Corned Beef and Cabbage
Celebrate St. Patrick's Day the right way - with corned beef and cabbage! Juicy, brisket, creamy horseradish sauce, and classic hearty veggies.
- Prep time
- 15 min
- Cook time
- 3 hr 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 to 3½ pounds corned beef brisket (with spice packet)
- 2 bay leaves
- 1 ½ pound baby potatoes
- 6 medium carrots (peeled and cut into 3-inch pieces)
- 1 head green cabbage (cut into 2-inch wedges)
Instructions
- 1
In a large stock pot or Dutch oven, add the corned beef brisket along with spice packet, and bay leaves. Cover everything with water.
- 2
Bring the liquid to a boil, then down to a simmer, and cover. Cook the brisket for 2 ½ to 3 hours (about 50 minutes per pound of brisket).
- 3
Add the potatoes and carrots to the pot, and cook for 10 to 15 minutes, until almost tender. Add the cabbage and cook for another 15 minutes, until tender.
- 4
Transfer the brisket to a cutting board and the vegetables to a separate serving plate. Slice the brisket against the grain and serve with the potatoes, carrots, and cabbage. Optionally, it's great served alongside horseradish sauce.