Description
This classic Corned Beef and Cabbage dish is a hearty, one-pot meal that’s perfect for celebrating St. Patrick’s Day or warming up on a chilly evening. The corned beef is cooked to tender perfection alongside vibrant red potatoes, sweet carrots, and soft cabbage wedges. The flavors meld together beautifully, creating a comforting meal that’s both flavorful and satisfying.
Originating as an American take on Irish fare, corned beef and cabbage has become a beloved tradition in many households. This recipe offers simplicity without sacrificing taste, as it requires minimal preparation yet yields maximum flavor. Whether you’re preparing it for a holiday or a weeknight meal, this dish is sure to bring everyone to the table for a cozy, delicious experience.
Ingredients
- 1 corned beef brisket with spice packet
- 10 small red potatoes, halved
- 5 carrots, peeled and cut into 3-inch pieces
- 1 head cabbage, cut into wedges
Instructions
- Place the corned beef brisket in a large Dutch oven or stockpot. Cover with water and add the spice packet that came with the corned beef.
- Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 2 1/2 to 3 hours, until the meat is tender.
- Add the potatoes and carrots to the pot. Continue cooking until the vegetables are tender, about 15 minutes.
- Add the cabbage wedges and cook for an additional 15 minutes, or until the cabbage is tender.
- Remove the corned beef from the pot and let it rest for 10-15 minutes. Slice against the grain and serve with the cooked vegetables and some of the cooking broth.
- Prep Time: 15 minutes
- Cook Time: 3 hours