This classic corned beef and cabbage recipe is the perfect comfort food for St. Patrick's Day or any family gathering. Tender corned beef with perfectly cooked cabbage and root vegetables—simple, hearty, and delicious!
Ingredients:
- 4 lbs corned beef brisket
- 1 medium onion, quartered
- 4 cloves garlic, smashed
- 10 small potatoes, halved
- 4 carrots, peeled and cut into 3-inch pieces
- 1 small head of cabbage, cut into wedges
- 8 cups beef broth
- 1 tbsp mustard seeds
- 1 tbsp black peppercorns
- 2 bay leaves
- Salt, to taste
- Fresh parsley for garnish
Instructions:
- Prepare the corned beef: Rinse the corned beef under cold water to remove excess brine. Place it in a large pot or Dutch oven.
- Add spices: Add mustard seeds, black peppercorns, and bay leaves to the pot with the corned beef.
- Cook the beef: Pour in the beef broth, enough to cover the meat. Bring it to a boil, then reduce the heat to low and cover. Simmer for about 2.5 to 3 hours, until the meat is fork-tender.
- Prepare the vegetables: While the beef is cooking, prepare the vegetables. Add onions, garlic, potatoes, and carrots to the pot after the beef has cooked for 2 hours. Let these cook for 45 minutes.
- Add cabbage: Add the cabbage wedges to the pot and cook for an additional 15-20 minutes, until the cabbage is tender.
- Serve: Remove the corned beef from the pot, slice against the grain, and serve with the vegetables. Garnish with fresh parsley.
Tips for Perfect Corned Beef and Cabbage:
- For extra flavor, sear the corned beef before cooking in the pot to create a flavorful crust.
- You can use a slow cooker to make this dish, cooking on low for 8 hours.
- Serve with traditional mustard or horseradish sauce for a flavorful kick.