Easy Corned Beef and Cabbage

Serves: 6Hands-on: 20 minutesTotal: 3 hours 10 minutesDifficulty: Easy

Serves: 6


  • 3 lbs. corned beef brisket
  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, peeled and crushed
  • 4 whole cloves
  • 1 bay leaf
  • 6 small red potatoes, halved
  • 3 medium carrots, peeled and cut into 1" pieces on the bias
  • 1 small head of cabbage, cored and quartered
  • 8 pearl onions, peeled


  • Rinse the corned beef in cold water. Place in a large Dutch oven and cover with water. Add the chopped onion, garlic, cloves, and bay leaf. Heat to boiling, then reduce heat to low, cover well, and simmer about 2½ hours, or until the meat is tender.
  • Remove the meat from the broth and keep warm. Add the vegetables to the broth, bring to a boil, cover, and reduce to a simmer. Cook for 20 minutes or until tender.
  • To serve, slice the corned beef thinly across the grain. Drain the vegetables and serve with the meat.