Description
This hearty, tender, corned beef and cabbage is a crowd-pleaser and super easy to make!
Ingredients
Scale
- 3–4 pound flat cut corned beef brisket
- 1 medium cabbage, cut in half, then into wedges
- 1 large onion, chopped
- 2 cups baby carrots, halved on the bias
- 2 large celery stalks, halved lengthwise then sliced
- 2 pounds red potatoes, medium dice
- 4 cups chicken broth
- 3 tablespoons flat-leaf Italian parsley, chopped
- Kosher salt, to taste
- cracked black pepper, to taste
Instructions
- Place the corned beef in a large pot or Dutch oven and cover with cold water by two inches. Bring to a boil, then turn down to a simmer. Simmer for 50 minutes per pound or until tender. Usually about 2.5-3 hours for a 3-4 pound brisket.
- When the meat is 1/2 hour from being done, in a separate large pot, add the cabbage, onion, carrots, celery, red potatoes, and chicken broth. The chicken broth will come half-way up the pot. Once the broth gets simmering, the cabbage will break down and all the vegetables will be nestled in the broth perfectly. Simmer for 25 minutes or until the vegetables are tender. Season with salt and pepper, if needed.
- Slice the corned beef and serve with the vegetables and a little broth in large shallow bowls. Pair with spicy brown mustard and Irish soda bread.
Notes
- Leftover corned beef is perfect for making delicious corned beef hash. Just chop it up and add to sautéed onions and diced potatoes. It’s amazing!
Keywords: corned beef and cabbage