Corned Beef and Cabbage is a classic Irish-American dinner served on St. Patrick's Day here in the United States. In this post I have a step-by-step post on how best to prepare corned beef brisket with boiled vegetables. This recipe is foolproof and delicious!
Course Mains & Entrees
Cuisine American, Irish
Keyword boiled dinner, cabbage, cotned beef, how to, potatoes, St. Patrick's Day
Prep Time 5 minutesmins
Cook Time 2 hourshrs
Additional Time 1 hourhr
Total Time 3 hourshrs5 minutesmins
Author Laurie McNamara
4poundscorned beef brisket
2clovesgarlicsmashed and peeled
seasoning packetincluded with the corned beef brisket
1½poundsbaby red skinned potatoeshalved if large
4largecarrotspeeled and cut into 1-inch pieces
1yellow onionhalved and sliced vertically
1small headcabbagecut into wedges with the root intact
Rinse your corned beef well and pat dry with paper towel.
Place the brisket in a large stock pot with smashed garlic, pickling seasoning and cover with at least 12 cups of water, leaving a few inches at the top of the pot.
Cover and bring to a near boil. Then reduce to a simmer and cook for 50 minute per pound. ( 4 pound brisket will take approximately 3-1/2 hours)
I usually check on it 1/3 of the way and add more water and turn the corned beef.
When 30 minutes are remaining; add potatoes, carrots, onions and cover with the wedges of cabbage.
The vegetables are done when a fork glides through easily.
Once the corned beef is cookied, remove and transfer to a carving board. Slice the corned beef against the grain.
Serve the boiled vegetables with butter, salt and pepper, and I love to dip my corned beef in mustard.