☘️ Easy & Delicious Corned Beef & Cabbage St. Patrick's Day

Ingredients

• 4 lb Corned Beef Brisket (Keep the fat on; comes with pre‑mixed spice packet)
• 8 cup Water (Filtered water; enough to just cover the meat)
• 1 tsp Celery Seed (Optional extra flavor)
• 3 leaf Bay Leaves (Adds depth to the broth)
• 2 lb Red Potatoes (Small potatoes, halved)
• 1 lb Baby Carrots (Whole or cut if large)
• 1 medium Yellow Onion (Diced, peeled and crushed)
• 4 clove Garlic Cloves (Crushed)
• 12 whole Fresh Peppercorns (Crushed; adds bright spice)
• 1 medium Green Cabbage (Core left in, cut into wedges)
• 4 cup Homemade Chicken Broth (Made from rotisserie chicken; can use store‑bought)

Instructions

1. Rinse and Prepare the Brisket

   Remove the corned beef brisket from its package, rinse under cold water, pat dry with paper towels, and leave the fat cap on for flavor.

   Time: PT5M

2. Add Liquid and Spice Packet

   Place the brisket in the enamel Dutch oven, add the pre‑mixed spice packet, pour in enough water to just cover the meat, then sprinkle in the optional celery seed and bay leaves.

   Time: PT5M

3. Low‑And‑Slow Oven Cooking

   Cover the Dutch oven with its lid and bake in a pre‑heated oven at 275°F for three hours.

   Time: PT3H

   Temperature: 275°F

4. Prep the Vegetables

   While the meat cooks, halve the red potatoes, trim the baby carrots if needed, dice the onion, crush the garlic, and cut the cabbage into wedges leaving the core intact.

   Time: PT15M

5. Rest the Cooked Brisket

   When the 3‑hour cook is done, carefully remove the brisket, place it on a serving plate, tent loosely with aluminum foil and a hand towel to keep warm and retain juices.

   Time: PT5M

6. Cook the Root Vegetables

   Return the Dutch oven to the stovetop, add the potatoes, carrots, onion, garlic, crushed peppercorns, and homemade chicken broth. Bring to a rolling boil, then reduce to a simmer for 15 minutes.

   Time: PT15M

7. Add and Cook the Cabbage

   Add the cabbage wedges to the pot, bring back to a boil, then simmer for 20 minutes until fork‑tender. Adjust time for preferred tenderness.

   Time: PT20M

8. Slice and Combine for Serving

   Slice the rested corned beef into medium‑thick strips, return the slices to the pot to warm briefly, then ladle meat and vegetables onto plates family‑style.

   Time: PT10M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

30g

Fat

20g

Fiber

5g