Nailing down Wolfgang Puck’s corned beef and cabbage recipe is like unlocking a secret to creating a timeless dish rich in flavor and tradition.
What’s important with this recipe is using a pressure cooker or Instapot, which reduces cooking time dramatically and ensures the meat’s tenderness you so want.
I recommend adding carrots and potatoes to the pot for a complete, one-pot meal.
Don’t forget to slice the corned beef against the grain to keep it tender.
This recipe is perfect for a comforting family dinner or a festive St. Patrick’s Day meal.
How to Make Wolfgang Puck Corned Beef and Cabbage
Ingredients
- 4 lb Corned Beef Brisket
- 1.5 cups Beef Broth
- 2 tbsp Worcestershire Sauce
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 large Onion (quartered)
- 5 medium Potatoes (halved)
- 4 large Carrots (cut into chunks)
- 1 small Cabbage (cut into wedges)
- 1 bottle Beer (12 oz.)
- 3 cloves Garlic (whole)
- 1 Bay Leaf
Step-by-Step Instructions
Step 1:
Rinse the corned beef under cold running water to remove excess salt.
Place it in your pressure cooker.
Step 2:
Add the beef broth, Worcestershire sauce, garlic powder, and onion powder to the cooker.
Step 3:
Scatter the onion quarters, potatoes, carrot chunks, and garlic among the cabbage wedges, and place them evenly around the beef.
Pour the beer over everything.
Step 4:
Seal the pressure cooker or Instapot and cook on high pressure for about 90 minutes.
Let the pressure release naturally for about 10 minutes before manually releasing any remaining pressure.
Step 5:
Transfer the beef to a cutting board, slice it against the grain, and serve with the veggies.
Enjoy the tender and flavorful meal!
Tips and Tricks for Making This Recipe
Choose Quality Beef
When selecting your corned beef, aim for a brisket that has a good balance of meat and fat to enhance the flavor.
Spice It Up
Consider adding extra spices from your pantry to the cooking liquid or directly onto the meat for even more depth.
Beer Alternatives
If you prefer a different taste profile, you can substitute the beer with a different style or even with apple juice.
Don’t Overcook
Keep an eye on the cooking time, as overcooking can lead to a mushy texture, especially with the vegetables.
Cut Adjustments
Feel free to chop the vegetables larger or smaller, depending on your preference for bite size.
What to Serve with Wolfgang Puck Corned Beef and Cabbage
Traditional Soda Bread
You can’t go wrong serving classic Irish soda bread alongside your corned beef and cabbage.
Its slightly sweet flavor and dense texture complement the savory main dish beautifully.
Simply spread some butter on a fresh slice, and you’ll love how it pairs with the meal.
Buttered Potatoes
I recommend a side of new potatoes tossed in melted butter and a sprinkle of parsley.
They cook quickly, and their mild flavor really allows the corned beef to take center stage.
Plus, these potatoes soak up any juices from the plate, making every bite delicious.
Tangy Mustard Glaze
For a twist, you could try drizzling the beef with a tangy mustard glaze to serve as a flavorful side.
Mix grainy mustard, honey, and a splash of apple cider vinegar to create a lively addition that cuts through the richness of the beef and adds a little zing.
Sweet and Sour Beets
Roasted beets in a sweet and sour glaze make a fantastic and colorful side option.
Their earthy flavor, mixed with a bit of acidity and sweetness, offers a new way to savor the combination.
The vibrant color also brightens the plate, inviting you to enjoy each component fully.
Caramelized Onions
Add caramelized onions to the mix for a deliciously sweet and savory flavor that pairs well with corned beef.
Sauté them slowly with a pinch of salt until they turn a rich, golden brown.
Their sweetness balances the salty richness of the meal.
Variations and Substitutions
Alternative Liquids
You can substitute beer with rich beef broth if you prefer a non-alcoholic version, and it still gives a wonderful depth to the dish.
The subtle sweetness of apple cider also makes for a great alternative, adding a unique flavor profile that you might enjoy!
Your choice of liquid will greatly influence the final taste.
Vegetable Swaps
Try swapping out traditional cabbage for other greens like kale or brussels sprouts for a different texture.
Sweet potatoes can be used in place of regular potatoes, providing a natural sweetness.
These changes can add a fun twist to the usual recipe, while still being delicious!
Spice Adjustments
Experiment with your seasoning by adding smoked paprika for a bit of warmth or trying allspice for a hint of complexity.
Adapting the spice blend can transform your dish into something uniquely yours, and it’s fun to experiment!
Protein Choices
If corned beef isn’t available, you could use brisket and cook it with pickling spices to mimic the traditional corned beef flavor.
This gives you a chance to try a homemade version when you have the time.
How to Store Leftover Corned Beef and Cabbage
To keep the leftovers tasting fresh, it’s crucial to store your corned beef and cabbage properly.
Let me walk you through how you can do just that!
Refrigeration
You should tightly wrap the leftover corned beef and cabbage in foil or plastic wrap to prevent it from drying out.
Airtight containers also work wonderfully if that’s more convenient for you.
Place the wrapped or contained leftovers in the main compartment of your fridge.
Freezing
If you’re not planning to eat the leftovers soon, you can freeze them for up to three months.
Before freezing, I like to portion the corned beef and cabbage into meal-sized servings.
Wrap each serving in plastic wrap, then place them in a freezer bag for an extra layer of protection.
Storage Duration
In the refrigerator, your leftover corned beef and cabbage should be good for three to four days.
In the freezer, they can last a bit longer—up to about two or three months.
Remember to label your packages with the date so you don’t forget how long they’ve been stored!
Common Mistakes to Avoid
Overcooking the Beef
One very common mistake is letting the corned beef cook for too long, turning it into a dry mess.
The beef should be cooked until it’s just tender, not falling apart completely.
Always remember to keep an eye on the cooking time to stay away from overcooking.
Skipping the Rest Period
People often skip the resting period after cooking, which is crucial for juicy meat.
Letting the beef rest for at least 15 to 20 minutes really helps lock in the moisture.
Cover the beef loosely with foil to maintain its warmth and let those juices redistribute.
Neglecting to Add Vegetables at the Right Time
Timing is everything when adding vegetables to the pot.
Add them too early, and they can become mushy, losing their flavor and texture.
It’s best to add them in the last 30 minutes of cooking to get that perfect tenderness and flavor balance.
Wolfgang Puck Corned Beef and Cabbage Recipe
Ingredients
- 4 lb Corned Beef Brisket
- 1.5 cups Beef Broth
- 2 tbsp Worcestershire Sauce
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 large Onion quartered
- 5 medium Potatoes halved
- 4 large Carrots cut into chunks
- 1 small Cabbage cut into wedges
- 1 bottle Beer 12 oz.
- 3 cloves Garlic whole
- 1 Bay Leaf
Instructions
- Rinse the corned beef under cold running water to remove excess salt.
- Place it in your pressure cooker.
- Add the beef broth, Worcestershire sauce, garlic powder, and onion powder to the cooker.
- Scatter the onion quarters, potatoes, carrot chunks, and garlic among the cabbage wedges, and place them evenly around the beef.
- Pour the beer over everything.
- Seal the pressure cooker and cook on high pressure for about 90 minutes.
- Let the pressure release naturally for about 10 minutes before manually releasing any remaining pressure.
- Transfer the beef to a cutting board, slice it against the grain, and serve with the veggies.