Corned Beef and Cabbage
3 steps · 32 min total
- 01
Simmer the Corned Beef
Place the corned beef brisket in a large pot or Dutch oven and cover it with water. Don't forget to add the spice packet that came with the beef — it's what gives the meat its characteristic flavor.
Bring the pot to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for approximately 50 minutes per pound, or until the beef is fork-tender.
- 02
Add Vegetables, Rest Meat
Once the corned beef is nearly done, add the whole potatoes and the peeled, cut carrots to the pot. Let them cook in the broth until they're almost tender.
Then, add the head of cabbage, cut into wedges, and continue to cook for another 15 minutes, until the cabbage is just cooked through but still has a bit of bite.
Carefully remove the meat from the pot and transfer it to a cutting board. Let it rest for 15 minutes before slicing; this helps keep it juicy.
