This is my favorite recipe for Corned Beef and Cabbage! While it takes quite a bit of time (especially if you are brining the beef) it is relatively easy and so incredibly delicious.
Ingredients
- 1 4-5 pound beef brisket, trimmed
- 1 package Corned Beef Brine
- 4 carrots, peeled and diced
- 1 onion, peeled and quartered
- 8 small potatoes
- 1 head of cabbage, chopped
- 3 bay leaves
- 1 teaspoon ground allspice
- 1 tablespoon black peppercorns
- water
Instructions
- To make the corned beef, place the beef brisket into a large brining bag or food storage container. Mix the corned beef brine with 3 cups of water and stir to dissolve the salt. Pour over the beef brisket and place in the refrigerator for 7-10 days. Check the beef to make sure it is submerged and mix the brine. After 7-10 days remove the beef from the brine and rinse well.
- Place the corned beef into a large dutch oven or roasting pan. Cover the beef with water and add the bay leaves, allspice, and peppercorns. Cover the pot and bring to a boil. Decrease the heat to low and simmer for 2.5 hours.
- Add the carrots, onions, and potatoes and simmer uncovered for 15 minutes and then add the cabbage and cook for another 15 minutes until the potatoes are tender.
- Remove the brisket and let rest for 15 minutes. Slice the meat against the grain and serve with the carrots, onions, potatoes and cabbage.
Note: You can purchase a corned beef and skip step 1
Makes 4-6 servings
Takes 3.25 hours (plus brining time)
