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Corned Beef and Cabbage

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A comforting, hearty dish of corned beef simmered with tender vegetables, perfect for gatherings or special occasions.

Ingredients

Scale
  • 3 to 4 lbs corned beef brisket
  • 1 head of cabbage, cut into wedges
  • 4 large carrots, peeled and cut into sticks
  • 4–5 medium potatoes, peeled and quartered
  • 2 cups beef broth
  • 2 teaspoons mustard seeds
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • Salt to taste

Instructions

  1. Prepare the corned beef by placing it in the slow cooker or a large pot on the stove.
  2. Add the beef broth, mustard seeds, black peppercorns, and bay leaves.
  3. Cook on low for 8-10 hours or on high for 4-5 hours until tender (for stovetop, bring to a boil, then simmer for about 4 hours).
  4. Add the potatoes, carrots, and cabbage during the last hour of cooking and cook until tender.
  5. Slice the corned beef against the grain after letting it rest for a few minutes, and serve with the cooked vegetables.

Notes

Serve with soda bread or rye bread and a side of mustard or horseradish for enhanced flavor. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://pennykitchenz.com/corned-beef-and-cabbage-2/

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