Corned Beef Cabbage Dinner (Printable Version)

Tender brisket cooked slowly with cabbage, carrots, and potatoes in a savory broth for a hearty meal.

# What You Need:

→ Meats

01 - 1 (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 by 1 inch
08 - 2 bay leaves
09 - 10 black peppercorns
10 - 1 teaspoon mustard seeds
11 - Salt to taste

# How-To:

01 - Rinse corned beef under cold water to remove excess brine. Place in large stockpot with spice packet, bay leaves, peppercorns, mustard seeds, onion, and garlic.
02 - Add water to cover beef by at least 1 inch. Bring to boil over high heat, then reduce to low, cover, and simmer for 2½ hours, skimming foam occasionally.
03 - Add potatoes and carrots to pot. Simmer covered for 20 minutes until slightly tender.
04 - Place cabbage wedges atop vegetables, cover, and cook 20-25 minutes until cabbage is tender and all vegetables are cooked through.
05 - Remove corned beef and rest 10 minutes before slicing against the grain. Arrange sliced beef and vegetables on platter, ladling broth over top if desired.

# Expert Tips:

01 -
  • The beef becomes fork tender after slow simmering, practically melting into each bite without any fancy techniques
  • One pot feeds a crowd with minimal effort, leaving you free to enjoy the company
02 -
  • Cutting against the grain is not optional, it is the difference between tender meat and chewing on leather for five minutes
  • The spice packet from the corned beef contains all the essential aromatics, so do not toss it thinking it is optional
03 -
  • Do not rush the simmer time, low and slow is what transforms tough brisket into something that falls apart at the touch of a fork
  • Serve with whole grain mustard or horseradish sauce to cut through the richness of the beef

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