Corned Beef & Cabbage (Grandpa-Approved)
🛒 Ingredients (serves ~4–6)
3–4 lb corned beef brisket (usually comes with a spice packet)
1 small head green cabbage, cut into wedges
1 lb baby potatoes (or chopped russets)
3–4 carrots, cut into chunks
1 onion, quartered
3 cloves garlic, smashed
1–2 bay leaves (optional)
Black peppercorns (optional)
Water (enough to cover)
🍲 How to Make It (stovetop, easy mode)
Rinse the brisket (optional, reduces saltiness).
Simmer: Put brisket in a big pot. Add spice packet, onion, garlic, bay leaves, peppercorns. Cover with water.
Bring to a boil → lower to a gentle simmer.
Cover and cook 2.5–3 hours until fork-tender.
Veg time: Add potatoes and carrots. Simmer 15 minutes.
Cabbage last: Add cabbage wedges. Simmer 10–15 minutes until just tender (don’t overcook or it gets mushy).
Slice & serve: Rest the meat 10 minutes, slice against the grain. Spoon veggies around it with some broth.
🔥 Optional glow-ups
Crispy edges: Sear sliced corned beef in a hot pan for 1–2 min per side.
Extra flavor: Add a splash of apple cider vinegar to the pot at the end.
Sauce: Serve with mustard or a quick horseradish-mayo mix.
🥘 What it should look like
If your grandpa actually meant Irish soda bread as the real March tradition, I’ve got a dead-simple loaf recipe too—want that one next?
