Corned Beef and Cabbage
Corned Beef and Cabbage is more than just a St. Patrick's Day tradition - it's a hearty, flavorful dish that brings comfort to any dinner table throughout the year.
Ingredients
- 4-5 pound corned beef brisket with spice packet
- 1 large head of cabbage cut into wedges
- 6 medium potatoes peeled and quartered
- 4 large carrots cut into 2-inch pieces
- 2 medium onions quartered
- 4 cloves of garlic minced
- 2 bay leaves
- Water or beef broth to cover
- 1 tablespoon whole black peppercorns
Instructions
- Rinse the corned beef under cold water to remove excess salt and pat it dry with paper towels.
- Place the brisket in a large Dutch oven or pot, fat side up. Add the spice packet, bay leaves, garlic, and peppercorns.
- Cover the meat with water or beef broth until it's submerged by about an inch. Bring to a boil, then reduce heat and simmer covered for 2½ hours.
- Add the quartered onions and carrots to the pot. Continue cooking for 30 minutes.
- Add the potatoes to the pot and cook for another 15 minutes.
- Finally, add the cabbage wedges and cook for an additional 15-20 minutes until the cabbage is tender but still slightly firm.
- Remove the meat from the pot and let it rest for 10-15 minutes before slicing against the grain.
- Arrange the vegetables around the sliced meat and serve hot.