How to Make Corned Beef & Cabbage with Recipe!

Ingredients

• 5 pounds Corned Beef (pre‑cooked, sliced into 1/2‑inch pieces before adding)
• 4 cups Dry White Wine (drinking quality, such as Chablis or Sauvignon Blanc)
• 2 tablespoons Soy Sauce (regular soy sauce)
• 2 teaspoons Louisiana Hot Sauce (brand such as Tabasco or any Cajun‑style hot sauce)
• 0.25 teaspoon Cayenne Pepper (ground)
• 2 heads Cabbage (green cabbage, cut into bite‑size pieces)
• 2 large Onion (quartered)
• 1 teaspoon Salt (kosher or table salt, adjust to taste)
• as needed Water (enough to cover ingredients by about ½ inch)
• 1 cup Anasazi Beans (dried, soaked overnight and drained)

Instructions

1. Prep Vegetables and Beef

   Wash hands, then chop the cabbage into bite‑size pieces, quarter the onions, and slice the cooked corned beef into ½‑inch strips.

   Time: PT15M

2. Build the Flavorful Stock

   Place the sliced corned beef in the large pot. Add 4 cups dry white wine, 2 tbsp soy sauce, 2 tsp Louisiana hot sauce, ¼ tsp cayenne pepper, and enough water to just cover the meat. Bring to a gentle boil, then reduce to a simmer.

   Time: PT10M

   Temperature: medium heat

3. Add Cabbage and Onions

   Stir the chopped cabbage and quartered onions into the pot, ensuring the liquid still covers the ingredients by about ½ inch.

   Time: PT5M

   Temperature: medium heat

4. Simmer Cabbage to Half‑Cooked

   Cover the pot and let the mixture simmer for 30 minutes, stirring once halfway through. The cabbage should be tender but still retain a slight crunch.

   Time: PT30M

   Temperature: low simmer

5. Add Anasazi Beans

   Add the soaked and drained Anasazi beans to the pot. Add a splash more water if needed and continue to simmer for another 20 minutes, or until the beans are tender.

   Time: PT20M

   Temperature: low simmer

6. Season to Taste

   Taste the broth. If it needs more salt, stir in up to 1 tsp kosher salt. Adjust hot sauce or cayenne if you prefer more heat.

   Time: PT2M

7. Finish and Serve

   Turn off the heat. Ladle the stew into bowls, ensuring each serving gets beef, cabbage, onions, and beans. Serve hot with mustard or crusty bread if desired.

   Time: PT3M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

20 g

Fat

20 g

Fiber

5 g