Description
Traditional Irish Corned Beef and Cabbage is a hearty, comforting dish perfect for celebrating St. Patrick’s Day or enjoying a classic Irish meal. Tender corned beef brisket is slowly simmered with aromatic spices and cooked alongside fresh vegetables like carrots, potatoes, onion, and cabbage, resulting in a flavorful boiled dinner served with a rich broth.
Ingredients
Scale
Main Ingredients
- 3–4 pounds corned beef brisket with spice packet
- 10 cups water
- 1 bay leaf
- 1 teaspoon black peppercorns
- 4 large carrots, peeled and cut into chunks
- 6 small red potatoes, halved
- 1 large onion, quartered
- 1 small head green cabbage, cut into wedges
Instructions
- Prepare and simmer corned beef: Place the corned beef brisket in a large pot or Dutch oven and cover it with 10 cups of water. Add the spice packet, bay leaf, and black peppercorns. Bring the water to a boil over medium-high heat, then reduce to a simmer. Cover the pot and cook for 2.5 to 3 hours until the meat is tender.
- Add vegetables: After the beef is tender, add the peeled and chunked carrots, halved red potatoes, and quartered onion to the pot. Continue simmering the mixture for 20 minutes to allow the flavors to meld and vegetables to soften.
- Cook the cabbage: Next, add the cabbage wedges to the pot and cook for an additional 15 to 20 minutes until the cabbage is tender but not mushy.
- Rest and serve: Remove the corned beef from the pot and let it rest for 10 minutes before slicing against the grain. Serve the sliced beef warm alongside the cooked vegetables and a ladle of the flavorful broth.
Notes
- For extra depth of flavor, substitute half of the water with beer when cooking the brisket.
- Leftover corned beef is excellent for sandwiches or making corned beef hash.
- Avoid overcooking the cabbage to maintain its texture and prevent it from becoming mushy.
