Corned Beef and Cabbage Dinner

“This is the American meal of choice for St. Patrick's Day, March 17th. If your brisket comes with an additional packet of spices, add it instead of the pepper and bay leaves called for in the ingredient list.”
READY IN:
2hrs 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim fat from meat.
  2. Place in a 6-to 8-quart pot; add juices and spices from package of beef. Add enough water to cover meat. If no spice packet, add pepper and bay leaves. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until meat is almost tender.
  3. Add carrots, parsnips, rutabaga, and onions to meat. Return to boiling; reduce heat. Simmer, covered, for 10 minutes.
  4. Scrub potatoes; halve or quarter. Add potatoes and cabbage to pot. Cover and cook 20 minutes more or until vegetables and meat are tender.
  5. Discard bay leaves, if used.
  6. Remove meat from pot. Thinly slice meat across the grain.
  7. Transfer meat and vegetables to a serving platter.

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