Corned Beef and Cabbage

Many Americans have Irish roots, and corned beef and cabbage is a popular dish around St. Patrick’s Day. This recipe will leave you with plenty of delicious leftover corned beef for sandwiches or a casserole.

Serves: 12Hands-on: 15 minutesTotal: 4 hours 30 minutesDifficulty: Easy

Serves: 12


  • 1 corned beef brisket (4 lbs.), with spice packet
  • 1 medium bay leaf
  • ¼ tsp. ground black pepper
  • 1 medium head green cabbage, cut into wedges
  • 8 medium carrots, peeled and cut into large chunks
  • 12 small red potatoes


  • Put corned beef in a large stockpot with spice packet, bay leaf, and pepper and cover with water. Bring to a boil; skim off foam. Reduce heat to low; cover and simmer for about 3½ hours.
  • Add vegetables to the pot. Cover and simmer for about 45 minutes or until vegetables are tender.
  • Arrange corned beef on a platter and surround with vegetables. Slice meat across the grain.