Corned Beef & Cabbage

Classic Corned Beef & Cabbage - complete with roasted potatoes, carrots, and creamy horseradish sauce. This dish is prepared using the traditional stovetop method and paired with savory roasted vegetables for added flavor. Serve it on its own or with our favorite creamy horseradish sauce!

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Prep Time: 15

Cook Time: 2 29

Servings:

Calories: 369kcal

Author: Cathy Trochelman

Equipment

1 Dutch Oven

Ingredients

2.5 - 3 pound corned beef brisket with seasoning packet. I used flat cut.
4 sprigs fresh thyme
2 bay leaves
1 head cabbage
1 pound mini potatoes
5-6 medium carrots
creamy horseradish sauce

Instructions

Corned Beef

Place the corned beef brisket, fat side up, in a large Dutch Oven. Add enough water to completely cover the brisket.
Add in the seasoning packet and fresh herbs.
Bring to a boil over medium-high heat. Reduce to a simmer and cover partway with a lid. Simmer about 50 minutes per pound, adding water as necessary, until internal temperature reaches between 190-205° F for maximum tenderness.
Remove the brisket from the water. Place on a plate and tent with foil. Let rest for 15 minutes while the vegetables are roasting.

Roasted Vegetables

Preheat oven to 400° F.
Cut the cabbage into 8-12 wedges, leaving the stem intact. Peel and cut the carrots into bite sized pieces. Wash and dry the mini potatoes. Arrange all vegetables on one or more rimmed baking sheets.
Drizzle with olive oil; season with salt & pepper.
Roast at 400° for 20-30 minutes, until fork tender.

Notes

Recipe Variations

Use point cut corned beef brisket for extra marbling and tenderness (see note above)
Use small red potatoes or any size/type of potatoes
Substitute baby carrots for whole carrots
Add the veggies to the Dutch Oven and cook with the brisket (30 minutes - 1 hour)
Roast the corned beef in the oven at 325°F for 2.5 hours wrapped in foil, then remove foil and roast for an additional 30-45 minutes. *Note: it's recommended to soak the raw brisket in water for 1 hour before cooking it in the oven in order to keep the meat from being too salty
Make it in the slow cooker by adding the corned beef, covering with water and seasonings, and slow cooking on low heat for 8-10 hours. After the initial 3 hours, add potatoes and carrots. 2 hours before serving, add cabbage.

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