What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.
Ingredients
- corned beef brisket with spice packet: 1 piece (3 pound)
- red potatoes: 10 piece
- medium carrots: 5 piece
- head cabbage: 1 piece
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.
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When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about 10 minutes. Add cabbage and cook until tender, about 15 more minutes. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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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. DOTDASH MEREDITH FOOD STUDIOS
