Corned Beef & Cabbage
A cozy and hearty meal perfect for chilly weather, featuring tender corned beef and flavorful vegetables, cooked to perfection whether on the stovetop or in a slow cooker.
Ingredients
Main Ingredients
- 3-4 pounds Corned beef brisket Make sure to rinse under cool water to reduce saltiness.
- 1 packet Spice packet (comes with corned beef) Can substitute with homemade spice blend.
- 8 cups Water Cover the brisket by about an inch.
- 4 medium Potatoes, peeled and cut into chunks Added for the last 30 minutes.
- 4 medium Carrots, peeled and cut into chunks Added for the last 30 minutes.
- 1 head Cabbage, cut into wedges Added for the last 10-15 minutes.
Optional Spices for Homemade Blend
- 1 tablespoon Pickling spice A mix of mustard seed, coriander, bay leaf, peppercorns.
- 3 cloves Garlic, smashed Enhances the flavor.
- 2 leaves Bay leaves For added depth.
- 10 whole Black peppercorns For flavor.
- 1 pinch Ground cloves Use lightly as it can overpower.
- 1 tablespoon Brown sugar Optional for sweetness.
- 1 splash Apple cider vinegar Optional for brightness.
- 1 quarter Onion Tossed in for flavor.
Instructions
Preparation
- Rinse the corned beef quickly under cool water to reduce salt.
- Place the corned beef in a large pot, fat side up, and add the spice packet.
- Cover with water by about an inch.
- Bring to a light boil, then lower to a gentle simmer.
- Simmer covered for about 2 to 3 hours, until tender.
Adding Vegetables
- Add the potatoes and carrots for the last 30 minutes of cooking.
- Add cabbage for the last 10 to 15 minutes.
Serving
- Let the corned beef rest for 10 to 15 minutes before slicing against the grain.
- Serve with fresh vegetables and enjoy!
Notes
This dish can be made ahead by cooking the corned beef a day in advance. Refrigerate overnight and rewarm before serving. Leftover corned beef is great in sandwiches or salads.