You don't have to be Irish or wait for St. Patrick's Day to enjoy Corned Beef and Cabbage - it simmers away on your stovetop for hours, making your house smell amazing and giving you plenty of time to do other things. Every time I make it, I look forward to having leftovers so I can make other yummy things like Corned Beef Hash and Reuben Sandwiches.
Buy a package of corned beef. The one pictured above is the flat cut.
Place in a stock pot and cover with cold water by 1 or 2 inches.
Add the seasoning packet.
Bring to a gentle boil, then lower heat to a simmer, cover, and cook for 50 minutes per pound. Skim as needed.
An hour before it's done, add the carrots. A half hour before it's done, add the potatoes. Be sure to keep covered.
Fifteen minutes before it's done, add the cabbage wedges - again, being sure to keep the stockpot covered so the cabbage can steam (it does not need to be submerged under the water).
When done, carefully remove veggies and corned beef. Trim excess fat from corned beef and slice thinly across the grain.
Traditional Corned Beef and Cabbage
serves 2-3 people per pound
- 4 pound packaged corned beef (point or flat cut)
- 1 pound red new potatoes, cut into 1 1/2-inch pieces
- 1 pound baby carrots
- 1 small head green cabbage, cut into 8 wedges (keep core in tact to keep wedges from falling apart)
- Place corned beef and seasoning packet in 6 or 8-quart stock pot.
- Fill stock pot with enough water to cover the corned beef by an inch or two.
- Bring to a boil, then cover and reduce heat to a simmer, cooking for a total of 50 minutes per pound (my 4 pound corned beef cooked for a total of about 3 hours and 20 minutes). Feel free to skim any scum that rises to the surface, being careful not to remove seasonings.
- An hour before the corned beef is done, put the carrots in the stockpot, making sure they go do down into the water.
- a half hour before the corned beef is done, put the potatoes in the stockpot, making sure they go down into the water.
- Fifteen minutes before the corned beef is done, place wedges on top of corned beef . It's okay if the cabbage wedges don't get submerged under the water - cover the stockpot and the steam in the pot will cook the cabbage.
- Carefully remove the cabbage wedges from the pot and place on serving platter.
- Remove corned beef from stockpot and place on cutting board; slice thinly across the grain and arrange on serving platter.
- Remove carrots and potatoes from stock pot and arrange on serving platter.