Corned Beef and Cabbage

Corned Beef and Cabbage makes a traditional St. Patrick’s Day meal to serve, but is delicious anytime of year!

3 lbs. corned beef brisket with spice packet

10 small red potatoes

5 carrots, peeled and cut into 3 inch pieces

1 large head cabbage, cut into small wedges

Place corned beef in a large pot or Dutch oven and cover with water. Add the spice packet that came with corned beef. Cover pot and bring to boil, reduce to a simmer.

Simmer about 50 minutes per pound or until tender. Add whole potatoes and carrots, and cook until vegetables are almost tender. Add cabbage and cook 15 minutes more.

Remove meat and let rest 15 minutes. Place vegetables in a bowl and cover. Add as much cooking liquid from the Dutch oven as desired. Slice corned beef across the grain.

Serve with Homemade Cornmeal Rolls.



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