Corned Beef and Cabbage
Corned Beef and Cabbage
Corned Beef and Cabbage
Ingredients
- 4-5 lb Corned Beef Brisket
- 1 Yellow Onion, halved
- 1 Handful of garlic, halved
- Fresh Thyme
- Handful of Fresh Parsley
- 3 stalks of celery, roughly chopped
- 2 lb Potatoes, cut in chunks or baby potatoes left whole
- 3-4 Carrots, peeled and cut into large chunks (about same thickness as the potatoes)
- 1 Head of Cabbage, halved cored and sliced
- 2 tbsp Butter
Instructions
- Fill a large pot with water (about 16 cups) then add the onion, garlic, parsley,thyme, beef and seasoning packet, bring to a simmer, cook on low for 2.5 to 3hours or until tender.
- Remove the brisket from the broth, skim out the onion,garlic, celery and herbs, then add the carrots and potatoes and cook until tender, about 30 minutes, meanwhile, make the cabbage.
- Ina large skillet, add the butter, once melted, add the cabbage (you might have to cover it and let it wilt before stirring it) saute until slightly tender adding about 1/2 cup or so (you might need more) of the cooking liquid from the corned beef to help it cook down.
- Remove the fat cap from the beef (optional) slice the beef thinly against the grain,then serve with the carrots, potatoes, and sauteed cabbage
Video
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