Monday, March 16, 2015

Best Corned Beef and Cabbage Recipe

 This is my favorite corned beef and cabbage recipe. It is pretty standard--nothing unusual, but I like how it has lots of veggies and it always tastes scrumptious and festively Irish. :)

It can be found here on

 Corned Beef and Cabbage
3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges
optional: other veggies like turnips, mushrooms, quartered onions

1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Sometimes we add a few garlic cloves here. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add whole potatoes and carrots and any other vegetables you may be using, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain

Enjoy. :)

1 comment:

It is always fun to hear from our readers. Thanks for stopping by!

Note: Only a member of this blog may post a comment.