Rushion’s Kitchen Corn Beef and Cabbage
- Jun 3
- 1 min read
Ingredients
1 (3 pound) corned beef brisket with spice packet
10 small red potatoes
5 medium carrots
1 large head cabbage
Directions
Step 1
Gather all ingredients.
Step 2
Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours. While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.
Step 3
When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender, about 10 minutes. Add cabbage and continue to cook until potatoes are tender, for about 15 more minutes.
Step 4
Remove meat and rest for 15 minutes. Leave broth and vegetables in the Dutch oven.
Step 5
Slice meat across the grain. Serve with vegetables and broth.
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