Traditional Corned Beef and Cabbage

Name: Traditional Corned Beef and Cabbage
Prep time: 20 min
Cook time: 190 min
Total time: 210 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 3 lbs Corned beef brisket with spice packet; 1 large Yellow onion, quartered; 4 sprigs Fresh parsley; 2 Bay leaves; 6 cups Water or low-sodium beef broth; 1 lb Small red potatoes, halved; 4 medium Carrots, peeled and cut into 2-inch chunks; 1 small head Green cabbage, cut into 6-8 wedges; To taste Salt; To taste Freshly ground black pepper

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Celebrate the spirit of March with this authentic and hearty Corned Beef and Cabbage recipe. Tender corned beef brisket is simmered to perfection with a flavorful blend of pickling spices, then joined by robust carrots, potatoes, and sweet cabbage. This dish is a true comfort food, perfect for a family meal and simple enough for a festive gathering, bringing warmth and tradition to your table.

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Prep Time20 min

Cook Time190 min

Servings6-8 servings

DifficultyMedium

Equipment

Large Dutch oven or stockpotCutting boardSharp knife

Instructions

1
Rinse the corned beef brisket under cold water. Place it in a large Dutch oven or stockpot. Add the spice packet from the beef, quartered onion, parsley sprigs, and bay leaves.
2
Pour in enough water or beef broth to cover the brisket. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until the beef is fork-tender. Skim any foam that rises to the top during the first hour.
3
After the beef has cooked for 2.5 hours, add the halved red potatoes and carrot chunks to the pot. Continue to simmer for another 20 minutes, or until the vegetables are almost tender.
4
Add the cabbage wedges to the pot, nestling them into the liquid. Cook for an additional 15-20 minutes, or until the cabbage is tender-crisp and the potatoes and carrots are fully cooked.
5
Carefully remove the corned beef from the pot and let it rest on a cutting board for 10-15 minutes before slicing against the grain. Remove the parsley, bay leaves, and onion quarters from the broth.
6
Serve the sliced corned beef with the cooked vegetables and a ladle of the flavorful cooking broth. Season with salt and pepper to taste.

Nutrition

Calories550 kcal

Protein45g

Fat30g

Carbohydrates

Frequently Asked Questions

Can I cook this in a slow cooker?

Yes, you can cook the corned beef and vegetables in a slow cooker. Cook the beef on low for 6-8 hours or on high for 3-4 hours, adding the potatoes and carrots during the last 2 hours and the cabbage during the last hour.

What can I do with leftover corned beef?

Leftover corned beef is delicious in sandwiches, hash, or reuben bowls. It also reheats well gently in a pan with a little of the cooking broth.

How do I ensure the corned beef is tender?

The key to tender corned beef is slow, low simmering. Do not boil vigorously, as this can toughen the meat. Ensure it's covered in liquid and cook until it easily shreds with a fork.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.