Tender melt-in-your-mouth corned beef brisket simmered with red potatoes, carrots, and cabbage wedges.
Prep Time: 15 mins | Cook Time: 3 hours | Servings: 6 | Difficulty: Easy
Ingredients
- 3.5 lbs corned beef brisket with spice packet
- 4 cups water or beef broth
- 1 lb small red potatoes, halved
- 4 large carrots, cut into chunks
- 1 head green cabbage, cut into wedges
Step-by-Step Instructions
- Place corned beef in a large stockpot. Add spice packet contents and cover with water.
- Bring to boil, lower heat, cover, and simmer for 2.5 hours.
- Add potatoes and carrots, simmer for 15 minutes.
- Add cabbage wedges and simmer 15 minutes until veggies are tender.
- Slice corned beef across the grain and serve with vegetables and mustard.
Chef’s Tips & Variations
Always slice corned beef against the grain for maximum tenderness.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or on the stovetop/oven to maintain original texture and flavor.
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