Print

Corned Beef Cabbage Incredible: 7 Steps to Perfection

Corned Beef Cabbage Incredible
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Corned Beef and Cabbage: An Incredible Ultimate Recipe You Need to Try

Ingredients

Scale
  • 3–4 pounds corned beef brisket
  • 1 medium head of cabbage, cut into wedges
  • 4 large carrots, peeled and cut into chunks
  • 4–5 medium potatoes, peeled and quartered
  • 1 large onion, quartered
  • 2–3 cloves of garlic, minced
  • 1 tablespoon mustard seeds
  • 1 tablespoon black peppercorns
  • 1 tablespoon coriander seeds
  • 1 bay leaf
  • Water (enough to cover the beef)
  • Salt, to taste

Instructions

  1. Start by rinsing the corned beef under cold water to remove excess brine.
  2. In a large pot, place the corned beef and cover it with water. Add mustard seeds, peppercorns, coriander seeds, and bay leaf.
  3. Bring the pot to a boil over medium-high heat, then reduce to a simmer.
  4. Cover and simmer for about 3 hours, or until the meat is tender. Skim off any foam that forms on top.
  5. After 3 hours, add the potatoes, carrots, and onion to the pot. Continue cooking for 15 minutes.
  6. Finally, add the cabbage wedges and cook for an additional 15-20 minutes, or until all vegetables are tender.
  7. Once cooked, remove the corned beef from the pot and let it rest for about 10-15 minutes before slicing.
  8. Slice the corned beef against the grain and serve with the cooked vegetables.

Notes

  • Ensure all vegetables are cut into similar sizes for even cooking.
  • Adjust seasoning as needed before serving.

Nutrition

Find it online: https://yummywords.com/corned-beef-cabbage-incredible/

×