Introduction
Corned beef and cabbage is a classic Irish dish that has become synonymous with Saint Patrick’s Day. The dish consists of salt-cured beef brisket slow-cooked with cabbage, carrots, and potatoes. The result is a flavorful and satisfying meal that warms you from the inside out.
| Prep Time | Total Time | Servings |
| 30mints | 3 hrs 30 mints | 6 to 8 |
Ingredients
- 4 pounds corned beef brisket (with spice packet)
- 6 cloves garlic (peeled and smashed)
- 2 bay leaves
- 12 ounces beer
- 4 cups water
- 2 tablespoons apple cider vinegar
- 1 1/2 pounds baby red potatoes (halved)
- 4 large carrots (peeled and cut into 3-inch pieces)
- 1 medium head green cabbage (cut into 8 wedges)
- Butter, parsley, and mustard (for serving, optional)
Instructions
Step 1
Rinse the corned beef brisket under cold water and pat it dry with paper towels. Place it in a large Dutch oven or pot with a tight-fitting lid. Add the garlic, bay leaves, spice packet, beer, water, and vinegar. Bring to a boil over high heat, then reduce the heat to low and simmer, covered, for 2 to 3 hours, or until the meat is fork-tender.
Step 2
Transfer the corned beef to a cutting board and tent with foil to keep warm. Discard the garlic, bay leaves, and spice packet from the broth. Add the potatoes and carrots to the same pot and bring to a boil over high heat. Cook for 10 to 15 minutes, or until the vegetables are tender.
Step 3
Add the cabbage to the pot and cook for another 10 to 15 minutes, or until the cabbage is soft and wilted.
Step 4
Cut the corned beef across the grain into thin slices. Serve with the vegetables and some of the broth. You can also add some butter, parsley, and mustard if you like.
