Classic Corned Beef & Cabbage Recipe

Classic Corned Beef & Cabbage Recipe

 

Ingredients:

 

* 3–4 lbs corned beef brisket

* 1 large onion, quartered

* 4 cloves garlic, smashed

* 2 bay leaves

* 1 tsp black peppercorns

* 1 tsp dried thyme

* 4 cups beef broth

* 2 cups water

* 1½ lbs baby potatoes, halved

* 4 large carrots, cut into chunks

* 1 small head cabbage, cut into wedges

* 2 tbsp butter

* Salt and black pepper, to taste

 

Method:

 

1. Rinse the corned beef under cold water and pat dry. Place it in a large pot, fat side up.

2. Add the onion, garlic, bay leaves, peppercorns, thyme, beef broth, and water.

3. Bring to a boil, then reduce the heat to low. Cover and simmer for 2½–3 hours, until the beef is fork-tender.

4. Add the potatoes and carrots to the pot. Cook for 15 minutes.

5. Add the cabbage wedges and continue cooking for 15–20 minutes, until the vegetables are tender.

6. Remove the corned beef and let it rest for 10–15 minutes before slicing against the grain.

7. Serve the sliced corned beef with the cabbage, carrots, and potatoes. Drizzle the vegetables with melted butter and season with black pepper.

 

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