Corned Beef Short Ribs with Savoy Cabbage

Ingredients

Corned Beef Short Ribs with Wasabi Sour Cream

whole cloves, 4,,,/whole-cloves
bay leaves, 6,torn in half,,/turkish-bay-leaves
whole coriander seeds, 4, teaspoons,,/whole-indian-coriander
black peppercorns, 2,tablespoons,,medium-grain-black-pepper
whole allspice berries, 2, tablespoons,,whole-allspice-berries
whole mustard seeds, 2, teaspoons,,/yellow-mustard-seeds
whole caraway seeds, 2, teaspoons,,/whole-caraway-seeds
smoked paprika, 2, teaspoons,,/bittersweet-spanish-smoked-paprika
ground hot chili pepper, 1, teaspoons,or to taste,/moruga-scorpion-flakes
beef short ribs, 4, pounds,,
prague powder, 1/2, teaspoon,,quick-cure-salt-2
salt, 2, teaspoons,,
large carrots, 2,,peeled and cut into 2 inch chunks
small head of savoy cabbage, 1,, cut into 6-8 wedges,
medium yellow onion, 1,, cut into 6 wedges,
sour cream, 8, ounces,,,
wasabi, 1, tablespoon,,s-b-wasabi
red or new potatoes, 1-1/2, pounds,,
flat leaf parsley, 2, tablespoons, chopped,
heavy cream, ¼, cup,,
freshly ground black pepper,, to taste,

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Corned Beef Short Ribs with Savoy Cabbage

This recipe elevates the classic Saint Patrick's Day faire, swapping short ribs and savoy cabbage for more traditional brisket and green cabbage. The real gold is in the sauce, a touch of wasabi powder adds a subtle kick and vibrant green color.

Written By Megan Fawn Schlow | Mar 10, 2021

Ingredients

Corned Beef Short Ribs with Wasabi Sour Cream

whole cloves, 4,,,/whole-cloves
bay leaves, 6,torn in half,,/turkish-bay-leaves
whole coriander seeds, 4, teaspoons,,/whole-indian-coriander
black peppercorns, 2,tablespoons,,medium-grain-black-pepper
whole allspice berries, 2, tablespoons,,whole-allspice-berries
whole mustard seeds, 2, teaspoons,,/yellow-mustard-seeds
whole caraway seeds, 2, teaspoons,,/whole-caraway-seeds
smoked paprika, 2, teaspoons,,/bittersweet-spanish-smoked-paprika
ground hot chili pepper, 1, teaspoons,or to taste,/moruga-scorpion-flakes
beef short ribs, 4, pounds,,
prague powder, 1/2, teaspoon,,quick-cure-salt-2
salt, 2, teaspoons,,
large carrots, 2,,peeled and cut into 2 inch chunks
small head of savoy cabbage, 1,, cut into 6-8 wedges,
medium yellow onion, 1,, cut into 6 wedges,
sour cream, 8, ounces,,,
wasabi, 1, tablespoon,,s-b-wasabi
red or new potatoes, 1-1/2, pounds,,
flat leaf parsley, 2, tablespoons, chopped,
heavy cream, ¼, cup,,
freshly ground black pepper,, to taste,

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Combine all the spices in a heavy plastic resealable bag (except the prague powder) and crack the whole seeds and spices by lightly pounding with a heavy rolling pin.
Place the short ribs in a large bowl with half the spices, salt, prauge powder and cover with cold water. Once well mixed, cover and refrigerate for 24-48 hours.
Drain the brine liquid and pat the short ribs dry, brushing off any spices.
Place the short ribs and the other half of spices in a large heavy bottomed pot over medium high heat and add the onion. Bring to a boil then lower the heat, simmer for 1 hour.
While the short ribs simmer, mix together the sour cream and wasabi. Set aside.
Add the carrots and cook for another hour. Add the cabbage and simmer for an additional 15-20 minutes until everything is tender.
In a separate pot, cover the potatoes with cold water, a heavy pinch of salt and cook for 5-7 minutes until a knife point goes in easily. Drain the potatoes, rinse, and cut in half.
Add the potatoes back to the pot over medium heat. Add the cream, salt and freshly cracked black pepper. Cook for 3-4 minutes, until the potatoes are coated and absorb the cream. Top with the chopped parsley.
To serve, plate a few pieces of each of the vegetables, short ribs and top with the wasabi sour cream.

Ingredients

Corned Beef Short Ribs with Savoy Cabbage

Ingredients

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