Corned Beef and Cabbage

Ingredients:

• 3-4 pounds corned beef brisket (with seasoning packet)
• 1 onion, peeled and quartered
• 3-4 cloves garlic, peeled and smashed
• 6-8 small red potatoes, halved
• 3-4 carrots, peeled and cut into chunks
• 1 small head of cabbage, cut into wedges
• Whole grain mustard, for serving (optional)
• Horseradish sauce, for serving (optional)

Instructions:

1. 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.
2. 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.
3. 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.
4. Add cabbage: About 15-20 minutes before serving, add the cabbage wedges to the pot. Cover and simmer until the cabbage is tender-crisp.
5. 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.
6. 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!
7. 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!