Corned Beef and Cabbage

Corned Beef and Cabbage recipe is a classic Irish-American dish traditionally served for St. Patrick's Day, it's a favorite at our table anytime of the year.

5 from 8 votes

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Cook Time 3 30

Course Beef, Main Course

Cuisine American

Servings

Ingredients

For the Corned Beef:

3-4 pounds corned beef brisket
1 tablespoon pickling spice A packet usually comes with corn beef
2 bay leaves
3 cloves garlic, peeled

For the Cabbage & Vegetables

2 cups water
4-5 carrots cut on a bias into 2" pieces
1 medium onion, peeled and cut into half
serve with a little mustard optional

Instructions

Rinse the corned beef. Pat dry with paper towel. (see note below regarding layers of fat)
Place the meat, fat side up, in a large pot, covering it with a least 1-inch of water above the brisket. Add the garlic, bay leaf and packet of pickling spices.
Bring to a boil over high heat, then reduce the heat to maintain a low simmer. Cover and let simmer for 3 hours.
Remove and transfer the meat to a cutting board to cool. Strain off the liquid. Rinse out the pot to use again. Let the beef cool for 15-20 minutes.
Pour the strained liquid and water back into the clean pot. Add in the vegetables, and bring to a boil. Cover and simmer for 25-30 minutes, basting the vegetable a couple times. Cook until tender.
Slice the beef across the grain. Video Intructions
Transfer the vegetable to a serving platter along with the sliced corned beef. Serve with mustard on the side.

Notes

NOTE: To cook, you want to leave some fat on, a thin layer is perfectly fine and will help keep the. meat from drying out. If the layer is super thick then you may want to trim it back.