Corned Beef and Cabbage

by Charlie McCarthy, Sr.

Cookware

large pot or Dutch oven

Ingredients

1 lbs corned beef brisket and spice packet
3 quarts water
1 onion
3 carrots
3 stalks celery
1 tsp salt
2 lbs red potatoes
1 head cabbage

Instructions

This is one of the last recipes dad updated. He made this for a few St. Patrick's days in a row. I believe Nanny (Ruth) used to make this every year on St. Patrick's day as well.

Step 1

Combine corned beef brisket and spice packet contents, water, quartered onion, carrots cut into large chunks, celery cut into 2 inch pieces, and salt together in a large pot or Dutch oven; bring to a simmer, skimming out any foam that rises to the surface.

Step 2

Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add halved red potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.

Step 3

Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20-30 minutes more.

Step 4

Remove meat to a cutting board and let rest 10-15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.