Savory Corned Beef and Cabbage for Cozy Family Nights
This hearty corned beef and cabbage dish brings warmth and comfort to any dining table, perfect for family dinners or St. Patrick's Day celebrations.
Equipment
- - Dutch oven
Ingredients
For the Brisket
- 1 piece Corned Beef Brisket with Spice Packet Choose a high-quality cut for the best results.
For the Broth
- 2 leaves Bay Leaves Substitute with dried thyme for a different flavor profile.
- 4 sprigs Thyme Compliments the beef beautifully.
For the Veggies
- 0.5 lb Baby Potatoes Halved.
- 4 medium Carrots Cut into 2-inch pieces.
- 1 small head Green Cabbage Cut into wedges.
Instructions
Cooking Steps
- In a large Dutch oven, place the corned beef brisket and cover it with water. Add the spice packet, bay leaves, and thyme.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to simmer and cook for 3.5 to 4 hours.
- Add the carrots and halved baby potatoes to the pot and boil for about 15 minutes until the vegetables soften.
- Carefully add the cabbage wedges and continue boiling for 5 more minutes until all vegetables are tender.
- Remove the brisket, let it rest for 10 minutes, slice against the grain, drain the vegetables, and serve.
Notes
Optional: Garnish with fresh parsley for added color. For leftovers, store in an airtight container up to 5 days or freeze for up to 4 months.