Corned Beef and Cabbage Recipe
This Corned Beef and Cabbage Recipe combines tender brisket, cabbage, garlic, potatoes, and carrots for a classic hearty dish.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Sharp knife
- Sturdy cutting board
- Tongs
- Ladle
- Measuring spoons
- Serving platter
Ingredients
- 3 –4 pounds corned beef brisket with spice packet
- 10 cups water
- 1 large onion quartered
- 4 cloves garlic smashed
- 4 large carrots cut into chunks
- 6 medium potatoes halved
- 1 large green cabbage cut into wedges
- 2 bay leaves
- 1 teaspoon black peppercorns
- 2 tablespoons butter optional, for serving
Instructions
- Place the corned beef brisket into a large pot and cover it completely with water.
- Add the spice packet that comes with the brisket, along with onion, garlic, bay leaves, and peppercorns.
- Bring everything to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let it simmer gently for about 2.5 hours.
- After the meat has started to become tender, add the carrots and potatoes.
- Continue cooking for another 20 minutes.
- Add the cabbage wedges and cook for an additional 15–20 minutes, until tender but not mushy.
- Carefully remove the corned beef from the pot and let it rest for 10 minutes.
- Slice the meat against the grain for maximum tenderness.
- Serve with the vegetables and a ladle of the flavorful broth.
Notes
- Always cook low and slow. Rushing will make the meat tough.
- Slice against the grain. This keeps the meat tender and easy to chew.
- Don’t overcook the cabbage. You want it soft, not falling apart.
- Let the meat rest before slicing to keep it juicy.