St. Patrick’s Day is tomorrow and in case you have not yet decided on a menu and want to make something quick and Irish festive for your family, we have a corned beef and cabbage recipe you will love. It won’t take you all day to prepare and you will enjoy!
This corned beef and cabbage recipe you will be able to make in just 7 easy steps!
Corned Beef and Cabbage Recipe
- 3lb one corned beef brisket
- 1 Large head of cabbage (cut into 3/8-inch to 1/2-inch sized pieces or wedges)
- 10 full sized carrots (sliced in one inch pieces)
- 15 Small Irish Potatoes (quartered)
Note: Corned beef dries out quickly, so don’t slice until you’re ready to serve.
|Rinse the beef in cold water before placing it in a 6 to 8 quart pot.|
|Fill the pot with water to cover the roast by approximately 6 inches.|
|Bring water to broil (a rolling boil) and allow the meat to cook for approximately 30 minutes.|
|After 30 minutes, turn stove top heat to a medium-low temperature and allow the meat to continue to cook for another 3 1/2 hours while covered. After the meat is done cooking, remove it from the pot and place onto a cutting board for slicing.|
|Place the potatoes, carrots, and the cabbage into the water in the pot.|
|Taste the water and if too salty, add fresh water to the pot.|
|Bring pot to a simmer and allow the vegetables to boil until they're thoroughly cooked and the potatoes are tender, about 15 to 20 minutes.|