Corned Beef with Cabbage
A classic Irish-American dish featuring tender corned beef brisket slowly simmered with cabbage, carrots, and onions in a savory broth. Perfect for St. Patrick's Day or any hearty family meal.
6 servings
3 hr 10 min
Be the first to rate this recipe
Ingredients
- •4 lb corned brisket of beef
- •3 whole carrots
- •6 whole small onions
- •1 teaspoon dry English mustard
- •1 bunch fresh herbs
- •1 whole cabbage
- •to taste salt and pepper
Cooking Instructions
- 1.
Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.
180 min
- 2.
Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.
10 min
