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Plate of delicious corned beef and cabbage served with potatoes

Corned Beef and Cabbage

A comforting and hearty Irish classic featuring tender corned beef brisket simmered with cabbage and root vegetables, perfect for family gatherings and celebrations.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Irish
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups water
  • 1 (3-4 pound) corned beef brisket Should be fully submerged in water.
  • 1 onion, quartered
  • 2 cloves garlic, minced
  • 1 teaspoon black peppercorns
  • 1 leaf bay leaf
Vegetables
  • 6 medium potatoes, peeled and quartered
  • 4 carrots, peeled and cut into chunks
  • 1 small head cabbage, cut into wedges

Method
 

Preparation
  1. In a large pot, combine the water, corned beef, onion, garlic, black peppercorns, and bay leaf. Bring the mixture to a boil over medium-high heat. Ensure that the brisket is fully submerged in the water for even cooking.
  2. Once boiling, reduce the heat to low and cover the pot, allowing it to simmer for approximately 150 to 180 minutes. Check periodically to ensure the meat is tender and properly cooked. If necessary, add more water to maintain coverage.
  3. After the corned beef is tender, carefully add the potatoes, carrots, and cabbage to the pot. Cover again, allowing everything to cook for an additional 30 to 40 minutes, until the vegetables are fork-tender.
  4. Once all components are cooked to perfection, carefully remove the corned beef from the pot. Let it rest for about 10 minutes before slicing against the grain to maintain its texture.
  5. Serve the sliced beef elegantly surrounded by the boiled vegetables, creating a comforting and hearty meal.

Notes

Consider adding spices like mustard seeds or experimenting with different vegetables such as parsnips or turnips. You can also make this dish in a slow cooker for an easier preparation method.