Restaurant Eve
110 S. Pitt St.
Alexandria, VA 22314
(703) 706-0450


Corned Beef, Cabbage & Potatoes
Chef Cathal Armstrong of Restaurant Eve- Alexandria, VA
Adapted by StarChefs

Yield: About 10 servings


    Corned Beef:
  • 1 gallon of water
  • 8 ounces salt
  • ½ ounce Prague powder #1 (curing salt), measured accurately
  • 4 ounces light brown sugar
  • 1 ounce pickling spice
  • 6 pounds beef silverside, brisket or bottom round
  • 3 whole bay leaves, broken
  • 1 ½ ounces grated garlic
  • 1 ounce mustard seeds, crushed
  • 2 ounces black pepper, cracked
  • 2 ounces red pepper flakes
  • ¼ ounce coriander seed, crushed
  • 1 large head green cabbage, stem removed, cut into large dice
  • 3 Tablespoons butter
  • 1 Tablespoon garlic, chopped
  • 2 Tablespoons shallots, chopped
  • 1 Tablespoon thyme, chopped
  • Salt and pepper
  • 4 large Idaho potatoes, cut into quarters
  • 3/4 ounces butter
  • 3/4 ounces all-purpose flour
  • 1 cup milk, preferably room temperature or warm
  • Salt
  • Pinch of nutmeg
  • Parsley, chopped, for garnish

For Corned Beef:
Make the brine by mixing the water, salt, Prague powder #1, brown sugar and pickling spice in a nonreactive container. Stir well to dissolve. Place the dissolved mixture in a stainless steel pot and bring to a boil. Simmer for 5 minutes and cool to room temperature. Put the beef in a nonreactive container and cover with brine. Refrigerate. Allow the beef to stand in the brine up to 14 days. Turn the meat every 2 days to ensure complete and uniform brining.
Remove the beef from the brine. Combine the bay leaves, garlic, mustard seeds, pepper, red pepper and coriander, and rub into all surfaces of the beef. Place the beef in a plastic bag with any excess rub and seal well. Refrigerate, preferably between 35-38°F, for 5 days turning bag once a day.
To cook, put the beef and juices from the bag in a large pot with water to cover. Bring quickly to a boil. Reduce the heat and simmer for 4 hours or until the meat is fork tender. Add water, if necessary, to keep the meat covered. Refrigerate the meat in the cooking liquid (in a fresh bag if desired) until needed for service.

For Cabbage:
Blanch cabbage in boiling, salted water until tender. Strain cabbage and set aside. In same pot, add remaining ingredients and cook until shallots are translucent. Return cabbage to pot and stir until evenly coated.

For Potatoes:
Boil potatoes in salted water until tender. While potatoes boil, prepare the bechamel sauce. Melt butter in pot and stir in flour. Cook for about 2 minutes, until “flour” taste is gone. Gradually whisk in milk and continue to cook, stirring, until thickened and smooth. Season with salt and pinch of nutmeg. Gently toss potatoes in béchamel to coat, and garnish with parsley.

Beverage Pairing: For corned beef there's nothing like a pint of Guinness, but a Joseph Voillot Bourgogne Rouge would work, too.

   Published: March 2005