This Corned Beef and Cabbage recipe will be your new go-to recipe every year! The corned beef simmers in a pot with some aromatics and your house will smell amazing! For years, I would scroll past food blogs that shared recipes for corned beef because I had this mentality of thinking it would taste bad before even trying it. Corned beef is definitely not the greatest-looking cut of beef there is. I would much rather prefer a chuck roast over that. It would have probably been better to share this recipe a few weeks ago but of course I waited until 2 days before St Patrick’s Day to share this recipe. Which will probably be made yearly now around this time of year. Corned beef is really good shredded and I highly recommend doing this before adding it to the soup even though the recipe instructions don’t say that. Oh yeah, and you can never go wrong with an Alton Brown recipe. The broth was very flavorful and Aldi has all these ingredients on sale now, minus the spices.
What Ingredients do I need?
In this section, you can find substitutes or suggestions for certain ingredients. I also will try and list out what the ingredients’ purpose is for. Corned Beef Brisket - 2 to 2 ½ pounds Ground Black Pepper - ground Allspice - whole Bay Leaves - crushed or left whole Carrots - I used baby carrots, cause I’m too lazy to cut them Onion - yellow or red Potatoes - Russet potatoes or Yukon gold Celery - I didn’t add any celery to this since there was cabbage in it. One Small Head of Cabbage - find the smallest one you can
How to make Corned Beef and Cabbage
Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 ½ hours.After 2 ½ hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
Tools Used for Corned Beef and Cabbage
Stock Pot NutriChef 15-Quart Stainless Steel Stock Pot Pot-18/8 Food Grade Heavy Duty Induction-Large, Stew, Simmering, Soup See Through Lid, Dishwasher Safe NCSP16 Chef’s Knife imarku Japanese Chef Knife - Pro Kitchen Knife 8 Inch Chef’s Knives High Carbon German Stainless Steel Sharp Paring Knife with Ergonomic Handle
Other Recipes To Try
No Knead Focaccia Bread Air Fryer Bacon and Egg Toasts Chocolate Covered Dates Sweet Potato and Sausage Hash Buffalo Chicken Taquitos Sour Cream Noodle Bake If you’ve tried this Corned Beef and Cabbage or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to Pinterest.
