Corned Beef & Cabbage
Very easy
Hannah
Hannah

Corned Beef & Cabbage

Prep Time

5 minutes
Prep time

Cooking

145 minutes
Cook time

Rest

10 minutes
Resting time

Calories

556 cal.
Per serving

Ingredients for 1

Fingerling potatoes

1/4 lb

Fingerling potatoes

Corned beef brisket

1/3 lb

Corned beef brisket

Green cabbage

1/8

Green cabbage

Carrots (fresh)

1

Carrots (fresh)

Whole grain mustard

optional

1 tbsp

Whole grain mustard

Utensils

Pot (large), Stovetop

recipe

  • Step 1
    Peel & cut carrots into 2 inch pieces.
  • Step 2
    Remove the cabbage core. Cut the cabbage into large wedges.
  • Step 3
    In a large heavy-bottomed pan, add corned beef & the included spice packet. Cover the corned beef completely with water. Bring to a boil & reduce to a simmer. Cover & simmer on low heat for about 2 hr, or until the corned beef is fork tender.
  • Step 4
    Uncover. Add carrots & potatoes. Cover & simmer 10 more min.
  • Step 5
    Uncover. Add cabbage. Cover & simmer 10 more min.
  • Step 6
    Uncover & remove from heat. Strain liquid from the pot & carefully place corned beef onto a cutting board. Rest for 10 min.
  • Step 7
    Slice corned beef into 1/4 inch thick pieces.
  • Step 8
    Serve corned beef with cabbage, potatoes, carrots & whole-grain mustard. Enjoy! ; - )