Savory Corned Beef and Cabbage: Your New Family Favorite
This comforting corned beef and cabbage dish is a perfect family favorite, combining tender meat with crunchy cabbage for a delightful meal.
Equipment
- - Large Dutch oven
Ingredients
For the Brisket
- 3 lb. Corned Beef Brisket Choose one with a seasoning packet for added ease.
For the Broth
- 2 Bay Leaves Fresh or dried, both work wonderfully.
- 4 sprigs Thyme Dried thyme can be an easy substitute.
For the Vegetables
- 0.5 lb. Baby Potatoes Russets can be peeled and chopped as a substitute.
- 4 medium Carrots Cut into 2” pieces for even cooking.
- 1 small head Green Cabbage Savoy cabbage can be used for a unique twist.
Instructions
Preparation Steps
- Place the corned beef brisket in a large Dutch oven and cover it generously with water.
- Add bay leaves and thyme to the brisket, and bring to a boil over medium-high heat. Reduce to a simmer and cook for about 3-4 hours until the meat is tender.
- Once the brisket is tender, toss in the carrots and baby potatoes. Bring back to a boil for approximately 15 minutes.
- Add cabbage wedges to the boiling pot and cook for another 5 minutes until all vegetables are tender.
- Remove the brisket from the pot, let it rest for about 10 minutes, then slice against the grain and serve warm with the vegetables.
Notes
Optional: Serve with a dollop of mustard for extra flavor. Be sure to save leftovers for Reuben sandwiches or corned beef hash.