How to Make Corned Beef & Cabbage

Ingredients

• 3.5 pounds Corned Beef Brisket (Trim excess fat; the packet includes a spice blend)
• 5 pieces Carrots (Medium carrots, cut into large chunks)
• 1.5 pounds Red Potatoes (Small red potatoes; keep whole if <2" diameter, otherwise halve)
• 1 head Green Cabbage (Core removed, cut into large wedges)
• 1 packet Corned Beef Spice Packet (Contains mustard seeds, peppercorns, bay leaves, dill seeds; use as‑is)
• 2 tablespoons Unsalted Butter (Softened, for finishing the meat)
• ½ teaspoon Black Pepper (Freshly ground)
• 2 tablespoons Fresh Parsley (Chopped, for garnish)
• 1 tablespoon Yellow Mustard (Optional, for serving)

Instructions

1. Prep the Vegetables

   Wash the carrots, potatoes, and cabbage. Peel the carrots if desired, then cut the carrots into large chunks, halve or leave whole the small red potatoes, and cut the cabbage into large wedges after removing the core.

   Time: PT10M

2. Place Beef and Spice in Pot

   Put the corned beef brisket into a large stockpot. Add enough cold water to fully cover the meat, then add the included spice packet.

   Time: PT5M

3. Bring to a Boil and Simmer

   Bring the pot to a rolling boil over high heat, then immediately reduce to a low simmer. Skim any foam that rises to the surface.

   Time: PT15M

   Temperature: Low simmer

4. Simmer the Beef

   Cover the pot partially and let the corned beef simmer for about 2 hours 30 minutes, or until the meat is fork‑tender.

   Time: PT2H30M

   Temperature: Low simmer

5. Add Carrots and Potatoes

   Stir in the carrot chunks and potatoes. Continue to simmer uncovered until the vegetables are mostly tender, about 30 minutes.

   Time: PT30M

   Temperature: Low simmer

6. Concentrate the Broth (Optional)

   If you prefer a richer sauce, ladle off a cup of the cooking liquid and set aside.

   Time: PT5M

7. Add Cabbage

   Tuck the cabbage wedges into the pot, cover, and simmer for another 15 minutes, or until the cabbage is just tender.

   Time: PT15M

   Temperature: Low simmer

8. Rest and Slice the Beef

   Turn off the heat. Remove the brisket, let it rest on a cutting board for 10 minutes, then slice thinly against the grain.

   Time: PT10M

9. Finish and Serve

   Toss the sliced beef with the butter and freshly ground black pepper. Transfer the meat and vegetables to a serving platter, garnish with chopped parsley, and serve with yellow mustard on the side.

   Time: PT5M

Nutrition Facts

Calories

750

Protein

53 g

Carbohydrates

30 g

Fat

40 g

Fiber

5 g