Here’s a classic, hearty Corned Beef and Cabbage recipe—perfect for a comforting meal or for celebrating St. Patrick’s Day:
🥩 Corned Beef and Cabbage Recipe
🧂 Ingredients (Serves 4–6)
- 1.5–2 kg corned beef brisket (with spice packet, if included)
- 10 cups water
- 1 onion, peeled and quartered
- 3–4 garlic cloves, smashed
- 3–4 bay leaves (Laurus nobilis)
- 1 tsp black peppercorns
- 4–5 medium carrots, peeled and cut into chunks
- 4–5 medium potatoes, peeled and quartered
- 1 small head of cabbage, cut into wedges
🔪 Instructions
1. Cook the corned beef
- Rinse the corned beef under cold water.
- Place in a large pot and cover with water.
- Add onion, garlic, bay leaves, and peppercorns.
- Bring to a boil, then reduce heat, cover, and simmer for 2–2.5 hours, until tender.
2. Add vegetables
- Add carrots and potatoes to the pot. Simmer 15–20 minutes.
- Add cabbage wedges and simmer another 10–15 minutes until tender.
3. Serve
- Slice the corned beef against the grain.
- Arrange meat and vegetables on a platter.
- Optional: drizzle with cooking liquid or serve with mustard.
🌟 Tips
- Slow cooker option: Cook corned beef on low 8–10 hours; add vegetables in the last 2 hours.
- Flavor boost: Add a few slices of parsnip or turnip.
- Leftovers: Make corned beef hash for breakfast.
If you want, I can also give a pressure cooker version that makes corned beef and cabbage in under an hour while keeping it super tender.
