"What’s more Irish than a traditional recipe for corned beef and cabbage?Serve with mustard or horseradish if desired."


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  • 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
  • Directions

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    1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef.Cover pot and bring to a boil, then reduce to a simmer.Simmer approximately 50 minutes per pound or until tender.Watch Now
    2. Add whole potatoes and carrots, and cook until the vegetables are almost tender.Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.Watch Now
    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.Watch Now


    • Tip
    • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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