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Corned Beef and Cabbage Recipe with Potatoes and Carrots Recipe

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4.1 from 13 reviews

This classic Corned Beef and Cabbage recipe is a comforting, hearty meal perfect for St. Patrick's Day or any cozy dinner. The corned beef brisket is slow-simmered with traditional spices until tender and flavorful. Tender baby potatoes, sweet carrots, and crisp green cabbage are cooked in the same pot, absorbing the rich broth. Served with optional horseradish sauce and fresh parsley, this dish offers a satisfying blend of savory meat and fresh vegetables.

Ingredients

Corned Beef

  • 3 to 3½ pounds corned beef brisket (with spice packet)
  • 2 bay leaves

Vegetables

  • 1½ pound baby potatoes
  • 6 medium carrots, peeled and cut into 3-inch pieces
  • 1 head green cabbage, cut into 2-inch wedges

Instructions

  1. Add and Cover: Place the corned beef brisket into a large stock pot or Dutch oven. Add the included spice packet and 2 bay leaves. Cover the brisket and spices completely with water.
  2. Cook the Brisket: Bring the water to a boil over medium-high heat, then reduce to a gentle simmer. Cover the pot with a lid and allow the brisket to cook for 2½ to 3 hours, roughly 50 minutes per pound, until the meat is tender.
  3. Add the Vegetables: Once the brisket is tender, add the baby potatoes and carrot pieces to the pot. Cook for 10 to 15 minutes, until these vegetables are almost tender.
  4. Add Cabbage and Finish Cooking: Add the cabbage wedges to the pot and continue cooking for another 15 minutes, or until the cabbage is tender but still holds shape.
  5. Slice and Serve: Carefully remove the brisket and vegetables from the pot, placing the meat on a cutting board and the vegetables on a serving plate. Slice the brisket against the grain into thin pieces. Serve alongside the potatoes, carrots, and cabbage. Garnish with freshly chopped parsley and accompany with horseradish sauce if desired.

Notes

  • Cooking times may vary depending on the size of the brisket; adjust accordingly.
  • For extra flavor, reserve some cooking liquid to serve as broth or gravy.
  • Slice the brisket against the grain to ensure tenderness.
  • Leftovers make great sandwiches the next day.
  • Use fresh parsley to brighten the dish before serving.

Find it online: https://simpleplatter.com/corned-beef-and-cabbage-recipe-with-potatoes-and-carrots-recipe/