Corned Beef and Cabbage

Method9 steps

1. 1

   Step 1: Scrub all ten small potatoes, keeping them whole. Peel and cut all five carrots into pieces. Hold these prepared vegetables ready to add after the meat’s first simmer.

   Uses 10 Small Potatoes · 5 Carrots

2. 2

   Step 2: Put the raw cured corned beef brisket (3 lb) in a large pot or Dutch oven and add enough water to cover it. Open and add its supplied spice packet, then cover the pot.

   Uses 3 lb raw cured corned beef brisket, with its supplied spice packet · Water to cover the brisket in its pot, as needed · 1 spice packet supplied with the raw corned beef brisket

3. 3

   Step 3: Bring to a boil, then reduce to a gentle simmer. Cook for approximately fifty minutes per pound: about two and a half hours for this three-pound brisket, or until tender. Check the beef reaches at least 63°C / 145°F; the later resting step is fifteen minutes.

   Simmer 3 lb corned beef: 50 min per lb · 150 minUses The complete brisket and spiced cooking liquid

4. 4

   Step 4: Remove damaged outer cabbage (1 head) leaves, rinse the head and cut it into pieces, trimming away the tough core. Keep it separate from the potatoes and carrots until their first cooking stage is finished.

   Uses 1 head cabbage, cleaned and cut into pieces in step 4

5. 5

   Step 5: Add the prepared whole potatoes and carrot pieces to the brisket pot and cook until they are nearly tender. Then add all the prepared cabbage and simmer for fifteen minutes more, or until the vegetables are tender.

   Cabbage stage after potatoes and carrots are nearly tender · 15 minUses All the brisket and its hot cooking liquid · All ten prepared potatoes and five carrots · All cleaned trimmed cabbage pieces

6. 6

   Step 6: Lift the cooked brisket onto a board and rest it for fifteen minutes. Keep the cooked vegetables in their hot broth while the meat rests.

   Rest cooked corned beef before slicing · 15 minUses The cooked brisket; leave vegetables and broth in the pan

7. 7

   Step 7: Lift the cooked potatoes, carrots and cabbage from the pot with a slotted spoon. Keep the actual spiced cooking broth in the pot and hold the drained vegetables warm.

   Uses All cooked vegetables and their broth after the meat is lifted out

8. 8

   Step 8: Put all the drained cooked vegetables in a serving bowl, spoon over as much of the reserved cooking broth as you want and cover to keep warm.

   Uses All cooked vegetables with cooking broth as desired

9. 9

   Step 9: Once the full fifteen-minute meat rest is complete, slice the brisket across the grain. Serve the slices with the cooked potatoes, carrots, cabbage and reserved broth.

   Uses The complete brisket after its fifteen-minute rest · All prepared serving vegetables