Cozy Up with Tender Corned Beef and Cabbage Delight
Experience the comforting flavors of corned beef and cabbage, perfect for family gatherings and St. Patrick's Day celebrations.
Equipment
- Dutch oven
Ingredients
For the Brisket
- 3 lbs Corned Beef Brisket This is the star of the dish.
- 2 leaves Bay Leaves Add depth and fragrance.
- 1 tbsp Thyme Fresh is best.
For the Vegetables
- 1.5 lbs Baby Potatoes Red or Yukon gold preferred.
- 4 medium Carrots Chopped into 2" pieces.
- 1 head Cabbage Green or savoy cabbage.
Instructions
Cooking Instructions
- In a large Dutch oven, place the corned beef brisket, cover with water, and add the spice packet, bay leaves, and thyme. Bring to a boil over medium-high heat (10-15 minutes).
- Once boiling, reduce heat and simmer gently for about 3-4 hours until fork-tender, checking occasionally and adding water as needed.
- In the last 30 minutes, add baby potatoes and carrots. After 15 minutes, stir in cabbage and boil for an additional 5 minutes.
- Remove brisket, let rest for 10 minutes before slicing against the grain. Serve with vegetables on a warm plate.
Notes
For extra flavor, drizzle mustard on sliced brisket. Leftovers can be used for Reuben sandwiches or hearty soups.