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Corned Beef and Cabbage finished dish

Corned Beef and Cabbage

Recipe card for Corned Beef and Cabbage.
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Servings: 6 servings
Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 3 to 4 lbs corned beef brisket with spice packet
  • Water enough to cover beef
  • 1 bay leaf
  • 1 teaspoon whole peppercorns
  • 1 small onion, peeled and halved
  • 4 carrots, peeled and cut into chunks
  • 1 small head of cabbage, cut into wedges
  • 6 small red potatoes, halved
  • Salt and pepper to taste

Method
 

Preparation
  1. Rinse the corned beef under cold water to remove excess brine. Place in a large pot and cover with water.
  2. Add the spice packet, bay leaf, peppercorns, and onion to the pot. Bring to a boil, then reduce to a gentle simmer.
  3. Cover and simmer for 2.5 to 3 hours, or until the meat is tender.
  4. Add the carrots and potatoes to the pot during the last 30 minutes of cooking. Add the cabbage wedges in the final 15 minutes.
  5. Meanwhile, mix together all ingredients for the horseradish sauce in a small bowl. Chill until ready to serve.
  6. Remove the beef from the pot and let rest for 10 minutes. Slice against the grain.
  7. Serve the sliced corned beef with cabbage, carrots, potatoes, and a generous spoonful of horseradish sauce.

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