Corned Beef with Cabbage (Printable View)
Hearty corned beef simmered with cabbage, potatoes, and carrots for a classic flavorful meal.
# What You’ll Need:
→ Meats
01 - 1 (4 lb) corned beef brisket with spice packet
→ Vegetables
02 - 1 medium green cabbage (about 2 lbs), cut into 8 wedges
03 - 2 lbs Yukon Gold or red potatoes, halved
04 - 4 large carrots, peeled and cut into 2-inch pieces
05 - 2 medium yellow onions, peeled and quartered
06 - 2 cloves garlic, peeled
→ Liquids & Seasonings
07 - 12 cups cold water
08 - 2 bay leaves
09 - 8 black peppercorns
10 - 1/2 tsp whole mustard seeds (optional)
11 - Salt and freshly ground black pepper, to taste
# Cooking Steps:
01 - Rinse the corned beef brisket under cold water to remove excess brine. Place it in a large stockpot.
02 - Add water to cover the brisket by at least 1 inch (about 12 cups). Add the spice packet, bay leaves, peppercorns, mustard seeds (if using), onions, and garlic.
03 - Bring to a boil over high heat. Skim off any foam, then reduce heat to low. Cover and simmer for 2 hours.
04 - Add the potatoes and carrots to the pot. Simmer, covered, for 20 minutes.
05 - Add cabbage wedges, nestling them into the broth. Simmer for another 20-25 minutes, until vegetables and brisket are tender.
06 - Remove the brisket to a cutting board. Let rest for 10 minutes, then slice against the grain.
07 - Arrange sliced brisket and vegetables on a large platter. Ladle some of the cooking liquid over the top. Season with salt and pepper as needed. Serve hot.
# Expert Tips:
01 -
- This is the ultimate set it and forget it meal that makes your entire house smell incredible
- Leftovers somehow taste even better, making excellent hash or sandwiches the next day
02 -
- Don't skip the resting step for the beef, slicing it too soon will release all those precious juices
- Adding vegetables too early will make them fall apart, timing really matters here
03 -
- Letting the meat rest before slicing is the difference between tough and tender
- The broth makes an incredible soup base, so freeze whatever you don't use