This was super tasty but very labor intensive. I couldn’t find Savoy cabbage so I grabbed two of the smallest regular heads of I could find on the shelf, and that wound up being about twice as much as I really needed. That’s my own substitution though so I don’t hold it against the recipe.
If I did have one thing to change though it’d be to “follow your heart” on how many carrots you really need. I used three as instructed and it was a bit of thought work to ensure that every serving at least got some hint of carrot in it. I’d have used maybe five or six carrots to do it over.
But I can’t argue with the results. Deprived of the bars and parades and other usual trappings of St. Patrick’s Day, this recipe was part of the stay-at-home substitution and was good enough that, despite the effort, it’s probably become a tradition in its own right. Just know what you’re getting yourself into, particularly if like me you don’t have a dishwasher. I froze the leftover broth to use in boiling potatoes come Christmas or Thanksgiving.
The recipe was very good! It came out pretty good as reflected in the double photo. I let the potatoes get over cooked due to temperature fluctuations of my oven but it was still good overall.
Incredible! The buttery, cheesy mashed potatoes on top of the corned beef and cabbage is a game changer. CJ does it again.
Made this today and it turned out fantastically!!! The whole family loved it! Thanks Chef John!?
Hey Chef John from FoodWishes.com!
Made this tonight on St. Paddy's day and it was a hit! My corned beef wasn't quite corned enough, so I put a thin layer of stone ground mustard between the beef and the potatoes and that did the trick!
Not the prettiest picture, but it's delicious.
Thanks for the recipe!
Long time watcher, first time reviewer,
Justin
It's incredibly good! I made it in small tins for individual servings because they're just for me and froze them. This stuff is great!
I made this tonight and it was a big hit. There were more steps than I'm used to when it comes to making a corned beef dish, but it was worth the time. The only changes I made were adding some garlic powder, salt and pepper on top of the cabbage mixture and adding extra cheese to the mashed potatoes (probably 1 1/4 cup total cheese including what was sprinkled on top). I've already been asked when this will be made again.
It takes a while to make but it turned out great. will probably make it again next year