Traditional Corned Beef and Cabbage
Traditional Corned Beef and Cabbage is the must-have meal to celebrate St. Patrick's Day! Irish or not, you'll love this easy corned beef and cabbage recipe. My family looks forward to this one every year.
Ingredients
- 4 pound corned beef boneless brisket, well-trimmed
- 1 large head green cabbage, cut into 6 wedges (core removed)
- 1 bay leaf
- 6 carrots, cut into quarters
- 1 onion, quartered
- 6 potatoes, cubed into 1-inch pieces
- 1 clove garlic, crushed
Instructions
- Put corned beef in large pot. Pour just enough cold water on corned beef to cover.
- Add onion, bay leaf, and garlic. Heat to boiling; reduce head.
- Cover and simmer until beef is tender, about 2 hours. Remove beef to warm platter; keep warm.
- Skim fat from broth. Add cabbage, potatoes, and carrots. Heat to boiling.
- Reduce heat and simmer uncovered 20 minutes.