Corned Beef and Cabbage

Recipe View Gather all ingredients and prepare vegetables as described. (5 minutes)

Recipe View Place the corned beef brisket in a large Dutch oven or stockpot. Cover completely with water, ensuring the beef is submerged. Add the spice packet that came with the brisket. (5 minutes)

Recipe View Bring the water to a boil over high heat, then reduce the heat to low, cover the pot tightly, and simmer gently for approximately 2 hours, or until the corned beef is nearly fork-tender. (2 hours)

Recipe View Add the halved red potatoes and the 3-inch carrot pieces to the pot with the corned beef. Continue to simmer for about 10 minutes, or until the vegetables are starting to become tender. (10 minutes)

Recipe View Nestle the cabbage wedges into the pot among the other ingredients. Continue to cook for an additional 15 minutes, or until the cabbage is tender-crisp and the potatoes are easily pierced with a fork. (15 minutes)

Recipe View Carefully remove the corned beef from the pot and place it on a cutting board. Tent loosely with foil and let it rest for 15 minutes before slicing. (15 minutes)

Recipe View While the meat is resting, use a slotted spoon to transfer the cooked vegetables to a serving platter, arrange meat on top of the vegetables. Ladle some of the flavorful broth over the meat and vegetables to keep them moist.