Description
Hey there, friend! Today we’re making a true comfort-food classic: Corned Beef & Cabbage. It’s hearty, simple, and perfect for a cozy family meal. With just one big pot and a little patience, you’ll get tender beef, flavorful vegetables, and a rich broth that brings everything together. Let’s keep it easy and delicious.
Ingredients
Ingredients (Serves 6)
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3–4 lb corned beef brisket (with spice packet)
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10 cups water (or enough to cover)
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1 onion, quartered
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3 garlic cloves, smashed
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1½ lb baby potatoes, halved
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4 carrots, cut into large chunks
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1 small green cabbage, cut into wedges (core left in)
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Optional: 1 bay leaf, 1 tsp peppercorns
Instructions
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Start the pot: Place corned beef in a large pot or Dutch oven. Add onion, garlic, and spice packet. Pour in water to fully cover the meat by about 1 inch.
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Bring to a boil: Heat on high until boiling, then reduce to a gentle simmer. Cover and cook for about 2½–3 hours, until the beef is fork-tender.
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Add root vegetables: Add potatoes and carrots. Simmer covered for 10 minutes.
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Add cabbage: Nestle cabbage wedges into the pot. Simmer another 15–20 minutes until vegetables are tender but not mushy.
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Rest and slice: Remove beef to a cutting board and rest 10 minutes. Slice against the grain for maximum tenderness.
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Serve: Arrange beef and vegetables on a platter. Spoon a little broth over the top. Serve with mustard or horseradish if you like.
Notes
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Too salty? Bring beef to a boil for 5 minutes, drain, then add fresh water and continue cooking.
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Don’t rush it: Low, gentle simmer = tender meat.
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Cut big veggie pieces: They hold up better during long cooking.
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Cabbage goes last: It cooks fast — adding it too early makes it mushy.
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Slice against the grain: Look for the lines in the meat and cut across them, not along them.