Featured Recipe

Corned Beef and Buttered Cabbage

Indulge your taste buds with the timeless comfort of Classic Corned Beef and Buttered Cabbage – a hearty dish that combines the rich, savory goodness of slow-cooked corned beef with the delicate sweetness of perfectly buttered cabbage. This recipe is a celebration of traditional flavors and a guaranteed crowd-pleaser for any occasion.

Chad White signature Chad White
Prep Time

5-7 days

Cook Time

5 hours


7-10 servings

Ingredients for the Corn Beef Brine

  • 7-8lbs brisket trimmed of some of the fat
  • 6 cups of water
  • 2 bottles dark beer of choice
  • 1 1/2 cup of kosher salt
  • 1 teaspoon pink curing salt if available (if not, the beef will not be as pink in color, but it will taste the same)
  • 6 bay leaves
  • 1 teaspoon allspice berries
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon juniper berries
  • 1 teaspoon whole black peppercorns
  • 3 teaspoon pickling spices

To make the Corn Beef Brine

In a pot, heat 4 cups water, brown sugar, salts and spices until the sugar and salts are dissolved. Let simmer for 30 minutes. Remove the pot from the heat and add the remaining water and the beer. Let the brine cool to room temperature.

Trim the brisket and place it in a non-reactive container. Pour the brine mixture over the beef and refrigerate. Refrigerate for at least 5 days and up to 7 days, flipping the brisket over once a day.

After 5 days, the brisket is ready to cook.

Ingredients for the Brisket

  • 1/4 cup Dijion mustard
  • 1/2 cup brown sugar
  • 1/4 cup roughly ground pickling spice
  • Two onions
  • 5 large carrots
  • 4 stalks of celery
  • 2 bottles dark beer of choice

Cooking the Brisket

Prepare a rub by mixing: 1/4 cup Dijion mustard, 1/2 cup brown sugar, and 1/4 cup roughly ground pickling spice.

Preheat the oven to 350F. Remove the brisket from the brine and rinse it well in cool running water. Place the brisket on a cutting board, cut it in half, and rub the top with the mixture above.

Chop two onions, 5 large carrots, and 4 stalks of celery and place into a roasting pan. Pour 2 dark beers into the pan and place the brisket on top, fat side up. Add enough water to come at least 1/2 way up the sides of the brisket. Cover tightly with foil and place into your preheated oven. Bake in the oven until tender which will take about 4 ½ hours (1 hour per pound, but it is cut in half, cut it smaller for quicker cooking times).

Once the beef is tender, remove it from the oven and place on a cutting board. Let it rest for at least 10 minutes before slicing. When slicing, be sure to slice across the grains of the meat.

Ingredients for the Buttered Cabbage

  • 1 head of cabbage, cut to your preference
  • 2 tablespoons caraway seeds
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Salt and pepper

To make the Buttered Cabbage

Bring a large pot of salted water to a boil. Have a large bowl of ice water ready. Blanch the cut cabbage by carefully placing it in the in the boiling water for 20 seconds (work in batches if needed). Remove the cabbage with a strainer and shock it in the ice water. Once all the cabbage is blanched and shocked, remove it from the water onto a flat tray lined with a clean dish towel to soak up the extra water.

To finish, heat a large sauté pan over medium heat. Add the olive oil, butter and caraway seeds. Cook until the butter is foamy and begins to brown. Add the blanched cabbage and toss until it is just hot. The cabbage should still have some crunch. Season with salt and pepper to taste.

Ingredients for the Horseradish Sauce

  • 1/2 cup may
  • 1/2 cup sour cream
  • Zest and juice from one small lemon
  • 2 tablespoons (more or less to taste) prepared horseradish (drain some liquid)
  • To taste: Worcestershire sauce, salt and pepper, chopped parsely

To make the Horseradish Sauce

Mix all ingredients in a mixing bowl. Taste and adjust accordingly.


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