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Corned Beef and Cabbage

a plate of food

The traditional St. Patrick’s Day meal.


Cook Time 2.5 - 3h | Ingredients 5 | Serves 6-8


Ingredients

3-4 lb. Grobbel’s corned beef brisket

1 small onion, peeled and quartered

6 medium carrots, peeled and cut

3 potatoes, peeled and halved

1 cabbage cut in wedges


Directions

1.  Remove corned beef from packaged and place in large pot with sufficient water to cover the meat. For a more robust flavor, add desired amount of enclosed spice packet to water.

2. Bring water to boil.

3. Reduce to simmer and cover. Simmer approximately 2 1/2 -3 hours or until firmly fork tender. Internal temperature should be at least 160°F for food safety; for optimal tenderness, cook to an internal temperature of 190°F.

4. With 15 minutes remaining, add to the pot 1 small onion, 6 medium carrots, and three potatoes (cut in halves). Cover and simmer 15 minutes.

5. Remove just the meat to a warm platter and cover. Let stand for 5 - 10 minutes.

6. Add 1 cabbage (cut into quarters) to the other vegetables in pot and simmer uncovered for 15 additional minutes.

7. Slice meat thinly across the grain and serve with vegetables for a complete and hearty meal.