Corned beef and cabbage is a complete meal made with tender corned beef, potatoes, sweet carrots, and cabbage. It's the perfect traditional Irish meal for St. Patrick's Day.
Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours.
3 lbs corned beef brisket
While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.
10 small red potatoes, 5 med carrot, 1 lrg cabbage
When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about 10 minutes. Add cabbage and cook until tender, about 15 more minutes.
Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.
Slice meat across the grain. Serve with vegetables and broth.
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