🥩🥔🥕 Classic Corned Beef with
Cabbage, Carrots & Potatoes
Tender, flavorful corned beef slowly
cooked with cabbage, carrots,
potatoes, and onions—a hearty
old-fashioned comfort-food dinner!
🍀❤️🛒 Ingredients
* 3–4 lb corned beef brisket with
seasoning packet* 1 large onion,
quartered* 4 cloves garlic, smashed*
2 bay leaves* 1 tsp black
peppercorns* 4 cups beef broth* 2
cups water* 1½ lbs baby potatoes,
halved* 5–6 carrots, cut into large
pieces* 1 small head green cabbage,
cut into wedges* 2 tbsp butter* Fresh
parsley, chopped, for garnish👩🍳
Instructions
1. Prepare the corned
beef: Rinse the brisket under cold
water and pat dry. Place it fat-side up
in a large Dutch oven or heavy pot.
2. Add the aromatics: Add the onion,
garlic, bay leaves, peppercorns,
seasoning packet, beef broth, and
water. The liquid should come about
halfway up the brisket.
3. Simmer: Bring to a gentle boil,
then reduce the heat to low.
Cover and simmer for 2½–3½ hours,
or until the beef is very tender and
easily pierced with a fork.
4. Add the potatoes and carrots: Add
the potatoes and carrots during the
last 40–45 minutes of cooking.
5. Add the cabbage: Add the cabbage
wedges during the last 20–25 minutes
. Cook until the cabbage and
vegetables are tender.
6. Rest the beef: Remove the corned
beef and let it rest for 10–15 minutes.
Slice it thinly against the grain.
7. Finish & serve: Toss the vegetables
with butter and a little of the cooking
broth.
Arrange the sliced corned beef with
the cabbage, carrots, and potatoes.
Garnish with fresh parsley. 🍽️✨💡
TipCorned beef can be quite salty.
If desired, soak the brisket in cold
water for 30–60 minutes before
cooking, then drain and pat dry.
For the most tender slices, always cut
against the grain.