– 3–4 lbs corned beef brisket (with spice packet) – 10 small red potatoes – 5 carrots, peeled and cut – 1 head green cabbage, cut into wedges – Water
Place corned beef in a large pot and cover with water. Add the included spice packet. Bring to a boil, reduce heat, and simmer for 2.5 to 3 hours.
After the meat is tender, add potatoes and carrots to the pot. Simmer for 15 minutes until veggies are partially cooked but still firm.
Add cabbage wedges on top and cook for another 15–20 minutes, until all vegetables are soft and flavorful from the seasoned broth.
Remove meat and let it rest for 10 minutes before slicing against the grain. Drain vegetables gently and set everything on a serving platter.
Serve warm with a bit of broth spooned over. It’s a traditional and hearty Irish dish perfect for St. Patrick’s Day or a cozy family dinner.
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