Nothing says St. Patrick's Day like this Classic Corned Beef and Cabbage recipe. You don't have to be Irish to enjoy a taste of fork-tender corned beef with a hearty helping of potatoes, carrots, and cabbage. Now that's what we call dinnertime goodness!
What You'll Need
- 1 (3- to 3-1/2-pound) corned beef brisket with pickling spices
- 8 cups water
- 4 potatoes, peeled and cut into quarters
- 4 carrots, peeled and cut into 2-inch chunks
- 1 green cabbage, cut into 2-inch wedges
What to Do
- In a large Dutch oven over high heat, bring corned beef with pickling spices and water to a boil. Reduce heat to low, cover, and simmer 2-1/2 hours, or until almost fork-tender.
- Add potatoes, carrots, and cabbage to corned beef and continue cooking, covered, 25 to 30 minutes, or until vegetables and corned beef are fork-tender.
- Place corned beef on a cutting board and slice across the grain. Serve with vegetables.
Common Questions About Corned Beef
So your corned beef is in the pot, you've checked it with a fork, but you're scratching your head wondering if it's "fork tender" and asking yourself "How do you know when corned beef is done cooking?" Well, the answer is simple! If you have a meat thermometer handy, insert it into the meat (being sure not to touch the sides or bottom of your cooking pot!), and check the internal temperature. Corned beef should be cooked to a minimum of 145 degrees Farenheit for the ideal tender, juicy result.
Another very common question is "Do you rinse corned beef before cooking?" And the answer is yes, absolutely (unless you want a very salty result). Don't worry that this will rinse away all the flavor, though! All you're doing is removing the excess salt which has been infusing the meat with loads of flavor, up until cooking time--it's supposed to be removed before going on the heat! That little seasoning packet will continue adding plenty of delicious flavors to your recipe as it cooks, and you won't miss that excess salt.
- SERVES
- 6
- COOK TIME
- 3 Hr 10 Min
