Corned Beef and Cabbage

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

Ingredients

• 1 large head cabbage
• 1 (3 pound) corned beef brisket with spice packet
• 10 small red potatoes
• 5 medium carrots

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.