Enjoy this quick, delicious corned beef & cabbage dish, perfect for any meal! Easy prep and savory flavors for everyone to love.
Ingredients
Scale
3–4 lbs of corned beef brisket
1 medium head of cabbage, chopped
4 large carrots, cut into chunks
4 medium potatoes, quartered
4 cups of beef broth
4 cloves of garlic, minced
1 teaspoon of black pepper
2 bay leaves
Instructions
Rinse the corned beef brisket under cold water to remove excess salt. Place it in a large pot, cover with beef broth, and add 1 tsp of black pepper and 2 bay leaves.
Over medium-high heat, bring the broth to a gentle boil. Once boiling, reduce the heat to low and let it simmer, covered, for about 60 minutes.
After the beef has simmered for an hour, add the chopped cabbage, carrots, and quartered potatoes to the pot. Stir gently to combine, ensuring vegetables are submerged in the broth.
Continue to cook for an additional 25-30 minutes, uncovered, until the vegetables are fork-tender and the corned beef reaches an internal temperature of at least 145°F.
Remove the brisket from the pot and let it rest for about 10 minutes before slicing against the grain. Serve with vegetables on the side, drizzled with some of the flavorful broth.
Notes
A Quick & Delicious Corned Beef & Cabbage recipe that combines rich flavors and history in under 90 minutes, perfect for comfort food lovers.
