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Corned Beef and Cabbage

Yield: 6 Servings


3 ½ lbs. Corned beef brisket with spice packet
12  Red potatoes, small
6 Carrots, peeled and quartered
1 ¼ Cabbage head, cut into small wedges


  1. Place the corned beef in a large pot or Dutch oven and cover with water.  Add the spice packet that came with the corned beef.  Cover pot and bring to a boil, then reduce to a simmer.
  2. Simmer for approximately 50 MINUTES PER POUND or until tender
  3. Add whole potatoes and carrots, and cook until the vegetables are almost tender.  Add the cabbage and cook for additional 15 minutes.  Remove meat and let rest for 15 minutes.
  4. Place vegetables in a bowl and cover.  Add as much reserved cooking broth as you want.
  5. Slice meat across the grain.  Serve immediately.