Corned Beef Cabbage Dinner (Print)
Tender beef brisket cooked slowly with cabbage, carrots, and potatoes for a hearty dinner.
# Ingredient List:
→ Meats
01 - 3-4 lb corned beef brisket with spice packet
→ Vegetables
02 - 1 small head green cabbage, cut into wedges
03 - 4 large carrots, peeled and cut into 2-inch pieces
04 - 6 medium Yukon Gold potatoes, peeled and halved
05 - 1 large yellow onion, peeled and quartered
06 - 3 cloves garlic, smashed
→ Liquids & Seasonings
07 - 10 cups water or enough to cover beef
08 - 2 bay leaves
09 - 10 black peppercorns
10 - 1 teaspoon mustard seeds (optional)
11 - Salt to taste
# How-To Steps:
01 - Rinse the corned beef brisket under cold water to remove excess brine. Place it in a large stockpot and add the spice packet, bay leaves, peppercorns, mustard seeds (if using), onion, and garlic.
02 - Add enough water to cover the beef by at least 1 inch. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 2½ hours. Skim off any foam that rises to the surface during simmering.
03 - After 2½ hours, add potatoes and carrots to the pot. Simmer for 20 minutes until partially tender.
04 - Add cabbage wedges on top of the other vegetables, cover, and cook for an additional 20–25 minutes until the cabbage is tender and all vegetables are cooked through.
05 - Remove the corned beef and let it rest for 10 minutes before slicing against the grain. Arrange sliced beef and vegetables on a large platter. Ladle some cooking broth over the top if desired. Serve hot.
# Expert Suggestions:
01 -
- The beef becomes impossibly tender, almost melting into each bite without any fancy techniques
- One pot creates a complete meal that feels like a celebration even on a regular Tuesday
02 -
- Slicing against the grain is absolutely crucial or the meat will be tough instead of tender
- Letting the beef rest before cutting prevents all those juices from running out onto the cutting board
03 -
- Ask your butcher for a flat cut brisket instead of point cut, it slices more evenly
- Start checking the beef at the 2 hour mark, some cuts become tender faster than others