Description
A classic dish featuring tender corned beef, boiled cabbage, and vegetables.
Ingredients
- 3-4 pounds corned beef brisket
- 1 large onion, quartered
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 head of cabbage, cut into wedges
- 4-6 red potatoes, quartered
- 1 tablespoon whole peppercorns
- 2 bay leaves
- Water
Instructions
- Place the corned beef in a large pot. Add onion, carrots, celery, peppercorns, and bay leaves. Cover with water.
- Bring to a boil, then reduce heat and simmer for 3-4 hours, or until the corned beef is tender.
- Add potatoes to the pot and cook for 20 minutes.
- Add cabbage wedges and cook for another 15-20 minutes, until tender.
- Remove the corned beef and vegetables from the pot. Slice the corned beef and serve with the cabbage and potatoes.
Notes
- You can add other vegetables, such as parsnips or turnips.
- Leftover corned beef is great for sandwiches.
- Prep Time: 20 min
- Cook Time: 4 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: American