Corned Beef and Cabbage
Corned beef and cabbage is a time-honored dish that delivers rich, salty depth from the brisket, balanced by the earthy sweetness of slow-cooked carrots and potatoes. The cabbage, added late to the pot, softens into tender, slightly sweet ribbons that soak up the savory broth, while the meat becomes fork-tender, infused with the aromatic punch of the spice packet. This isn’t just a meal—it’s a celebration of simple ingredients transformed into something deeply satisfying, with leftovers that taste even better thanks to the concentrated cooking liquid. Perfect for a cozy weekend dinner, it’s the kind of dish that feels like a warm embrace in edible form.
Ingredients
- Beef Brisket3 Lbs
- Small Potatoes10
- Carrots5
- Cabbage1 head
Nutrition
Directions
- 1
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Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
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Add whole potatoes and peeled and cut carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
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Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
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