Easy Corned Beef and Cabbage

A classic dish featuring tender corned beef paired with vibrant cabbage and aromatic vegetables, perfect for busy weeknights.

Prep Time15

Cook Time2 30

Total Time2 45

Course: Main

Cuisine: American

Keyword: Easy

Servings: 6 servings

3-4 pounds Corned Beef Brisket Cured in seasoned brine for flavor and tenderness.
1 medium head Cabbage About 2-3 pounds, cut into wedges.
4 medium Carrots Peeled and cut into chunks.
2 medium Onions Quartered.
4 cloves Garlic Minced.
1 tablespoon Black Peppercorns Whole, for flavor.
2 leaves Bay Leaves For added aroma.
2 tablespoons Mustard Served on the side.
enough to cover Water or Broth Use beef broth for richer flavor.

1. Rinse the corned beef brisket under cold water and pat dry.
2. In a large pot, add enough water or beef broth to cover the brisket and bring to a gentle boil.
3. Place the corned beef brisket into the pot, add black peppercorns and bay leaves, and reduce heat to low.
4. Cover and simmer for 2 to 2.5 hours until tender, adding more liquid if necessary.
5. Prepare the vegetables: peel and chop carrots, quarter onions, and mince garlic.
6. After 2 hours, add onions, carrots, and garlic to the pot and cook for another 30 minutes.
7. Cut cabbage into quarters, remove the core, and cut into wedges.
8. Add cabbage to the pot, cover, and cook for an additional 15-20 minutes until tender.
9. Remove the brisket, let it rest for 10 minutes, then slice against the grain.
10. Serve hot with mustard on the side.

Consider adding potatoes or other vegetables for variations. This dish is great for leftovers!