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Corned Beef and Cabbage Recipe

Irish-American · Main course · 195 min total

A classic St. Patrick's Day dish featuring tender, salty corned beef brisket simmered with hearty vegetables, including cabbage wedges, carrots, and potatoes.

Ingredients

• 1 (3-4 lb) corned beef brisket with spice packet
• 1 large onion, quartered
• 3 cloves garlic, smashed
• 2 bay leaves
• 1 teaspoon black peppercorns
• 4 large carrots, peeled and cut into 2-inch chunks
• 1.5 lbs small red potatoes, halved
• 1 small head green cabbage, cut into 8 wedges

Instructions

1. Rinse the corned beef brisket under cold water and place in a large Dutch oven or pot. Add the spice packet, onion, garlic, bay leaves, and peppercorns. Cover with water by 2 inches.
2. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 hours, or until the meat is fork-tender.
3. Add the carrots and potatoes to the pot, placing them around the brisket. Cover and simmer for 15 minutes.
4. Add the cabbage wedges, pushing them into the liquid. Cover and simmer for an additional 15-20 minutes, until the cabbage is tender but not mushy.
5. Remove the brisket and let rest for 10 minutes. Slice against the grain into 1/4-inch thick slices. Serve with the vegetables and some cooking liquid.

Tips

• For extra flavor, add a bottle of dark beer (like stout) to the cooking liquid, reducing water accordingly.
• Leftovers make excellent sandwiches with mustard on rye bread.
• If you prefer a less salty result, soak the brisket in cold water for 1 hour before cooking, then discard the water.

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