Corned Beef and Cabbage (Hearty March Dinner)
Ingredients
3–4 lb corned beef brisket (with spice packet)
10 cups water
1 onion, quartered
4 garlic cloves, smashed
4 medium carrots, cut into chunks
6 small potatoes, halved
1 small head cabbage, cut into wedges
1 tsp black pepper
2 bay leaves
Optional: 1 tbsp mustard or horseradish for serving
Instructions
Cook the Corned Beef
Place the corned beef brisket in a large pot or Dutch oven.
Add water, onion, garlic, bay leaves, pepper, and the spice packet.
Bring to a boil, then reduce heat and simmer 2½–3 hours until tender.
Add Vegetables
Add potatoes and carrots to the pot.
Cook for 15 minutes.
Add Cabbage
Add cabbage wedges and cook another 10–15 minutes until vegetables are tender.
Slice the Beef
Remove the corned beef and let it rest for 10 minutes.
Slice against the grain for the most tender pieces.
Serve
Plate the beef with cabbage, carrots, and potatoes.
Serve with mustard or horseradish if desired.
Tips
Slow cooker option: Cook corned beef on LOW for 8–9 hours, add vegetables during the last 2 hours.
For extra flavor, replace some of the water with beer or beef broth.
If you want, I can also give you:
Grandma-style baked version (very tender)
Slow cooker 4-ingredient version
Irish pub style version with buttered cabbage. 🍽️
