Prepare the corned beef: Rinse the corned beef brisket under cold water and place it in a large pot or Dutch oven. Add the quartered onion, smashed garlic cloves, and the seasoning packet that came with the corned beef.
Cover with water and simmer: Add enough water to the pot to cover the corned beef by at least an inch. Bring the water to a boil over high heat, then reduce the heat to low and simmer, covered, for about 3-4 hours, or until the corned beef is tender. Skim off any foam that rises to the surface during cooking.
Add vegetables: About 1 hour before the corned beef is done, add the halved red potatoes and carrot chunks to the pot. Cover and continue to simmer until the vegetables are tender.
Add cabbage: About 15-20 minutes before serving, add the cabbage wedges to the pot. Cover and simmer until the cabbage is tender-crisp.
Slice and serve: Once the corned beef is tender, remove it from the pot and let it rest for a few minutes before slicing it against the grain. Arrange the sliced corned beef on a platter, surrounded by the cooked vegetables.
Serve: Serve the Corned Beef and Cabbage hot, with whole grain mustard and/or horseradish sauce on the side if desired. Enjoy this comforting and flavorful dish!
This classic Corned Beef and Cabbage recipe is perfect for a festive St. Patrick’s Day celebration or for a cozy family meal any time of the year. It’s hearty, satisfying, and full of flavor!
