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Corned Beef And Cabbage
Stir up a St. Patrick's Day delicacy with classic corned beef and cabbage. This one-pot feast pairs up slow-simmered corned beef brisket with cabbage, potatoes and carrots.
Prep Time:
10 minutes
Cook Time:
3 hours
6 - 8 servings

2 to 3 pounds corned beef brisket

1 head green cabbage

1 1/2 pounds (16 to 20) size "C" red potatoes

3 medium carrots


Remove brisket from packaging. Place in a 6-quart stockpot or Dutch ov
en, fat-side up (trim excess fat, if desired). Add enough water to jus
t cover roast. Sprinkle contents of seasoning packet into water.
Cover and bring to a boil over medium-high heat. Reduce heat to low an
d simmer 2 1/2 hours
Meanwhile, remove outer leaves from cabbage and discard. Cut cabbage i
nto quarters and remove core; cut each quarter into 2 or 3 wedges. Scr
ub potatoes and cut in half. Scrub carrots and cut into 1-inch pieces.
After brisket cooks 2 1/2 hours, add potatoes and carrots. Lay cabbage
over top. Bring water to a boil over medium-high heat; reduce heat to
Low and simmer 30 minutes. Remove vegetables to a bowl or platter and
cover to keep warm.
Test roast tenderness. (If needed, cook 15 to 30 more minutes until fo
rk-tender.) Remove roast to a cutting board. Carve across the grain in
to 1/4-inch thick slices and serve

Nutritional Information

No Nutritional Information Available


No Source Information Available