Corned Beef & Cabbage
Corned Beef and Cabbage is easy to make on the stovetop! With just six ingredients and a little patience, you can have this traditional Irish boiled corned beef with cabbage, potatoes, and carrots ready for St. Patrick’s Day or any day of the year!
– corned beef brisket (about 4 pounds) with spice packet – 2 tablespoons brown sugar – 2 bay leaves – 3.5 pounds small potatoes, peeled (about 10–15 potatoes) – 8 medium carrots, peeled and halved crosswise – 1 medium head cabbage, cut into wedges
Place brisket, contents of seasoning packet, brown sugar, and bay leaves in a large stockpot. Cover with water and bring to a boil.
Reduce heat, simmer covered for 2 hours. Add potatoes and carrots and return to a boil. Reduce heat, simmer covered just until beef and vegetables are tender, about 30-40 minutes.
Add cabbage to the pot and return to a boil. Reduce heat and simmer covered until cabbage is tender, about 15 minutes.
Remove meat and allow to rest 15 minutes before slicing against the grain. Serve with potatoes, carrots and cabbage.