Corned Beef Cabbage Dinner (Printable Version)
Hearty corned beef brisket cooked with cabbage, carrots, and potatoes for a flavorful family dinner.
# Ingredient List:
→ Meats
01 - 1 (3–4 lb) corned beef brisket with spice packet
→ Vegetables
02 - 1 small head green cabbage, cut into wedges
03 - 4 large carrots, peeled and cut into 2-inch pieces
04 - 6 medium Yukon Gold potatoes, peeled and halved
05 - 1 large yellow onion, peeled and quartered
06 - 3 cloves garlic, smashed
→ Liquids & Seasonings
07 - 10 cups water (or enough to cover the beef)
08 - 2 bay leaves
09 - 10 black peppercorns
10 - 1 teaspoon mustard seeds (optional)
11 - Salt, to taste
# How to Make:
01 - Rinse the corned beef brisket under cold water to remove excess brine. Place it in a large stockpot and add the spice packet, bay leaves, peppercorns, mustard seeds (if using), onion, and garlic.
02 - Add enough water to cover the beef by at least 1 inch. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 2½ hours.
03 - Skim off any foam that rises to the surface during simmering.
04 - After 2½ hours, add potatoes and carrots to the pot. Simmer for 20 minutes.
05 - Add cabbage wedges on top of the other vegetables, cover, and cook for an additional 20–25 minutes, until the cabbage is tender and the vegetables are cooked through.
06 - Remove the corned beef and let it rest for 10 minutes before slicing against the grain.
07 - Arrange sliced beef and vegetables on a large platter. Ladle some cooking broth over the top if desired. Serve hot.
# Expert Tips:
01 -
- The slow simmer transforms tough brisket into something you can cut with a fork
- One pot does absolutely everything while you go about your day
02 -
- Slicing against the grain is what keeps the meat tender instead of stringy and tough
- The foam that rises to the top is normal, just skim it off whenever you notice it
03 -
- Don't rush the simmer, low and slow is what transforms tough brisket into meltingly tender meat
- Letting the beef rest before slicing keeps all those juices inside where they belong