CORNED BEEF & CABBAGE

HEARTY COMFORT

Traditional St. Patrick's day meal with seasoned corned beef, cabbage, carrots, and potatoes!

 -corned beef brisket with spice packet -red potatoes -baby carrots -cabbage -bay leaves, optional

Place the corned beef into large pot and seasoning packet and cover with water.

Bring to a boil over medium high heat and then reduce to simmer and cover. Cook covered for 2 hours. Saute chicken in batches and then remove from  pot and set aside.

Add quartered potatoes and carrots to the pot, bring to a boil again and cook for 30 minutes

Then add the cabbage wedges, bring to a boil again and cook for 15-20 minutes or until tender.

Remove the corned beef from pot,  place on a serving plate and let stand 10 minutes.

VARIATIONS Add an onion in with the potatoes. Add 4-5 cloves of minced garlic Use 4 cups beef broth and a can of Guiness beer instead of water  Add 8 ounces mushrooms

Top with mustard or horseradish

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