Corned Beef & Cabbage

Corned Beef & Cabbage

Rating 

One pot, no problem. Try and enjoy the taste!
Ingredients
  • 3 lb. corned beef brisket with spice packet
  • 2 bay leaves
  • 4 sprigs thyme
  • ½ lb. baby potatoes, quartered
  • 4 medium carrots, cut into quarteres
  • 1 small head green cabbage, cut into wedges
Instructions
  1. Place brisket in a large Dutch oven and cover with water. Add spice packet, bay leaves, and thyme and place on medium-high heat. Bring to a boil, then reduce to a simmer. Cook until tender, checking every 30 minutes and adding water if needed, until beef is tender, about 3 hours.
  2. Add potatoes and carrots and bring back up to a boil. Cook for 15 minutes, then add cabbage and boil 5 minutes more.
  3. Remove meat and drain vegetables. Let meat rest 10 minutes before slicing.

 

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