Classic Corned Beef and Cabbage
Traditional dish · Irish-American
A hearty and traditional St. Patrick's Day staple, featuring tender, slow-cooked corned beef brisket, boiled with aromatic vegetables and served alongside soft, flavorful cabbage wedges.
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Ingredients
- Corned beef brisket3-4 lbs
- WaterEnough to cover
- Bay leaves2-3
- Whole peppercorns1 tbsp
- Yellow onion1 large, quartered
- Carrots4 medium, peeled and halved
- Celery stalks3, halved
- Garlic cloves4-5, smashed
- Head of green cabbage1 large, cut into wedges
- SaltTo taste
- Black pepperTo taste
Steps
- 1
Rinse the corned beef brisket under cold water and place it in a large pot or Dutch oven. Cover with fresh water.
- 2
Add the bay leaves, peppercorns, quartered onion, carrots, celery, and smashed garlic cloves to the pot.
- 3
Bring the water to a boil, then reduce the heat to low, cover, and simmer for 2.5 to 3 hours, or until the corned beef is tender. Skim off any foam or impurities that rise to the surface during the first hour of cooking.
- 4
About 30-45 minutes before the corned beef is done, add the cabbage wedges to the pot, ensuring they are submerged in the liquid. Continue to simmer until the cabbage is tender but not mushy.
- 5
Carefully remove the corned beef from the pot and let it rest for 10-15 minutes before slicing against the grain.
- 6
Serve the sliced corned beef with the cooked cabbage, carrots, and a ladleful of the cooking liquid. Season with salt and pepper to taste.
