Classic Corned Beef and Cabbage
Traditional dish · Irish-American
A traditional and hearty dish featuring slow-cooked corned beef, tender cabbage, and root vegetables, seasoned with classic aromatics.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Corned beef brisket3 pounds
- Green cabbage1 large head
- Carrots4 medium
- Potatoes4 medium
- Yellow onion1 large
- Garlic cloves4
- Bay leaves2
- Whole black peppercorns1 tablespoon
- Waterenough to cover
- Saltto taste
- Black pepperto taste
Steps
- 1
Rinse the corned beef brisket under cold water. Place it in a large pot or Dutch oven.
- 2
Add the onion (halved), garlic cloves, bay leaves, and peppercorns to the pot.
- 3
Cover the corned beef with water. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until tender.
- 4
About 30 minutes before the corned beef is done, add the carrots and potatoes to the pot. Ensure they are submerged.
- 5
Add the cabbage wedges to the pot during the last 15-20 minutes of cooking, ensuring they are tender but not mushy.
- 6
Remove the corned beef from the pot and let it rest for 10 minutes before slicing against the grain.
- 7
Serve the sliced corned beef with the cooked cabbage, potatoes, and carrots. Ladle some cooking liquid over the top.
