Corned Beef and Cabbage
This Corned Beef and Cabbage recipe is a perfect way to celebrate St. Patrick's Day with family and friends. It's an easy and delicious dish that everyone will enjoy. So, put on your green and get ready to enjoy a hearty and comforting meal!
Ingredients
- 3 pounds corned beef brisket with season packet
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 tsp salt
- ½ tsp pepper
- 1 onion wedged
- 1 pound red potatoes halved
- 8 medium carrots cut in quarters
- 1 small head green cabbage wedged
Instructions
- Rinse the corned beef brisket under cold water to remove any excess brine.
- Place the brisket in a large pot and add enough water to cover the meat.
- Add the spice packet, bay leaves, thyme sprigs, salt and pepper to the pot.
- Bring the pot to a boil over high heat, Then reduce the heat to low and let the brisket simmer for 2-3 hours or until the meat is tender. Check every 30 minutes add water if needed.
- Add the carrots, potatoes, and onion to the pot and let them cook for another 15 minutes.
- Add the cabbage to the pot and let them cook for an additional 5 minutes or until they are tender.
- Remove the brisket from the pot and let it rest for 10 minutes before slicing it against the grain.
- Serve the sliced brisket with the cooked vegetables and enjoy!