Description
A classic and hearty Corned Beef and Cabbage recipe featuring tender, slow-simmered corned beef brisket with flavorful vegetables including cabbage, carrots, potatoes, and onion. This comforting one-pot meal is perfect for a family dinner or St. Patrick’s Day celebration, offering rich taste with simple preparation.
Ingredients
Scale
Meat
- 3-4 lbs corned beef brisket with spice packet
Vegetables
- 1 large green cabbage, cut into wedges
- 6 medium carrots, peeled and cut into chunks
- 8 small potatoes, halved
- 1 large onion, peeled and quartered
Liquids
- 4 cups water or beef broth
Instructions
- Prepare the Corned Beef: Place the corned beef brisket in a large pot and cover it completely with water or beef broth to ensure even cooking and flavor infusion.
- Add Spices and Boil: Add the included spice packet from the corned beef package to the pot. Bring the liquid to a rolling boil over medium-high heat to start the cooking process.
- Simmer the Meat: Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 2.5 to 3 hours. This slow simmering will tenderize the meat and develop the flavors.
- Add Root Vegetables: After the meat has simmered, add the halved potatoes, carrot chunks, and quartered onion to the pot. Continue simmering uncovered or partially covered for 15 minutes so the vegetables begin to cook and soften.
- Add Cabbage and Finish Cooking: Finally, add the cabbage wedges to the pot. Cook for an additional 15 to 20 minutes until all vegetables are tender but not mushy, ensuring a perfect texture.
- Rest and Slice the Meat: Carefully remove the corned beef from the pot and let it rest for 10 minutes on a cutting board. This resting time allows juices to redistribute. Then slice the meat thinly against the grain for optimal tenderness.
- Serve: Arrange the sliced corned beef with the cooked vegetables on a platter. Serve hot, optionally accompanied by mustard or horseradish sauce for extra flavor.
Notes
- For richer flavor, use beef broth instead of water.
- To speed up cooking, use a pressure cooker or Instant Pot, cooking for about 90 minutes under pressure.
- Leftovers keep well and can be refrigerated for up to 3 days.
- Slice the corned beef against the grain to ensure tenderness.
- The cooking times may vary depending on the size of the brisket and vegetables.
