St. Patricks day is coming, and I’m pretty sure that some of you want a nice Corned Beef and Cabbage recipe on hand.
Here is a simple yet delicious recipe that I use for my corned beef and cabbage. This recipe calls for very few ingredients, and taste great accompanied with cornbread or rolls!
Give it a try
Corned Beef and Cabbage
This one-pot meal is savory, easy and filling. The brisket is melt-in-your-mouth tender. The carrots, potatoes, celery and potatoes are so flavorful. The perfect family dinner!
Servings 6 people
Ingredients
- 2-3 lb corned beef brisket
- 8 ounces baby carrots
- 2 pounds red potatoes quartered
- 3-4 ribs of celery sliced
- 1 head of cabbage chopped into large chunks
Instructions
- Rinse corned beef brisket under cool water. Pat dry.
- Place brisket in a large pot. Sprinkle provided seasoning on top of brisket, massage in.
- Add enough water to cover brisket. Cover pot. Simmer on medium-high for 2-1/2 hours or until done. Add additional water as needed.
- Once brisket is cooked, add carrots, potatoes, celery and cabbage. Reduce heat to medium. Cook until potatoes and carrots are tender, approximately 20-30 minutes.
- Turn off the heat. Remove corned beef from pot and slice. Place corned beef back into the pot.
- Serve!
Video
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Hello Rosie! Thanks for posting your wonderful recipes. I am trying to print a copy of your seafood alfredo and corn beef and cabbage recipe but they are not coming up for print. Would you please help me. Thanks so much and God bless..
Hi Jeanette. I’m sorry, but those recipes are no longer available 🙁