Name: Corned Beef with Potatoes and Cabbage
Cook time: 1 hour
Total time: 4 hours 30 minutes
Yield: 6–8 servings
Ingredients: 1 (3–4-lb.) corned beef brisket; 2 lb. russet potatoes, scrubbed, quartered; 1 1/4 cups extra-virgin olive oil, divided; Kosher salt, freshly ground pepper; 1 large green cabbage, cut through the core into 8 wedges; 4 whole cloves; 1 tsp. coriander seeds; 1 tsp. mustard seeds; 1 tsp. peppercorns; 1/2 tsp. crushed red pepper flakes; 2 garlic cloves, finely grated; 6 Tbsp. white wine vinegar; 1 Tbsp. honey; 1 cup finely chopped dill; A mortar and pestle

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Photo by Ted + Chelsea Cavanaugh, Prop Styling by Nathaniel James, Food Styling by Laura Rege

This update of the classic corned beef dinner features extra-crispy cabbage and golden roasted potatoes—a major upgrade from the traditional boiled vegetables. Serve it drizzled with a dill vinaigrette bursting with all the spices used to make the corned beef: coriander seeds, mustard seeds, red pepper flakes, cloves, and garlic. (Hot tip: you’re going to want to eat this sauce with a spoon, so make extra.)

Recipe notes

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