Description
Corned Beef and Cabbage is an Irish classic perfect for St. Patrick’s Day or a comforting family dinner. With tender corned beef, savory broth, and hearty vegetables like carrots, potatoes, and cabbage, this one-pot meal is flavorful and satisfying.
Ingredients
3 to 4 lbs corned beef brisket, with spice packet
10 cups water
1 onion, quartered
3 cloves garlic, minced
2 bay leaves
1 teaspoon black peppercorns
4 large carrots, peeled and cut into chunks
2 lbs baby potatoes, halved
1 small head green cabbage, cut into wedges
Instructions
- Place corned beef brisket in a large pot and cover with water.
- Add spice packet, onion, garlic, bay leaves, and black peppercorns to the pot.
- Bring the pot to a boil, then reduce heat to simmer for 2.5-3 hours, until the meat is fork-tender.
- Add carrots and baby potatoes to the pot. Simmer for 20 minutes or until tender.
- Add cabbage wedges and cook for an additional 10-15 minutes, until the cabbage softens.
- Remove corned beef, let it rest for 10 minutes, and slice against the grain.
- Serve the corned beef with vegetables and broth.
Notes
For extra flavor, add crushed red pepper flakes or a diced jalapeño for a spicy kick.
You can substitute with different root vegetables like parsnips or turnips for variety.
Serve with a tangy mustard or horseradish sauce for an added zing.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Boiling
- Cuisine: Irish
Nutrition
- Serving Size: 6 servings
- Calories: 480 kcal
