Corned Beef and Cabbage
Tender corned beef brisket paired with vibrant vegetables creates a hearty and comforting dish, perfect for any occasion with flavorful, aromatic appeal.
Equipment
- 1 large pot for simmering 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 peppercorns, then bring to a boil.
- Reduce heat to low, cover loosely, and simmer for 2 to 3 hours until beef is fork-tender.
- Add potatoes, carrots, and onions during the last 30 minutes of cooking.
- Add cabbage wedges in the final 10 to 15 minutes of cooking.
- Remove corned beef from the pot and let it rest for 10 minutes before slicing against the grain.
- Serve the sliced beef with cooked vegetables on a platter, garnished with fresh parsley.
Notes
- Simmer gently to keep the beef tender and juicy.
- Add vegetables according to cooking times for best texture.
- Leftovers can be refrigerated for up to 3 days.