Corned Beef and Cabbage
Corned beef and cabbage is a traditional dish closely linked to Irish-American culture, especially celebrated during St. Patrick's Day. The meal features slow-cooked corned beef, typically paired with cabbage, potatoes, and carrots.
Ingredients
- 1 (3 pound) corned beef brisket with spice packet
- 10 small red potatoes
- 5 medium carrots
- 1 large head cabbage
Instructions
- Collect all the ingredients.
- Put the corned beef in a Dutch oven and cover it with water. Add the spice packet, cover, and bring to a boil. Reduce the heat and simmer until the corned beef is nearly fork-tender, about 2 hours. While the corned beef is simmering, halve the potatoes, peel the carrots and cut them into 3-inch pieces, and cut the cabbage into small wedges.
- After the corned beef has cooked for 2 hours, add the potatoes and carrots; cook until the vegetables are nearly tender and the meat is fork-tender, about 10 minutes. Then, add the cabbage and cook until tender, about an additional 15 minutes.
- Remove the meat and let it rest for 15 minutes, leaving the broth and vegetables in the Dutch oven. Slice the meat against the grain and serve it with the vegetables and broth.