🥩🥔🥕 Classic Corned Beef withCabbage, Carrots & PotatoesTender, flavorful corned beef slowlycooked with cabbage, carrots,potatoes, and onions—a heartyold-fashioned comfort-food dinner!🍀❤️🛒 Ingredients* 3–4 lb corned beef brisket withseasoning packet* 1 large onion,quartered* 4 cloves garlic, smashed*2 bay leaves* 1 tsp blackpeppercorns* 4 cups beef broth* 2cups water* 1½ lbs baby potatoes,halved* 5–6 carrots, cut into largepieces* 1 small head green cabbage,cut into wedges* 2 tbsp butter* Freshparsley, chopped, for garnish👩‍🍳Instructions1. Prepare the cornedbeef: Rinse the brisket under coldwater and pat dry. Place it fat-side upin a large Dutch oven or heavy pot.2. Add the aromatics: Add the onion,garlic, bay leaves, peppercorns,seasoning packet, beef broth, andwater. The liquid should come abouthalfway up the brisket.3. Simmer: Bring to a gentle boil,then reduce the heat to low.Cover and simmer for 2½–3½ hours,or until the beef is very tender andeasily pierced with a fork.4. Add the potatoes and carrots: Addthe potatoes and carrots during thelast 40–45 minutes of cooking.5. Add the cabbage: Add the cabbagewedges during the last 20–25 minutes. Cook until the cabbage andvegetables are tender.6. Rest the beef: Remove the cornedbeef and let it rest for 10–15 minutes.Slice it thinly against the grain.7. Finish & serve: Toss the vegetableswith butter and a little of the cookingbroth.Arrange the sliced corned beef withthe cabbage, carrots, and potatoes.Garnish with fresh parsley. 🍽️✨💡TipCorned beef can be quite salty.If desired, soak the brisket inwater for 30–60 minutes beforecooking, then drain and pat dry.For the most tender slices, always cutagainst the grain.
Classic Corned Beef with Cabbage, Carrots & Potatoes
