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Corned Beef and Cabbage
Corned Beef and Cabbage
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Cook Time:
150 minutes
Total Time:
150 minutes
Traditional Irish corned beef and cabbage stew with hearty potatoes and carrots, ideal for celebrating St. Patrick's Day.
Ingredients:
  • 1 (3 pound) corned beef brisket with spice packet
  • 10 small red potatoes
  • 5 medium carrots
  • 1 large head cabbage
Instructions:
  • Prepare all ingredients.
  • In a Dutch oven, submerge the corned beef in water and add the spice packet. Cover the pot, bring to a boil, then lower heat and simmer until the corned beef is almost fork-tender, approximately 2 hours.
  • Prepare the vegetables: halve the potatoes, peel and chop the carrots into 3-inch pieces, and cut the cabbage into small wedges while the corned beef simmers.
  • After simmering the corned beef for 2 hours, introduce the potatoes and carrots to the pot. Continue cooking until the vegetables are nearly tender and the meat is easily pierced with a fork, approximately 10 minutes. Mix in the cabbage and cook until it reaches a tender consistency, around 15 more minutes.
  • Let meat rest for 15 minutes, then remove. Keep broth and vegetables in the Dutch oven. Slice meat across the grain and serve with vegetables and broth.

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