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Boiled Dinner Corned Beef And Cabbage

One-Pot Corned Beef and Cabbage Boiled Dinner Recipe

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Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 30 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 (3 to 4 lb) corned beef brisket with spice packet
  • Water
  • 1 large yellow onion, quartered
  • 2 cloves garlic, smashed
  • 2 bay leaves
  • 1 tbsp whole black peppercorns
  • 2 tbsp brown sugar (optional)
  • 4 medium carrots, peeled and cut into 2-inch chunks
  • 1 lb small Yukon Gold potatoes, halved if large
  • 1 medium green cabbage, cut into 6 wedges, core left intact

Method
 

  1. Rinse the corned beef and place in a large pot with onion, garlic, spice packet, bay leaves, peppercorns, and brown sugar. Cover with water by 1 inch, bring to a boil, then reduce to a low simmer, cover, and cook until fork-tender, 2.5 to 3 hours.
  2. Add carrots and potatoes to the pot, submerge them, return to a simmer, cover, and cook 15 minutes until just starting to soften.
  3. Lay cabbage wedges on top, cover, and cook, spooning broth over the cabbage occasionally, until the core is easily pierced, 15 to 20 minutes.
  4. Transfer the brisket to a cutting board, slice against the grain, and arrange on a platter with the vegetables. Ladle hot broth over everything and serve immediately.

Notes

Let the meat rest only a minute or two before slicing to keep the juices inside. You can cook the brisket a day ahead and reheat slices gently in the broth.