Corned Beef and Cabbage
A comforting Irish dish featuring tender corned beef brisket simmered with vibrant vegetables, perfect for cozy dinners or festive occasions with family and friends.
Equipment
- 1 large pot for simmering corned beef and vegetables
Ingredients
- 3 lbs corned beef brisket
- 1 medium green cabbage quartered
- 4 large carrots sliced
- 2 lbs Yukon Gold potatoes quartered
- 1 large yellow onion chopped
- 4 cups beef broth or water
- 2 bay leaves
- 1 tsp whole peppercorns
Instructions
- Rinse the corned beef under cold water and place it in a large pot.
- Add beef broth or water, bay leaves, and whole peppercorns; bring to a boil.
- Reduce heat to low, cover loosely, and simmer for 2 to 3 hours until the meat is fork-tender.
- In the last 30 minutes of cooking, add potatoes, carrots, and onions to the pot.
- Add cabbage wedges during the final 10 to 15 minutes of cooking.
- Remove the brisket from the pot and let it rest for 10 minutes before slicing against the grain.
- Serve the sliced brisket and vegetables on a platter, garnished with fresh parsley.
Notes
- Use fresh parsley garnish for enhanced flavor and presentation.
- Leftovers keep well in the refrigerator for up to 3 days.
- Substitute beef broth with water for a lighter taste.