Corned Beef and Cabbage

Traditional, Classic Recipe PERFECT for St. Patrick's Day!

Here are the simple ingredients needed for this Corned Beef Cabbage recipe, which may surprise those who expected it to be complicated or require hard-to-find ingredients:

Cook corned beef by rinsing, placing in a pot with spices, onion, garlic, thyme, bay leaves, peppercorns, allspice berries, mustard seeds, beer, and broth. Cover with water and simmer for 2 1/2 -3 hours.

Prep veggies while meat cooks. Add to pot and simmer until tender. Remove meat and plate.

Saute potatoes and carrots until brown. Cook onions, garlic, and cabbage in the same skillet. Add beef liquid, season, and serve with corned beef. Optional: horseradish sauce.

Cook beef, store without vegetables in airtight container for 4 days or freeze for 2 months. To reheat, boil in water or beef stock, add vegetables, simmer until cooked. Or bake until internal temp is 165F, cook veggies separately.

Wanna make an extra hearty spread? Then serve this scrumptious beef dish with any of the following:

For tender and juicy brisket: -  Cook low and slow -  Simmer with enough liquid -  Tenderize with beer -  Rest before slicing -  Slice across the grain

Tips to Make the Beef Tender: