Corned Beef and Cabbage

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

Recipe Instructions

Step 1
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.
Step 2
While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.
Step 3
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 4
Gather all ingredients.
Step 5
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.
Corned Beef and Cabbage
Corned Beef and Cabbage
Corned Beef and Cabbage
Corned Beef and Cabbage

Ingredients

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

Categories

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