Classic Corned Beef and Cabbage
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Nothing says St. Patrick's Day like this Classic Corned Beef and Cabbage recipe. You don't have to be Irish to enjoy a taste of fork-tender corned beef with a hearty helping of potatoes, carrots, and cabbage. Now that's what we call dinnertime goodness!
What You'll Need
- 1 (3- to 3-1/2-pound) corned beef brisket with pickling spices
- 8 cups water
- 4 potatoes, peeled and cut into quarters
- 4 carrots, peeled and cut into 2-inch chunks
- 1 green cabbage, cut into 2-inch wedges
What to Do
- In a large Dutch oven over high heat, bring corned beef with pickling spices and water to a boil. Reduce heat to low, cover, and simmer 2-1/2 hours, or until almost fork-tender.
- Add potatoes, carrots, and cabbage to corned beef and continue cooking, covered, 25 to 30 minutes, or until vegetables and corned beef are fork-tender.
- Place corned beef on a cutting board and slice across the grain. Serve with vegetables.
- In keeping with our St. Paddy's Day theme, how about putting out a plate of Irish Soda Bread with your corned beef?!
- Looking for a couple of other ways to make corned beef and cabbage? Make it in your pressure cooker with our recipe for Fastest Corned Beef & Cabbage, or in your slow cooker with our recipe for Slow Cooker Corned Beef and Cabbage.
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