Corned Beef and Cabbage

• 3 pounds corned beef brisket with spice packet
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 1 head green cabbage, cut into 8 wedges
• 4 medium carrots, peeled and cut into 3-inch lengths
• 4 small red potatoes, halved
• 1 teaspoon whole black peppercorns
• 1 bay leaf
• 12 cups water

Steps

1. 1 Place corned beef in a large pot and add the seasoning packet, onion, garlic, peppercorns, and bay leaf.
2. 2 Add water to cover the beef and bring to a boil.
3. 3 Reduce heat, cover, and simmer for 2 hours.
4. 4 Add cabbage, carrots, and potatoes to the pot.
5. 5 Continue to simmer for another 30-45 minutes, until vegetables are tender and beef is fork-tender.
6. 6 Remove beef and vegetables from pot and let rest for 10 minutes before serving.

Nutrition

Tips

• For extra flavor, add a splash of apple cider vinegar to the cooking liquid.
• Save the cooking liquid to make a delicious gravy or use as a base for soup.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to keep moist.

Serving Suggestions

• Serve with a side of creamy mashed potatoes and a drizzle of mustard sauce.
• Pair with a pint of your favorite stout for a traditional Irish meal.

FAQ