Description
A classic, hearty dish featuring tender, slow-cooked corned beef simmered with cabbage, potatoes, carrots, and flavorful aromatics—perfect for comforting family meals.
Ingredients
3–4 lb (1.4–1.8 kg) corned beef brisket (with spice packet)
10 cups water
1 onion, halved
4 garlic cloves, smashed
2 bay leaves
10 peppercorns
6 medium potatoes, halved or quartered
4 carrots, cut into 2‑inch pieces
1 small head cabbage, cut into wedges
Optional garnish: chopped fresh parsley or mustard
Instructions
Place corned beef in a large stockpot, fat side up. Add water, onion, garlic, bay leaves, and peppercorns.
Bring to a boil, then reduce to a gentle simmer. Cover and cook for 2½–3 hours, or until meat is tender and easily pierced with a fork.
Add potatoes and carrots to the pot. Simmer, covered, for 20 minutes.
Add cabbage wedges and simmer, covered, for 10–15 minutes more, until cabbage is tender but not mushy.
Remove corned beef; let rest for 10 minutes before slicing against the grain.
Use a slotted spoon to transfer vegetables to a serving platter. Place sliced corned beef alongside.
Garnish with fresh parsley or serve with mustard, if desired.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Beef
