Corned Beef And Cabbage Recipe

Cooking Instructions

1. 1

   Prepare the Meat

   Place the corned beef brisket in a large pot or Dutch oven. Cover with the beef broth and add the black peppercorns and bay leaves. Bring to a boil over medium-high heat.

2. 2

   Simmer the Beef

   Once boiling, reduce the heat to low and cover the pot. Let the beef simmer gently for about 2.5 to 3 hours, or until it is tender and easily shredded with a fork.

3. 3

   Prepare the Vegetables

   While the beef is cooking, peel and chop the carrots and potatoes into bite-sized pieces. Cut the onion into quarters and smash the garlic cloves.

4. 4

   Add Vegetables

   After the corned beef has simmered for about 2.5 hours, add the chopped carrots, potatoes, onion, and garlic to the pot. Stir gently to combine.

5. 5

   Cook the Cabbage

   Cut the cabbage into wedges and add it to the pot. Cover and continue to simmer for an additional 30-40 minutes, or until the vegetables are tender.

6. 6

   Season and Serve

   Taste the broth and add salt if necessary. Once everything is cooked through, remove the beef and let it rest for a few minutes before slicing. Serve the sliced corned beef with the vegetables and broth.