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Corned Beef and Cabbage
by Emily C
Yield: 4
servings
Description:
Happy St. Patty's Day! Here is a delicious recipe for the St. Patty's favorite: Corned beef and cabbage!
Ingredients:
- 1 package corned beef
- 4 cups water
- 1 teaspoon kosher salt
- 1lb red potatoes, halved or quartered depending on size
- 5 carrots, peeled and quartered
- 1 head cabbage, quartered
Steps:
- 1 Place corned beef in a large stockpot and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer for about 50 minutes per pound or until tender.
- 2 Add whole potatoes and carrots and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest for 15 minutes.
- 3 Place vegetables in a bowl and cover. Add as much broth from the pot as you want. Slice meat across the grain.
