Corned Beef with Onions & Greens

This recipe ditches the boiled cabbage in favor of mustard or collard greens, which gives the dish a Southern soul-food slant while keeping the Irish-American bones of the classic corned beef and cabbage dinner. The peppery bite of mustard greens stands up to the salty cured beef better than mild cabbage ever could.

Dark beer is the braising liquid that takes this from good to great. Its bitterness balances the salt of the corned beef, and the malt sugars caramelize during the long oven braise into a glossy, complex pan gravy. A stout or porter works beautifully. A pale lager won’t have the body.

Browning the corned beef before braising is non-traditional but worth the extra step. The seared crust builds fond on the bottom of the pot that flavors the entire braising liquid. Skip the sear and you get a paler, less complex final dish.

Slicing the beef before braising is the clever shortcut. The slices soak up the cooking liquid much more efficiently than a whole brisket would, and they’re ready to serve straight from the pot.

Chef Tips

• Rinse the corned beef under cold water before browning. Pre-packaged corned beef has surface salt and pickling spices that would scorch in the dry sear.
• Use a Dutch oven that fits the beef snugly without crowding. Too much air space lets the braising liquid evaporate.
• Add the greens during the last 15 minutes only. Earlier and they turn olive-drab and limp.
• Make ahead by cooking through the braise stage, cooling, and reheating gently the next day. Like most braises, this improves overnight.

Variations

• Use Guinness for the signature dark Irish stout flavor.
• Add a tablespoon of whole grain mustard to the broth for sharpness.
• Serve with Irish soda bread to soak up the pan juices.