid should be glossy and slightly reduced.
What does the YouTube channel Johnny Drinks specialize in?
The YouTube channel Johnny Drinks specializes in creative home‑cooking tutorials that often incorporate drinks, cocktails, and themed dishes, blending culinary techniques with entertaining storytelling.
How does the YouTube channel Johnny Drinks' approach to Irish cooking differ from other Irish cooking channels?
Johnny Drinks focuses on modern twists—like using non‑alcoholic stout and detailed brining techniques—while still honoring traditional flavors, whereas many Irish channels stick to classic boiled preparations without extensive brining.
Last updated: September 6, 2026
