Corned beef and cabbage simmer with potatoes and carrots for a traditional Irish meal that's the perfect centerpiece for St. Patrick's Day.
Cooking Time
2 hr 30 mins
Total Time
2 hr 30 mins
Calories
882 Calories
Recipe Instructions
Step 1
When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about 10 minutes. Add cabbage and cook until tender, about 15 more minutes.
Step 2
Gather all ingredients.
Step 3
Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.Slice meat across the grain. Serve with vegetables and broth.
Step 4
Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours. While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.
