Corned Beef and Cabbage (Printable View)

Tender brisket braised with cabbage, potatoes, carrots, and onions for a hearty, gluten-free main dish.

# What You Need:

→ Meats

01 - 3 lbs corned beef brisket with spice packet

→ Vegetables

02 - 1 medium 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 - 2 large yellow onions, peeled and quartered
06 - 3 garlic cloves, peeled

→ Liquids & Seasonings

07 - 12 cups water
08 - 2 bay leaves
09 - 8 black peppercorns
10 - 1 tsp mustard seeds

# How-To Steps:

01 - Place the corned beef brisket in a large pot or Dutch oven. Add the spice packet, bay leaves, peppercorns, mustard seeds, garlic, and onions.
02 - Pour in water to cover the beef by about 1 inch. Bring to a boil, then reduce heat to low. Cover and simmer gently for 2.5 hours, skimming foam as needed.
03 - Add potatoes and carrots to the pot. Simmer for 20 minutes until beginning to soften.
04 - Add cabbage wedges. Continue cooking for 20-25 minutes, until all vegetables are tender and the corned beef is fork-tender.
05 - Remove the corned beef and let rest for 10 minutes before slicing against the grain into thin slices.
06 - Arrange sliced beef and vegetables on a large platter. Serve with a ladle of broth if desired, alongside grainy mustard or horseradish sauce.

# Expert Advice:

01 -
  • Everything cooks in one pot, leaving you with practically zero cleanup beyond the cutting board
  • The house smells incredible for hours, like youve been laboring over something far more complicated than you actually have
  • The leftovers, if you somehow have any, make the most satisfying sandwiches youll eat all week
02 -
  • Let the beef rest before slicing, or you will lose all those precious juices and the meat will seem less tender than it actually is
  • The vegetables will continue cooking even after you remove them from the liquid, so pull them out when they are just slightly firmer than you want them to end up
  • This dish is actually better when made a day ahead because the flavors have time to marry and the fat solidifies on top of the broth for easy removal
03 -
  • Substitute half the water with low-sodium beef broth or a bottle of Irish stout for deeper, more complex flavor
  • If your corned beef didn't come with a spice packet, mix together 1 tablespoon each of mustard seeds, black peppercorns, and coriander seeds, plus a few crushed bay leaves

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