Easy Corned Beef and Cabbage Recipe
Enjoy a classic Corned Beef and Cabbage Recipe, perfect for St. Patrick's Day or any hearty family meal. This easy one-pot dish features tender corned beef, flavorful cabbage, and root vegetables simmered to perfection. Simple to prepare with stovetop, slow cooker, and Instant Pot variations, it's a comforting and satisfying dish you'll love!
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Boiling
- Cuisine: Irish-American
- Diet: Gluten Free
Ingredients
- 4 medium potatoes, peeled and quartered
- 1 pound carrots, cut into large chunks
- 1 onion, cut into wedges
- 3 cups water
- 2 tablespoons sugar
- 2 tablespoons cider vinegar
- 3 cloves garlic, minced
- ½ teaspoon ground black pepper
- 1 bay leaf
- 1 (3-pound) corned beef brisket with spice packet, cut in half
- 1 small head cabbage, cut into wedges
Instructions
- Prepare the Ingredients: Peel and quarter potatoes. Cut carrots into chunks, onion into wedges, and mince garlic.
- Cook the Corned Beef: In a large pot, combine water, sugar, cider vinegar, garlic, black pepper, and bay leaf. Add corned beef and bring to a boil. Reduce heat, cover, and simmer for 2 hours.
- Add Vegetables: Add potatoes, carrots, and onion. Cover and simmer for 30 minutes.
- Add Cabbage: Add cabbage wedges, cover, and cook for 20-30 minutes until tender.
- Serve: Remove corned beef, rest for a few minutes, then slice against the grain. Serve with vegetables and some cooking liquid.
Notes
- Slow Cooker Method: Cook on low for 7-8 hours or high for 4-5 hours, adding cabbage in the last hour.
- Instant Pot Method: Pressure cook corned beef for 90 minutes, quick release, then add veggies and cook for 5 more minutes.
- Storage: Refrigerate leftovers for up to 3 days or freeze for up to 2 months.
Find it online: https://recipesbyjanet.com/easy-corned-beef-and-cabbage-recipe/
