Traditional Corned Beef and Cabbage

Corned Beef, Cabbage, Potatoes, and carrots on a tray with a St Patricks Day potholder.

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Traditional Corned Beef and Cabbage

Learn how to make a Traditional Irish American Corned Beef and Cabbage dinner so that you, your family, and friends can celebrate St. Patrick's Day with a delicious meal.

Prep Time5

Cook Time4

Total Time4 5

Course: Main Course

Cuisine: Americana

Servings: servings

Calories: 1330kcal

Author: Mary Bryant Shrader

Ingredients

4-5 pound Corned beef brisket, preferably "flat cut"
4 Yellow onions
2 Bay leaves
1 tablespoon Whole Black Peppercorns
2 pounds Carrots, peeled and cut into approximately 3" pieces
2 pounds Small thin-skinned potatoes If potatoes are larger, quarter them
2 heads Green cabbage, quartered with core intact

Instructions

Place corned beef brisket in a large stockpot, cover with water, and bring to a boil. When it comes up to a boil, remove the scum that rises to the top.
To the stockpot, add the seasoning packet (that was enclosed in the corned beef brisket packaging), the peppercorns, the bay leaves, and the onions.
Turn the heat to medium low. Cover stockpot, and allow corned beef brisket to simmer for approximately 3 hours.
After 3 hours, remove the lid from the stockpot, and add potatoes, carrots, and cabbage. Place the lid back onto the stockpot, and allow the corned beef brisket and vegetables to simmer for an additional hour.
After a total of 4 hours, remove the corned beef brisket from the stockpot and transfer it to a cutting board before slicing the corned beef. Transfer the slices to a platter, and surround your corned beef with onions, potatoes, carrots, and cabbages. Serve and enjoy!

Video

Notes

Find this recipe and video at https://marysnest.com/traditional-corned-beef-and-cabbage/

For more traditional foods recipes and a guide to build your traditional foods kitchen, get my bestselling book, The Modern Pioneer Cookbook, at https://marysnest.com/my-cookbook/

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