Corned Beef and Cabbage Recipe | St. Patricks Meal | Food Wishes

Take the corned beef out of the package and rinse it.

Add chopped onions, celery, and carrots in big chunks.

Add the spice packet that comes with the corned beef.

Pour in 3 quarts of cold water, ensuring it covers the meat.

Add about 1 teaspoon of salt.

Bring the mixture to a simmer and skim off any foam (corned beef scum) that forms on top.

Cover the pot and turn the heat to very low, simmering for about 3 hours until almost fork tender.

After 3 hours, add halved large red potatoes to the pot and cook for another 30 minutes uncovered.

While the potatoes are cooking, cut the small green cabbage into quarters.

After 30 minutes, place the cabbage on top of the potatoes and cover the pot again, cooking for another 20 to 30 minutes until everything is tender.

Remove the meat from the pot and let it rest for about 15 minutes before slicing.

Cut off any large chunks of fat from the meat, leaving a little.

Slice the meat against the grain to prevent shredding.

Serve the sliced meat with potatoes, cabbage, carrots, and celery, drizzling some of the braising liquid on top.

Equipment Needed

Allergens