What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.
Ingredients
- 1 corned beef brisket with spice packet , 3 pound
- 10 small red potatoes
- 5 medium carrots
- 1 large head cabbage
Instructions
-
1
Gather all ingredients.
-
2
Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours. While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.
-
3
When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender, about 10 minutes. Add cabbage and continue to cook until potatoes are tender, about 15 more minutes.
-
4
Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.Slice meat across the grain. Serve with vegetables and broth.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore American Recipes
Yummy Summer Picnic Salad
This yummy summer picnic salad recipe is best chilled before serving.
Healthier BBQ Pork for Sandwiches
This meat is so good for sandwiches. I like to add a little fiber to it with some carrots and cut out some sugar by using mesquite sauce.
Mexican Succotash
Succotash with a Mexican flair! Serve with white rice.