Corned Beef Cabbage
A classic Irish-American dish featuring tender corned beef brisket slow-cooked with cabbage, potatoes, and carrots for a hearty, flavorful meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3.5 lb corned beef brisket (with spice packet)
- 1 large head of green cabbage, cut into wedges
- 6 medium red potatoes, halved
- 4 large carrots, peeled and sliced
- 1 onion, quartered
- 8 cup water or beef broth
- 1 tbsp brown sugar (optional, if not using spice packet)
Instructions
Preparation Steps
- Place the corned beef brisket in a large pot or Dutch oven. Add the onion, water or beef broth, and the spice packet that came with the corned beef.
- Bring to a boil over high heat, then reduce heat to low, cover, and simmer for about 2 hours, or until the meat is tender.
- Add the potatoes, carrots, and cabbage wedges to the pot. Cover and continue to cook for another 45 minutes to 1 hour, or until all vegetables are tender.
- Remove the corned beef from the pot and let it rest for 10 minutes before slicing. Serve with the cooked vegetables and some of the cooking liquid.
Notes
Serve with mustard or horseradish sauce for extra flavor.