Corned Beef and Cabbage with Potatoes and Carrots

March 29th, 2012 by Erin Gennow
Corned Beef and Cabbage

Corned Beef and Cabbage

Thursday Throwback

Corned Beef and Cabbage with Potatoes and Carrots

This is a great one pot meal that requires practically no attention, prep, or even spices.  Since the corned beef is already heavily spiced, it imparts flavor to all the other vegetables.  The few times I’ve made this dish I always wonder why I don’t make it more often.  It does take some time to cook, but very little attention is needed.  You could also prepare this meal in a slow cooker.


Prep Time: 5-10 minutes

Cook Time: About 3 hours

Makes: Serves 8

Ingredients

1 3-4 lb. corned beef brisket

3-5 thyme sprigs, optional

½ lb. fingerling potatoes, about 1 ½ inch in diameter and 2 ½ inches long

2 small to medium onions, cut in quarters or eighths

1 small head green cabbage cut into 8 pieces, core removed

6 medium carrots, cut in half or in thirds

Equipment

Large 5-quart pot with lid

Knife

Tongs or big, slotted spoon

Process

Place the corned beef brisket into the pot and cover with water by a couple inches.  If using thyme sprigs add them in now.

Cover the pot with the lid and bring to a boil over high heat.  Once it reaches a boil, reduce the heat to medium-low or low, just so the liquid is gently simmering.

You will need to simmer the corned beef for about 2 ½ to 3 hours, depending on the weight of your brisket.  Plan on about 45 minutes or so per pound.  The meat is done when you can stick it with a fork and fairly easily pull it apart.  Add more water if necessary during cooking to ensure the corned beef is covered.

About the last 45 minutes of cooking add in the potatoes.  15 minutes after the potatoes go in add in the remaining vegetables — onions, cabbage, and carrots — for the last 30 minutes of cooking.

When the vegetables are tender and the meat pulls apart with a fork the meal is done.  Pull out the corned beef and slice it against the grain.  Serve with the vegetables heaped on the side.  I like eating mine with really good mustard.

More Corned Beef and Cabbage

More Corned Beef and Cabbage

A year ago on The Daily Morsel

 

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