Traditional Corned Beef And Cabbage, An Easy & Delicious Recipe Every Time

Entree

I absolutely love corned beef and cabbage. It’s a simple and easy one-pot meal tradition for many to celebrate St. Patrick’s Day. And what started with the first generation of Irish-Americans to becoming an iconic dish today, corned beef and cabbage is without doubt pure comfort food that continues to leave you feeling so satisfied.

This recipe used the traditional way to cook the corned beef by boiling. It takes only 10 minutes to prepare and ready in 2.25 hours. It’s a very simple, yet very satisfying way to enjoy your corned beef.

And it’s so worth it for a wonderful meal. The meat is very tender and juicy, while the vegetables are very tasty. You can also use leftovers to make some serious Reuben sliders, grilled sandwiches or corned beef hash.

Pure comfort food that continues to leave you feeling so satisfied.

HOW TO MAKE THE PERFECT CORNED BEEF AND CABBAGE

Preparation time: 10 minutes
Cook time: 2hrs 25 minutes
Servings: 5-6


Ingredients:

  • 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:

  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.
  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.
  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.

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