Corned Beef and Cabbage
A warm, hearty dish featuring tender corned beef brisket and fresh vegetables, perfect for comfort food lovers and special occasions.
Ingredients
Main Ingredients
- 1 piece corned beef brisket with a spice packet Select a good-quality brisket
- 10 pieces small red potatoes, halved
- 5 pieces medium carrots, cut into 3-inch chunks
- 1 large head green cabbage, quartered
Optional Aromatics
- 2 leaves bay leaves Optional
- 6 pieces peppercorns Optional
- 2 cloves garlic cloves Optional
Instructions
Preparation
- Place brisket in a Dutch oven, cover with cold water, and add spice packet and aromatics.
- Bring to a boil, then reduce to a low simmer for 2 hours.
- Add potatoes and carrots, and simmer for 10-15 minutes.
- Add cabbage and cook for 15 minutes more.
- Remove brisket, allow to rest for 15 minutes, slice against the grain, and serve with vegetables and broth.
Notes
For an added touch, serve with freshly baked soda bread or crusty rolls on the side. Provide mustard or horseradish for guests who enjoy a little kick.