Easy Corned Beef & Cabbage is one of the easiest meals to make and it basically cooks itself. All you need for this recipe besides the Corned Beef is a Dutch Oven, cabbage, veggies, and red potatoes. In a matter of a few hours, you’ll have a complete dinner and leftovers for a week!
12-4 lbsNitrate Free Corned Beef with the brine and spices included
1headorganic cabbage
2cred potatoeschopped
1ccelerychopped
2ccarrots cut into carrots
Mustard, Mayo, and Horseradishoptional
Instructions
Place the Corned Beef in a 7-quart dutch oven and cover with water. Add the spice package that came with the corned beef. Cover the dutch oven and bring to a boil, then reduce to a simmer and simmer for 5-hours. (The time the corned beef simmers, depends on the amount you buy.)
Add the sliced potatoes, cabbage, celery, and carrots in the last 40-minutes of cooking. Let the potatoes, veggies, and meat simmer together for 40-minutes.
Remove the meat from water and let rest for a few minutes before serving with the potatoes and veggies. Garnish with parsley and use a mayo+mustard combo dipping sauce or horseradish.
The meat will keep in a glass, airtight container in the fridge for up to 3-days.