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Corned Beef Cabbage and Potatoes

Corned Beef Cabbage and Potatoes Recipe

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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 3 to 4 lb corned beef brisket, with spice packet
  • 1 lb small Yukon Gold or red potatoes, halved if large
  • 3 medium carrots, peeled and cut into 2-inch chunks
  • 1 small green cabbage, cut into 6 wedges (core intact)
  • 1 medium yellow onion, peeled and quartered
  • Water, as needed

Method
 

  1. Place the corned beef fat side up in a large heavy pot. Add the onion, spice packet, and enough cold water to cover the meat by 2 inches. Bring to a boil, then reduce to a gentle simmer. Cover and cook until fork-tender, 2 hours 30 minutes to 3 hours.
  2. Add the potatoes and carrots to the pot, tucking them into the broth. Return to a simmer and cook uncovered for about 20 minutes, until the vegetables are tender when pierced.
  3. Nestle the cabbage wedges on top, pressing them down gently. Cover and simmer for 10 to 15 minutes, until the cabbage is tender and translucent but still holds its shape.
  4. Transfer the vegetables to a platter. Slice the corned beef thinly against the grain. Arrange next to the vegetables, ladle some of the hot broth over everything, and serve.

Notes

Cooking times vary a bit by the thickness of the brisket, so check for fork tenderness rather than watching the clock strictly. If your cabbage cooks to mush, you likely simmered it too long; aim for translucent but still slightly firm at the core.