Diva Tasting: Corned Beef N’ Cabbage

Corned Beef and Cabbage


1 (3 Pound) Corned Beef Brisket With Spice Packet

10 Small Red Potatoes

5 Medium Carrots

1 Large Head Cabbage


Step 1 Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours.

Step 2 While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.

Step 3 When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about 10 minutes. Add cabbage and cook until tender, about 15 more minutes.

Step 4 Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.

Step 5 Slice meat across the grain. Serve with vegetables and broth. Serves 6. Serve with Irish Soda Bread or Bear Bread.


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