Corned Beef and Cabbage Dinner (Printable View)

Tender corned beef brisket cooked with hearty cabbage, potatoes, and carrots for a comforting meal.

# What You Need:

→ Meats

01 - 3 lbs corned beef brisket with spice packet

→ Vegetables

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

→ Liquids

07 - 10 cups water
08 - 1 cup low-sodium beef broth

→ Spices & Seasonings

09 - 2 bay leaves
10 - 8 black peppercorns
11 - 4 whole cloves
12 - 1 teaspoon mustard seeds
13 - Salt and freshly ground black pepper to taste

# How-To Steps:

01 - Rinse the corned beef brisket under cold water to remove excess brine. Place it in a large pot or Dutch oven.
02 - Add water, beef broth, spice packet, bay leaves, peppercorns, cloves, mustard seeds, onion, and garlic to the pot.
03 - Bring to a boil over high heat, then reduce heat to a gentle simmer. Cover and cook for 2 hours.
04 - Skim off any foam or impurities that rise to the surface during cooking.
05 - Add the potatoes and carrots to the pot. Cover and simmer for 20 minutes.
06 - Add the cabbage wedges on top. Cover again and cook for an additional 20–30 minutes, until vegetables are fork-tender and the beef is very tender.
07 - Remove the corned beef to a cutting board, tent loosely with foil, and let rest for 10 minutes.
08 - Slice the corned beef against the grain. Arrange on a platter with the vegetables. Spoon a little cooking broth over the top, if desired, and season with salt and pepper to taste. Serve hot.

# Expert Advice:

01 -
  • The beef becomes impossibly tender, practically falling apart under your fork.
  • The vegetables soak up that spiced broth until they're more delicious than the meat itself.
  • Leftovers make the most incredible sandwiches you've ever tasted.
02 -
  • Always slice against the grain or you'll end up with tough, stringy meat.
  • The cabbage keeps cooking after you take it out, so pull it when it's slightly firmer than you want.
  • That leftover liquid is liquid gold. Save it for soup or freeze it.
03 -
  • Rinse the brisket thoroughly, even if it seems excessive, to remove excess salt.
  • Add fresh thyme or parsley during the last 30 minutes for a brighter flavor.
  • Skim the foam that rises to the top for a clearer, cleaner tasting broth.

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