Description
A classic dish featuring corned beef, vegetables, and spices simmered to perfection.
Ingredients
Scale
- 1 corned beef brisket with spice packet (3–4 pound)
- 12 cups water
- 1 large onion (quartered)
- 3 carrots (cut into large chunks)
- 3 stalks celery (cut into 2-inch pieces)
- 1/2 teaspoon salt
- 1 1/2 – 2 pounds red potatoes (halved)
- 1 small head cabbage (cut into eight wedges)
Instructions
- Combine the corned beef with the spice packet contents, water, onion, carrots, celery, and salt in a large pot or Dutch oven.
- Bring the mixture to a simmer, skimming off any foam that rises to the surface.
- Once the foam has been removed, cover the pot and reduce the heat to low. Simmer until the meat is almost fork-tender, about 3 hours.
- Add the potatoes and simmer, uncovered, until the potatoes are almost tender, about 30 minutes.
- Place the cabbage pieces on top of and around the meat. Cover the pot and simmer until the cabbage is tender, about 20-30 minutes.
- Remove the meat to a cutting board and let it rest for 10 to 15 minutes.
- Cut the meat across the grain and serve with the vegetables and broth, if desired.
Notes
- This recipe serves well with mustard or horseradish.
- Leftovers can be used in sandwiches or hash.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 1 plate