Corned Beef and cabbage
This classic Irish-American dish features tender corned beef simmered with aromatic vegetables, including carrots and cabbage, for a hearty and flavorful meal. Perfect for St. Patrick's Day or any comforting Sunday dinner, corned beef and cabbage is both easy to prepare and delicious.
Equipment
- 1 large pot
- 1 cutting board
- 1 measuring cups and spoons
- 1 slotted spoon
- 1 serving platter
Ingredients
- 3 pounds corned beef brisket
- 4 cups water
- 1 tablespoon pickling spices Included with corned beef or homemade.
- 6 medium potatoes Peeled and quartered.
- 4 medium carrots Peeled and sliced.
- 1 small head cabbage About 2 pounds, cut into wedges.
- to taste salt
- to taste pepper
- for garnish fresh parsley, chopped
Instructions
- Place the corned beef brisket in a large pot and add water to cover the meat. If your corned beef comes with a spice packet, add that as well.
- Bring the pot to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for about 2.5 hours, occasionally skimming off any foam that rises to the surface.
- After 2.5 hours, add the quartered potatoes and sliced carrots to the pot. Stir gently to combine and return the lid.
- Continue to simmer for an additional 30 minutes.
- Add the cabbage wedges to the pot, pressing them down into the liquid. Cover and cook for another 15-20 minutes, until the cabbage is tender.
- Remove the corned beef from the pot and let it rest for about 10 minutes before slicing it against the grain.
- Serve the corned beef alongside the vegetables on a large platter. Garnish with fresh parsley and season with salt and pepper to taste.
Notes
You can reserve some of the cooking liquid to drizzle over the meat and vegetables when serving to enhance the flavors.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and are great for making corned beef sandwiches.