Corned Beef and Cabbage
A classic stovetop corned beef and cabbage with tender brisket, hearty potatoes, carrots, and cabbage all simmered in a flavorful broth.
3 hours 45 minutes, 6 Servings
A classic stovetop corned beef and cabbage with tender brisket, hearty potatoes, carrots, and cabbage all simmered in a flavorful broth.
3 hours 45 minutes, 6 Servings
Ingredients
| 3–4 lbs | Flat-cut corned beef brisket with spice packet |
| 1 large | Yellow onion, halved |
| 4 | Garlic cloves, smashed |
| 12 oz | Irish stout or amber beer |
| 2 cups | Beef broth |
| 2 | Bay leaves |
| 1 tsp | Whole black peppercorns |
| 1½ lbs | Baby red or Yukon Gold potatoes, halved |
| 4 large | Carrots, peeled and cut into 2-inch chunks |
| 1 small head | Green cabbage, cored and cut into wedges |
| 2 Tbsp | Fresh parsley, chopped (for garnish) |
| as needed | Whole-grain mustard (for serving) |
Preparation
| 1. Rinse the corned beef brisket under cold water and pat dry. |
| 2. Place the brisket fat side up in a large Dutch oven or stockpot. |
| 3. Add the onion, garlic, bay leaves, peppercorns, and the included spice packet around the brisket. |
| 4. Pour in the beer and beef broth, adding enough water to just cover the brisket. |
| 5. Bring to a boil over medium-high heat. |
| 6. Reduce heat to low, cover, and simmer for 2½ to 3 hours until the brisket is very tender. |
| 7. Transfer the brisket to a cutting board and tent loosely with foil. |
| 8. Add the potatoes and carrots to the simmering broth. |
| 9. Cook covered for 20 minutes until the vegetables are nearly tender. |
| 10. Add the cabbage wedges to the pot. |
| 11. Cook covered for 15 more minutes until the cabbage is tender. |
| 12. Slice the brisket against the grain into ¼-inch slices. |
| 13. Arrange the brisket and vegetables on a platter, garnish with parsley, and serve with whole-grain mustard. |
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