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Corned Beef and Cabbage

Delicious Corned Beef and Cabbage Recipe You’ll Love finished dish
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Corned Beef and Cabbage is a classic dish that combines tender, flavorful corned beef with hearty vegetables like carrots, potatoes, and cabbage. This comforting meal is perfect for gatherings and is traditionally served on St. Patrick’s Day, though it’s delicious any time of year.

Ingredients

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  • 3–4 lbs corned beef brisket (with spice packet, if included)
  • 4 cups water (or enough to cover the beef)
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon allspice berries (optional)
  • 4 large carrots, peeled and cut into thick slices
  • 6–8 small to medium potatoes, peeled and quartered
  • 1 large head of cabbage, cut into wedges
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish (optional)

Instructions

  1. Rinse the corned beef under cold water to remove excess salt. Place it in a large pot or Dutch oven.
  2. Pour enough water into the pot to cover the corned beef. Add the spice packet (if included), bay leaves, peppercorns, and allspice berries (if using). Bring to a boil, then reduce the heat to low. Cover and simmer gently for about 2 1/2 to 3 hours, or until the meat is tender when pierced with a fork.
  3. Once the meat is tender, add the carrots and potatoes to the pot. Increase the heat to return to a simmer, then reduce the heat to low, cover, and cook for about 15 minutes.
  4. Place the cabbage wedges into the pot, submerging them in the liquid. Cover and simmer for an additional 15-20 minutes, or until the cabbage is tender but not mushy.
  5. Ensure the vegetables are tender, and the corned beef is easily pulled apart with a fork. If needed, continue to simmer until everything is cooked through.
  6. Transfer the corned beef to a cutting board and let it rest for a few minutes. Slice the meat against the grain into thin slices. Arrange the slices on a platter with the cooked vegetables around it. Garnish with chopped parsley if desired.
  7. Optionally, strain the cooking broth and serve it on the side as a light soup or use it as a dipping sauce for the meat and vegetables.

Nutrition

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