Corned Beef Cabbage Dinner Platter (Printable View)

Tender brisket simmered with cabbage, potatoes, carrots, and spices for a warm family meal.

# What You Need:

→ Meats

01 - 3 lbs corned beef brisket with spice packet

→ Vegetables

02 - 1 small head green cabbage, cut into wedges
03 - 6 medium Yukon Gold potatoes, peeled and halved
04 - 4 large carrots, peeled and cut into 2-inch pieces
05 - 1 large yellow onion, peeled and quartered
06 - 3 cloves garlic, peeled

→ Liquids

07 - 4 cups water
08 - 2 cups low-sodium beef broth

→ Seasonings

09 - 2 bay leaves
10 - 8 black peppercorns
11 - 1 teaspoon mustard seeds

# How-To Steps:

01 - Rinse the corned beef brisket under cold water and place it in a large stockpot or Dutch oven.
02 - Add the spice packet, bay leaves, peppercorns, mustard seeds, onion, garlic, water, and beef broth to the pot.
03 - Bring to a boil over medium-high heat, then reduce heat to low. Cover and simmer gently for 2 hours.
04 - Add the potatoes and carrots to the pot, re-cover, and simmer for 30 minutes.
05 - Add the cabbage wedges, cover, and cook for another 20-30 minutes, until all vegetables are tender and the corned beef is fork-tender.
06 - Remove the corned beef and let it rest for 10 minutes before slicing against the grain.
07 - Arrange the sliced corned beef on a platter, surrounded by the cooked vegetables. Ladle some cooking broth over the top, if desired. Serve hot.

# Expert Advice:

01 -
  • The house fills with such incredible warmth that people start inventing reasons to drop by
  • Leftovers somehow taste even better tucked into sandwiches with a swipe of mustard
02 -
  • Slicing against the grain is absolutely critical or you will end up with tough, stringy meat despite all your patience
  • The cabbage releases water as it cooks, so if the liquid gets too low, add hot water rather than cold to maintain temperature
03 -
  • Ask your butcher for the flat cut if you want neat slices, but the point cut has more marbling and flavor
  • Letting the brisket rest completely before slicing is the difference between tender and tough

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