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Corned Beef & Cabbage

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 3 hours & 35 minutes
    •    Yield: Serves 6


    •    2 bay leaves
    •    4 sprigs thyme
    •    1/2 lb. baby potatoes, quartered
    •    4 medium carrots, cut into quarteres
    •    1 small head cabbage, cut into wedges
    •    3 lb. corned beef brisket with spice packet


  1. Place brisket in a large Dutch oven and cover with water. Add spice packet, bay leaves, and thyme and place on medium-high heat. Bring to a boil, then reduce to a simmer. Cook until tender, checking every 30 minutes and adding water if needed, until beef is tender, about 3 hours.
  2. Add potatoes and carrots and bring back up to a boil. Cook for 15 minutes, then add cabbage and boil 5 minutes more.
  3. Remove meat and drain vegetables. Let meat rest 10 minutes before slicing.

This great family recipe is thanks to Delish Recipes at


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