How To Make A Great Corn Beef And Cabbage St Patrick’s Day Meal
Corn Beef and cabbage is usually a treat for me because only have it once a year and and that one time would be on St. Patrick’s Day. Here are some tips on how to make a great meal.
Ingredients
Original recipe makes 5 servings Change Servings
- 3 pounds 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
Directions
- Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
- Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
- Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
- PREP 10 mins
- COOK 2 hrs 25 mins
- READY IN 2 hrs 35 mins
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