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Corned Beef And Cabbage

Corned Beef and Cabbage Recipe

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Prep Time 15 minutes
Cook Time 3 hours 35 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 3.5 lb corned beef brisket, with spice packet
  • 10 cups water, or enough to cover the beef
  • 1 yellow onion, quartered
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 tbsp whole black peppercorns
  • 1.5 lb baby potatoes
  • 6 medium carrots, peeled and cut into thick chunks
  • 1 small green cabbage (about 2 lb), cut into 6 to 8 wedges
  • 2 tbsp Dijon mustard, for serving

Method
 

  1. Place the brisket, spice packet, onion, garlic, bay leaves, and peppercorns in a large pot, cover with the water, bring to a boil, then reduce to a low simmer and cook covered for about 3 hours until fork-tender.
  2. Add the potatoes and carrots to the pot and simmer uncovered for about 20 minutes until the potatoes are just tender.
  3. Add the cabbage wedges, cover, and simmer for another 15 minutes until tender but still holding together.
  4. Rest the beef for 10 minutes, slice against the grain, and serve with the vegetables and Dijon mustard.

Notes

If your brisket doesn't come with a spice packet, the peppercorns and bay leaves listed above will carry the broth just fine on their own. Leftover broth freezes well for up to 2 months and makes a solid base for soup later.