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Classic Corned Beef and Cabbage

Classic Corned Beef and Cabbage

With St. Patrick's Day around the corner, we decided to celebrate with a classic corned beef and cabbage recipe! Hearty root veggies and cabbage go perfectly with seasoned corned beef for a full meal without a ton of effort (just a bit of time).

Ingredients

  • 3 Pounds corned beef brisket with spice packet
  • 2 bay leaves
  • 1 tablespoon coriander seed
  • 2 teaspoons mustard seed
  • salt and fresh ground pepper, to taste
  • 1 pound carrots
  • 3 pounds small potatoes, peeled
  • 2 large onions, cut into wedges
  • 1 green cabbage, cut into wedges

Directions

  1. Place brisket in a large dutch oven or stock pot.
  2. Season with spice packet, bay leaves, coriander seed, mustard seed, salt and pepper.
  3. Cover with water. You can also use a combination of beef broth and a bottle of Guinness.
  4. Bring to a boil; reduce heat, cover, and simmer for 2 hours.
  5. Add potatoes and carrots and return to a boil.
  6. Reduce heat to a simmer; cook covered for about 30 minutes, or just until beef and vegetables are tender.
  7. Add onions and cabbage to the pot and return to a boil.
  8. Reduce heat to a simmer, cover, and cook for about 15 minutes, or until onions and cabbage are tender.
  9. Remove from heat and serve warm.

Original recipe by Diethood

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