Corned Beef and Cabbage
Corned Beef and Cabbage: hearty one-pot boiled dinner—salty spiced beef slowly simmers with tender cabbage for effortless, cozy comfort!
- Prep time
- 10 min
- Cook time
- 3 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3½ to 4 Pounds Corned Beef Brisket (Point or Flat Cut)
- 2 Tablespoons Pickling Spice
- Cold Water
- 1 Small Cabbage
Instructions
- 1
Remove the corned beef brisket from its packaging, rinse it in cold water, and place it in a large Dutch oven. Add the pickling spice and cold water to cover it.
- 2
Add a lid and bring it to a boil over high heat, reduce heat to allow it to simmer, and let it simmer for 2 ½ to 3 hours. Using a large fork turn the meat in the pot halfway through cooking.
- 3
While the corned beef simmers, slice the cabbage in half down through the center and stem and then cut each half into large wedges.
- 4
During the last 25 minutes of cooking place wedges of cabbage around the corned beef to cook with the meat. Alternatively, use a steamer basket above the meat if you have one that fits the Dutch oven.
- 5
The corned beef and cabbage are done when both are tender when pierced with a fork.