Corned Beef and Cabbage
A classic Irish-American dish, this tender, slow-cooked corned beef is simmered with cabbage, potatoes, and carrots, making it a hearty and festive meal—perfect for St. Patrick’s Day celebrations!
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking, Boiling
- Cuisine: Irish-American
Ingredients
Units
Scale
- 3 lbs corned beef brisket (with spice packet)
- 10 cups water
- 1 onion, quartered
- 3 cloves garlic, smashed
- 3 bay leaves
- 1 tsp black peppercorns
- 4 large carrots, peeled and chopped
- 6 medium Yukon Gold potatoes, halved
- 1 small green cabbage, cut into wedges
Instructions
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Prepare the Corned Beef:
- Rinse the corned beef under cold water to remove excess brine.
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Slow Cook the Beef:
- In a large pot, add the corned beef, water, onion, garlic, bay leaves, and black peppercorns.
- Bring to a boil, then reduce heat and simmer covered for about 2 ½ – 3 hours, until fork-tender.
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Cook the Vegetables:
- Add carrots and potatoes to the pot, cooking for 15 minutes.
- Add the cabbage wedges and cook for an additional 10-15 minutes, until tender.
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Rest & Serve:
- Remove the corned beef and let it rest for 10 minutes before slicing against the grain.
- Serve the beef alongside the vegetables with some of the cooking broth. Enjoy!
Notes
- Rinsing the corned beef before cooking helps remove excess saltiness.
- For extra flavor, substitute beer (like Guinness) for half of the water.
- Leftovers make great corned beef sandwiches or hash!
Find it online: https://yumfoodusa.com/corned-beef-and-cabbage/