Corned Beef Cabbage Platter (Print Version)
Tender brisket braised with cabbage, potatoes, carrots, and seasonings for a comforting dinner.
# What You Need:
→ Meats
01 - 3 lbs corned beef brisket with spice packet
→ Vegetables
02 - 1 medium green cabbage, cut into wedges
03 - 6 medium Yukon Gold potatoes, peeled and halved
04 - 4 large carrots, peeled and cut into 2-inch pieces
05 - 2 large yellow onions, peeled and quartered
06 - 3 garlic cloves, peeled
→ Liquids & Seasonings
07 - 12 cups water
08 - 2 bay leaves
09 - 8 black peppercorns
10 - 1 tsp mustard seeds
# How to Make It:
01 - Place the corned beef brisket in a large pot or Dutch oven. Add the spice packet, bay leaves, peppercorns, mustard seeds, garlic, and onions.
02 - Pour in water to cover the beef by about 1 inch. Bring to a boil, then reduce heat to low. Cover and simmer gently for 2.5 hours, skimming foam as needed.
03 - Add potatoes and carrots to the pot. Simmer for 20 minutes.
04 - Add cabbage wedges. Continue cooking for 20–25 minutes, until all vegetables are tender and the corned beef is fork-tender.
05 - Remove the corned beef and let rest for 10 minutes before slicing against the grain.
06 - Arrange sliced beef and vegetables on a large platter. Serve with a ladle of broth if desired.
# Expert Hints:
01 -
- The house fills with the most incredible aroma that makes everyone wander into the kitchen asking when dinner will be ready
- Its one of those rare meals where leftovers somehow taste even better the next day
02 -
- Simmering gently rather than boiling aggressively keeps the beef tender instead of tough
- Adding vegetables in stages prevents the cabbage from becoming an overcooked mess while potatoes finish cooking
03 -
- Substituting half the water with low-sodium beef broth adds depth without making it too salty
- Adding a bottle of Irish stout during the last hour of cooking creates such a rich, complex broth