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Corned Beef and Cabbage

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A comforting classic dish featuring tender corned beef brisket simmered with cabbage, potatoes, and carrots, perfect for family gatherings.

Ingredients

Scale
  • 4 lbs corned beef brisket
  • 1 small head of cabbage, cut into wedges
  • 6 medium potatoes, quartered
  • 4 carrots, cut into chunks
  • 6 cups water
  • 1 tablespoon black peppercorns
  • 2 bay leaves
  • 2 tablespoons mustard (for serving)

Instructions

  1. Prepare the brisket: Place the corned beef brisket in a large pot and cover it with water.
  2. Add the aromatics: Add the black peppercorns and bay leaves to the pot, then bring everything to a boil over medium-high heat.
  3. Simmer to perfection: Once boiling, reduce the heat to low. Cover the pot and let it simmer gently for 2½ to 3 hours until the brisket is fork-tender.
  4. Add the heart of the meal: After the brisket has simmered, add the quartered potatoes and chunks of carrots to the pot. Cook for an additional 30 minutes, allowing the veggies to absorb all the delicious flavors.
  5. Finish with cabbage: Gently add the cabbage wedges to the pot and cook for another 15 minutes, or until they are tender but still crisp.
  6. Rest the brisket: Carefully remove the corned beef from the pot and let it rest on a cutting board for about 10 minutes before slicing. This helps retain the juices.
  7. Serve and enjoy: Serve the slices of corned beef with the cooked vegetables on the side, along with a dollop of mustard for an added kick of flavor.

Notes

Feel free to experiment with vegetables and spices. Ensure to let the brisket rest before slicing for juicy results.

Nutrition

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

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