Classic Corned Beef and Cabbage (Print version)

Tender corned beef brisket simmered with cabbage, potatoes, and carrots in one pot. A hearty dinner that feeds a crowd.

# Ingredients:

For the brisket

01 - 1 (3-4 lb / 1.4-1.8 kg) corned beef brisket with spice packet

02 - 1 yellow onion, quartered

03 - 2 bay leaves

04 - 1 tablespoon black peppercorns (optional)

05 - 8 cups (2 L) water or dark beer, or a mix

For the vegetables

06 - 1.5 lb (680 g) small red or Yukon gold potatoes, halved

07 - 1 lb (450 g) carrots, cut into 2-inch chunks

08 - 1 small head green cabbage, cut into 6 wedges through the core

# Instructions:

01 - Rinse the corned beef under cold water. Place it in a large Dutch oven with the spice packet, onion, bay leaves, and peppercorns. Pour in water or beer to cover by about 1 inch. Bring to a boil over high heat.

02 - Reduce to a low simmer, skim any foam, and cover. Cook for 2.5 to 3 hours until the brisket is fork-tender.

03 - Nestle the potatoes and carrots into the liquid around the meat. Cover and simmer for 20 to 25 minutes until almost tender.

04 - Place cabbage wedges on top. Cover and simmer for 10 to 15 minutes until the cabbage is tender but still intact.

05 - Transfer the brisket to a cutting board and let rest for 10 minutes. Slice across the grain into thin pieces. Serve with vegetables and broth.

# Good to know:

01 - Slice the brisket against the grain for the most tender bites.

02 - Store leftovers in broth to prevent the meat from drying out.

Back