Corned Beef and cabbage
A hearty and traditional dish, corned beef and cabbage is perfect for a comforting meal. This recipe combines tender corned beef with flavorful vegetables for a satisfying family dinner.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 wooden spoon
- 1 ladle
- 1 serving platter
Ingredients
- 3-4 lbs corned beef brisket
- 10 cups water
- 1 large onion, quartered
- 4 cloves garlic, crushed
- 4 dried bay leaves
- 10 pieces peppercorns
- 4 large carrots, cut into 2-inch pieces
- 4 large potatoes, quartered
- 1 medium head of cabbage, cut into wedges
Instructions
- Place the corned beef brisket in a large pot or Dutch oven. Add the water, making sure the brisket is well submerged.
- Add the onion, garlic, bay leaves, and peppercorns to the pot. Bring the water to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot, and simmer for about 2.5 hours, or until the corned beef is tender.
- After 2.5 hours, add the carrots and potatoes to the pot. Continue to simmer the mixture for an additional 30 minutes.
- In the last 10 minutes of cooking, add the cabbage wedges to the pot. Cover and cook until the cabbage is tender.
- Once all the ingredients are done, carefully remove the corned beef and let it rest on a cutting board for about 10 minutes before slicing.
- Slice the corned beef against the grain and serve on a platter alongside the vegetables. Ladle some of the cooking broth over the entire dish for added flavor.
Notes
For extra flavor, you can add spices such as mustard seeds or allspice berries to the pot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Enjoy the leftovers in sandwiches or hash! This dish is often enjoyed with whole grain mustard on the side.