Corned Beef and Cabbage
Description
Corned beef and cabbage simmer with potatoes and carrots for a traditional Irish meal that's the perfect centerpiece for St. Patrick's Day.
Ingredients
•
1 (3 pound) corned beef brisket with spice packet
•
10 small red potatoes
•
5 medium carrots
•
1 large head cabbage
Directions
1
Gather all ingredients.
2
Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours. While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.
3
When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender, about 10 minutes. Add cabbage and continue to cook until potatoes are tender, about 15 more minutes.
4
Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.Slice meat across the grain. Serve with vegetables and broth.