Corned Beef and Cabbage (Stove Top)
Celebrate St. Patrick's Day with this classic Corned Beef and Cabbage recipe that the whole family will love! This one-pot meal feeds a crowd with tender, brined and spiced meat and hearty vegetables!
Ingredients
- 3 poundscorned beef with spice packet
- 2bay leaves
- ½ teaspoonblack peppercorns
- 5 cupsbeef broth
- 1 ½ poundscarrots
- 2 poundssmall red potatoes
- 1 largehead green cabbage (cut into 8 wedges)
Directions
- 1
Remove the corned beef from the packaging and rinse well.
- 2
Place the meat in the bottom of a large dutch oven, then sprinkle with the contents of the spice packet and add 2 bay leaves and 1/2 teaspoon black peppercorns.
- 3
Add enough beef broth or water to cover the meat completely.
- 4
Place on the stove and bring to a boil, then cover and reduce the heat to a simmer. Let the meat cook in the simmering liquid for about 2 1/2 hours.
- 5
Add the carrots and potatoes, making sure to move the meat if necessary so the vegetables can cook in the liquid. If needed, add an additional 2 cups of hot water to the cooking liquid. Continue to cook for 30 minutes until the potatoes and carrots are tender.
- 6
Add the cabbage wedges, pushing them down into the cooking liquid, and cook for 15 minutes longer.
- 7
Remove the meat, potatoes, and vegetables from the pot. Slice the meat into thin slices against the grain, then serve on a large platter surrounded by the boiled potatoes, carrots and cabbage.