Corned Beef and Cabbage Recipe: Hearty and Traditional
Hearty Corned Beef and Cabbage with potatoes and carrots.
Ingredients
- 4 lb corned beef brisket with spice packet
- 1 medium onion quartered
- 4 cloves garlic smashed
- 4 cups water or low-sodium beef broth
- 1 lb baby potatoes halved
- 4 medium carrots cut into 2-inch pieces
- 1 medium head of green cabbage cut into 6 wedges
- 1 tsp black peppercorns
- 2 bay leaves
- Optional: Fresh parsley
- Suggested Pairings: Mustard Irish stout
Instructions
- Rinse beef; simmer with onion, garlic, spices, and water/broth for 2.5–3 hours.
- Add potatoes, carrots; simmer 15 minutes. Add cabbage; cook 10–15 minutes.
- Taste and adjust the broth seasoning.
- Slice beef against the grain.
- Serve on a white ceramic platter with parsley, mustard, and stout.
Notes
- Rinse the beef to reduce salt.
- Store in the fridge for 4 days or freeze for 2 months.
- Try slow cooker or vegetarian variations.
- Pair with rye bread.