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Corned Beef & Cabbage

Celebrate March and St. Patrick's Day with this traditional Irish dish.  You will love how all the flavors of this Corned Beef & Cabbage come together into one dish.

Course dinner
Prep Time 10 minutes
Cook Time 2 hours 35 minutes
Resting Time 15 minutes
Total Time 2 hours 45 minutes

Ingredients

  • 2 1/2 pounds Corned Beef Brisket
  • 1 White Onion peeled, cut in half
  • 5 Black Peppercorns
  • 1/4 teaspoon Garlic Powder
  • 2 Bay Leaves
  • Pinch Salt
  • 1 head Cabbage cored, cut into wedges
  • 8 medium Red Potatoes quartered
  • 5 medium Carrots peeled and sliced
  • 2 tablespoons Butter
  • 1/4 cup Parsley + more for garnish

Instructions

  1. In a dutch oven, add the brisket fat side up, peppercorns, garlic powder, onion, bay leaves, and salt. Fill with water to cover everything plus one inch

  2. Bring to a boil and cook for 20 minutes, skim off any residue that floats to the top

    Reduce heat to a simmer and cook 2 to 3 hours (you want the meat to pull apart easily)

  3. Once the meat is done, add cabbage, potatoes, and carrots into the liquid (make sure everything is covered with liquid)

    Simmer for an additional 15 minutes or until potatoes are done

  4. Stir in butter and parsley and remove from the heat

  5. Remove the meat and place on a serving dish, let rest 10-15 minutes

    Remove the veggies and place in a bowl until the meat has rested

    Serve with the juices from the meat