Print

Corned Beef and Cabbage

Traditional St. Patrick’s Day Corned Beef and Cabbage with Carrots and Potatoes

Ingredients

Scale
  • 3 lb corned beef
  • 1 small onion – quartered
  • 1 TBL brown sugar
  • 2 bay leaves
  • 1/4 tsp ground ginger
  • 1 tsp whole white peppercorns
  • 2 TBL kosher salt
  • 1 tsp whole black peppercorns
  • 1 TBL mustard seed
  • 4 large carrots – peeled and halved lengthwise
  • 10 small red potatoes – cut in half
  • 1 small head green cabbage – cut into wedges

Instructions

  1. Place the corned beef into a dutch oven with the onion and all the spices
  2. Cover with 1-2″ of water and simmer until fork tender, about 2 hours
  3. Add the potatoes and carrots, continue to simmer, covered until they are tender – about 30 minutes
  4. Add the cabbage wedges and continue to simmer another 15-20 minutes
  5. Leave the vegetables in the pot, remove the beef, slice pencil thin across the grain and plate with the vegetables in a serving platter
  6. Serve family style and spoon broth over each plating