Corned Beef and Cabbage Recipe

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  3 lbs Beef Brisket, Corned
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  2 cup Low Sodium Beef Broth
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  1 Cabbage, Green(454g)
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tbsp Unsalted Butter
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  1 Yellow Onion(110g)
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  0.3 cup Low Sodium Chicken Broth
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  0.8 tsp Tony Chachere's Original Creole seasoning blend
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  0.3 tsp Paprika, Smoked
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  Salt and pepper to taste

Instructions

1. 1Remove the corned beef from the package and rinse thoroughly under cold water on all sides; pat dry with paper towels and discard the spice packet.
2. 2Place the corned beef fat-side up in a large pot or Dutch oven, add the beef broth around the sides, cover with a lid, and bring to a boil over high heat, then reduce to medium-low heat and simmer for 3–3.5 hours until a fork easily pierces the thickest part and the internal temperature reaches 190°F, turning the beef halfway through cooking.
3. 3During the last 20 minutes of beef cooking, remove any wilted outer leaves from the cabbage and cut into thin strips; slice the onion into thin pieces.
4. 4Heat the olive oil and butter in a large skillet over medium heat for 1–2 minutes until the butter is melted and foamy, add the onion, and sauté for 4–5 minutes, stirring occasionally, until soft and translucent.
5. 5Add the cabbage, chicken broth, Creole seasoning, and smoked paprika to the skillet, stir to combine, and cook over medium heat for 15–20 minutes, stirring occasionally, until the cabbage is tender and the liquid has reduced by half; taste and adjust seasoning with salt and pepper as needed.
6. 6Remove the corned beef from the broth and let rest on a cutting board for 5 minutes, then slice thinly against the grain.
7. 7Divide the sliced corned beef evenly among 6 airtight containers while hot, top each with an equal portion of the cabbage mixture, and store in the refrigerator for up to 4 days.