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Corned beef and cabbage


- 4 lb. corned beef brisket
- 1 head of green cabbage, cored and sliced into wedges
- 1 onion, sliced
- 4-6 carrots, peeled and cut into chunks
- 2-3 garlic cloves, minced
- 3 bay leaves
- 1 tsp. whole black peppercorns
- Water
- Salt


1. Rinse the corned beef brisket under cold water to remove any excess salt.

2. In a large pot, place the corned beef brisket and enough water to cover it by about 1 inch. Add the sliced onions, garlic, bay leaves, and peppercorns.

3. Bring the water to a boil over high heat, then reduce the heat to a low simmer. Cover the pot with a lid and let the corned beef cook for about 2-3 hours, or until it's tender.

4. After about 2 hours, add the carrots to the pot and continue cooking. About 15 minutes before the corned beef is done, add the sliced cabbage to the pot.

5. Once the corned beef is cooked through and the vegetables are tender, remove everything from the pot and transfer it to a serving platter.

6. Slice the corned beef against the grain and serve it with the vegetables. Add salt to taste, if needed.

Enjoy your delicious Corned beef and cabbage!

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