Corned Beef and Cabbage
Tender corned beef brisket simmered with potatoes, carrots, and cabbage in a savory cooking broth.
- 3 hr 15 min
- 580 kcal
- Irish
Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.
Ingredients
For 6 servings
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Steps
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Step 1:
Place the corned beef in a large pot or Dutch oven and cover with water.
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Step 2:
Add the spice packet that came with the corned beef.
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Step 3:
Cover the pot and bring it to a boil.
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Step 4:
Reduce the heat to a simmer.
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Step 5:
Simmer for approximately 50 minutes per pound, or until tender.
50 min -
Step 6:
Add the whole potatoes and the peeled, cut carrots.
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Step 7:
Cook until the vegetables are almost tender.
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Step 8:
Add the cabbage and cook for 15 more minutes.
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Step 9:
Remove the meat and let it rest for 15 minutes.
15 min -
Step 10:
Place the vegetables in a bowl and cover them.
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Step 11:
Add as much reserved cooking broth from the Dutch oven or large pot as desired.
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Step 12:
Slice the meat across the grain.
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