Corned Beef and Cabbage
Corned beef and cabbage is a comforting one-pot meal with tender beef brisket, buttery potatoes, sweet carrots, and soft cabbage simmered to perfection. Perfect for holidays or family dinners.
Ingredients
- 3 lbs corned beef brisket with spice packet
- 1 medium head of cabbage cut into wedges
- 6 medium potatoes peeled and halved
- 4 carrots cut into large chunks
- 1 onion quartered
- 3 cloves garlic smashed
- 2 bay leaves
- 1 tsp peppercorns
- Water or beef broth enough to cover
Instructions
- Rinse the corned beef brisket under cold water and place it in a large pot or slow cooker.
- Add the spice packet, onion, garlic, bay leaves, and peppercorns. Cover with water or broth.
- Bring to a boil, then reduce heat and simmer gently for 2.5–3 hours (or 8–10 hours on low in a slow cooker).
- Add potatoes and carrots in the last 45 minutes of cooking.
- Add cabbage wedges during the final 20 minutes so they stay tender but not mushy.
- Remove the beef, let it rest for 10 minutes, then slice against the grain.
- Serve with the vegetables and some of the cooking broth
Notes
For extra flavor, replace some of the cooking liquid with Guinness beer or beef broth.
Always slice the beef against the grain for maximum tenderness.
Nutrition
Calories: 480kcal
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