Corned Beef and Cabbage
 
Prep time
Cook time
Total time
 
Whip up this easy, homemade corned beef and cabbage for St. Patrick's Day! It's tender, flavorful and served up with lots of veggies!
Author:
Yield: 6-8 servings
Ingredients
  • 1 (3-4 lb.) corned beef
  • 2 bay leaves
  • 4 cloves garlic
  • ⅛ tsp. thyme
  • ¼ tsp. ground black pepper
  • 6-8 medium size new potatoes, quartered
  • 1 medium cabbage, quartered
Directions
  1. In a large stockpot or Dutch-oven, add the corned beef (fat side up), seasoning packet, bay leaves, garlic cloves, thyme, and pepper. Pour enough water to completely submerge the corned beef. Bring to a boil, cover, and cook for 60-80 minutes per pound. Half way during the cooking process, you may need to add enough water to keep it covered.
  2. Preheat oven to 350 degrees. Line a roasting pan with aluminum foil. Place the fully cooked corned beef fat side up in the pan. Place in the oven and roast for 45 minutes to an hour or until the fat is nice and crisp. Keep the pot covered and the liquid hot, but not boiling.
  3. Meanwhile, when the corned beef has 30 minutes remaining, bring the pot to a boil and add the potatoes. Reduce heat to a simmer and continue cooking until almost tender. Add the cabbage, cover, and cook for about 8 minutes. Remove from the pot and serve with slices of corned beef.
Notes
-Feel free to add chunks of carrot along with the potatoes!
*COOK TIME WILL VARY DEPENDING ON THE SIZE OF THE CORNED BEEF*

Recipe source: Life Made Simple
Recipe by Life Made Simple at https://lifemadesimplebakes.com/corned-beef-and-cabbage/