Easy Corned Beef and Cabbage
If you want an easy corned beef and cabbage recipe, look no further. This one-pot dish has it all, and any leftovers make great sandwiches.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1(3 1/2- to 5-pound) corned beef brisket
- 2teaspoons Kosher salt (or to taste)
- ½tablespoon coarsely ground black pepper
- 1bay leaf
- Optional: spice packet (from the corned beef package)
- 3quarts water
- 2pounds red potatoes (cut in half)
- 4carrots (peeled, cut into chunks)
- 1onion (large dice)
- 3ribs celery (large dice)
- 1medium head cabbage (cut into wedges)
Instructions
Step 1
Gather the ingredients.Step 2
Place the corned beef, 1 teaspoon of the salt, pepper, bay leaf, and contents of the optional spice packet into a large pot along with 3 quarts of cold water.Step 3
Cover and bring to a boil over high heat. Turn down the heat to low and simmer for 2 1/2 hours.Step 4
Add the remaining salt if needed, potatoes, carrots, onions, and celery. Simmer covered for 30 minutes.Step 5
Add the cabbage wedges and cook for another 30 minutes or until the potatoes and vegetables are tender.Step 6
Remove from the pot and let rest for 10 minutes, loosely covered with aluminum foil. Remove the bay leaf and discard it.Step 7
Slice the corned beef against the grain and serve in a bowl topped with cabbage, vegetables, and some of the cooking liquid. Accompany with dark bread and mustard on the side. Enjoy.