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Corned Beef and Cabbage

Corned Beef and Cabbage
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A hearty, comforting dish of tender corned beef, cabbage, carrots, and potatoes, simmered to perfection in a rich, flavorful broth. Perfect for family gatherings and holidays, especially St. Patrick’s Day.

Ingredients

Scale
  • 3–4 lb Corned beef brisket
  • 1 medium head of cabbage, cut into wedges
  • 4 large carrots, peeled and cut into large chunks
  • 6 medium potatoes, peeled and cut into large chunks
  • 4 garlic cloves, peeled
  • 2 bay leaves
  • Seasoning packet that comes with the corned beef
  • 1 tablespoon mustard seeds

Instructions

  1. Rinse the corned beef under cold water to remove excess salt. Place it in a large pot and cover with water. Add garlic, bay leaves, and the seasoning packet. Bring to a boil, then reduce to a simmer for 2.5 to 3 hours until the beef is tender.
  2. Add the potatoes and carrots to the pot and cook for about 20 minutes.
  3. Slice the cabbage into wedges and add to the pot. Cover and cook for 10-15 minutes until tender.
  4. Remove the corned beef and let it rest for 10 minutes before slicing against the grain.
  5. Serve the corned beef with vegetables and ladle some cooking broth over the top. Optionally, serve with mustard or horseradish.

Notes

  • Rest the corned beef before slicing for maximum tenderness.
  • Add smoked paprika to the broth for a smoky flavor.
  • Leftover broth can be used for soups or other dishes.
  • For a twist, add a splash of stout beer to the cooking liquid.

Nutrition

Find it online: https://cookedbyandy.com/corned-beef-and-cabbage/