Classic Corned Beef and Cabbage Recipe (Tender & Flavorful!)
Make traditional corned beef and cabbage with this easy recipe. This corned beef and cabbage dinner is perfect for St. Patrick's Day with tender meat and vegetables in one pot.
Ingredients
- 3-4 pound corned beef brisket with spice packet
- 6-8 medium potatoes peeled and halved
- 6 large carrots peeled and cut into 3-inch pieces
- 2 yellow onions quartered
- 1 medium head green cabbage cut into 6-8 wedges
- 8-10 cups water or beef broth
- Spice packet or 1 tablespoon peppercorns, 2 bay leaves, 1 tablespoon mustard seeds
Instructions
- Rinse corned beef under cold water and pat dry
- Place corned beef fat side up in large pot
- Sprinkle spice packet over meat
- Add water or broth to cover meat by 2 inches
- Bring to boil over high heat
- Reduce heat to low, cover, and simmer for 2.5-3 hours
- Prepare vegetables while meat cooks: peel and cut potatoes, carrots, onions, and cabbage
- After 2.5 hours, add potatoes, carrots, and onions to pot
- Cover and cook for 15 minutes
- Add cabbage wedges on top
- Cover and cook another 15-20 minutes until vegetables are tender
- Remove meat to cutting board and rest 10 minutes
- Remove vegetables with slotted spoon to serving platter
- Slice meat against the grain and serve with vegetables