Ingredients:

  • 3-4 pounds Corned beef brisket, with spice packet
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 8 cups Water or low-sodium beef broth
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • 1 head green cabbage, cored and cut into wedges
  • 4 medium carrots, peeled and cut into 2-inch chunks
  • 4 medium potatoes (Yukon Gold or red potatoes), peeled and quartered

Instructions:

  1. Rinse the corned beef under cold running water to remove excess brine.
  2. Place the corned beef in the Dutch oven or stockpot. Add the onion, garlic, bay leaf, and peppercorns. Pour in enough water or broth to completely cover the beef. Bring to a boil, then reduce heat to a simmer. Cover and cook for 3-4 hours, or until the beef is fork-tender.
  3. Add the carrots and potatoes to the pot. Cook for 30 minutes.
  4. Add the cabbage wedges to the pot. Cook for an additional 15-20 minutes, or until the cabbage is tender but not mushy.
  5. Remove the corned beef from the pot and let it rest for 10-15 minutes before slicing against the grain.
  6. Slice the corned beef and serve with the cooked cabbage, carrots, and potatoes. Ladle some of the cooking broth over the top. Enjoy this corned beef and cabbage recipe!