Saucepan@saucepan · Shared this recipeFollowIrish American · dinnerCorned Beef and CabbageA classic Irish American dish of simmered corned beef brisket with cabbage and vegetables, served with butter and kosher salt.total3 hr 15 minprep15 mincook3 hrservings10Original recipe on thewoodenskillet.comKeep this recipeAdd a copy of Corned Beef and Cabbage to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients10 servingsBack to 10 servings4 lb corned beef brisket1 bay leaf5 cup water6 medium carrots, peeled and cut into uniform 1-2 inch chunks1 russet potatoes, cut into 1 inch chunks1 yellow onion, cut into quarters1 head green cabbage, cut in half, remove core, cut into medium-sized wedgesbutter, sub plant-based butterkosher saltStepsClear checksTap an ingredient or step to check it off.1Step 1: Remove a 4 pound corned beef brisket from packaging (rinse off if you desire or pat dry). Place in a large (5.5qt) Dutch Oven or other large pot - fat side up.2Step 2: Take spice packet from brisket package and sprinkle on top of brisket; add in 1 bay leaf. Add water until brisket is barely covered (approx. 5-6 cups).3Step 3: Bring to a boil; Cover and reduce heat and simmer for approx. 3 hours (for a 3 pound brisket) or more (you can prepare your vegetables during this time). Tip - Make sure it stays on a nice simmer - if it boils you may lose too much water during this process.4Step 4: After approximately 3 hours of simmering, add carrots, potatoes, and onion. Cover and bring back to boil for 5-10 minutes (feel free to boil the potatoes/carrots longer if you prefer a softer texture, but they will be cooked for an additional 5-10 minutes in the next step).5Step 5: Then add cabbage wedges, cover again, continue boiling for an additional 5-10 minutes (this essentially steams the cabbage).6Step 6: Remove the cabbage, potatoes, carrots, onion and corned beef and place on a large plate or platter. Let the meat rest 5-10 minutes, sliced against the grain and then serve.7Step 7: Serve the cooking liquid/broth as 'au jus' poured over the meat. Serve cabbage and potatoes with butter and kosher salt.getsaucepan.com/r/ef5cf66b-3b9e-46ab-8b50-a638e26b19ea · Original: https://thewoodenskillet.com/corned-beef-cabbage/
