Description

Corned Beef and Cabbage is a classic comfort food made with tender slow-simmered corned beef brisket, potatoes, carrots, and cabbage cooked in a flavorful broth. This traditional corned beef and cabbage recipe is hearty, satisfying, and perfect for family dinners or festive occasions.

Ingredients

3–4 pounds corned beef brisket with spice packet
10 cups water or beef broth (enough to cover the meat)
1 onion, quartered
3 garlic cloves, smashed
2 bay leaves
1 teaspoon black peppercorns
6 medium potatoes, peeled and halved
4 large carrots, cut into large pieces
1 small green cabbage, cut into wedges
Fresh parsley, chopped (optional garnish)

Cook Mode Prevent your screen from going dark

Instructions

Rinse the corned beef brisket under cold water to remove excess salt.
Place the brisket in a large pot or Dutch oven.
Add the spice packet included with the brisket, along with onion, garlic, bay leaves, and peppercorns.
Pour in enough water or beef broth to completely cover the meat.
Bring the pot to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer gently for 2½–3 hours, until the beef is tender.
Add the potatoes and carrots to the pot and cook for about 15 minutes.
Add the cabbage wedges and continue cooking for 10–15 minutes, until the vegetables are tender.
Remove the corned beef from the pot and let it rest for 10 minutes.
Slice the beef against the grain into thin slices.
Arrange the sliced beef on a serving platter with the cooked vegetables.
Spoon a little broth over the top and garnish with fresh parsley if desired.

Notes

Rinsing the brisket helps remove excess salt from the curing brine.Always slice the beef against the grain to ensure tender slices.If the meat seems tough, allow it to cook longer at a gentle simmer.Additional vegetables like turnips, parsnips, or onions can be added for extra flavor.