Classic Corned Beef and Cabbage

By Emma Koch

Classic Corned Beef and Cabbage

March 15, 2013 Updated Mar 15, 2013 at 6:14 PM EDT

Nothing says St. Patrick's Day like this Classic Corned Beef and Cabbage. And whether you're Irish or not, there's no denying that this is one tasty recipe!

Serves: 6

Cooking Time: 3 hr 20 min

What You'll Need:
1 (3- to 3-1/2-pound) corned beef brisket with pickling spices
8 cups water
4 potatoes, peeled and cut into quarters
4 carrots, peeled and cut into 2-inch chunks
1 green cabbage, cut into 2-inch wedges

What To Do:
1) In a large Dutch oven over high heat, bring corned beef with pickling spices and water to a boil. Reduce heat to low, cover, and simmer 2-1/2 hours, or until almost fork-tender.

2) Add potatoes, carrots, and cabbage to corned beef and continue cooking, covered, 25 to 30 minutes, or until vegetables and corned beef are fork-tender.

3) Place corned beef on a cutting board and slice across the grain. Serve with vegetables.

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