Corned Beef and Cabbage
What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.
- Serves: 6 persons
- 1(3 pound) corned beef brisket with spice packet
- 10small red potatoes
- 5medium carrots
- 1large head cabbage
Step 1Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours.
Step 2While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.
Step 3When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about 10 minutes. Add cabbage and cook until tender, about 15 more minutes.
Step 4Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.
Step 5Slice meat across the grain. Serve with vegetables and broth.