Corned Beef, Cabbage, Potatoes, and Carrots

Katheryn Flournoy adds carrots and red potatoes to her late mother-in-law's recipe.


Makes 6 to 8 servings

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Cook: 3 Hours, 30 Minutes


1 (3- to 3 1/2-lb.) package corned beef brisket with spice packet
1 pound small red potatoes, halved
8 ounces baby carrots
1 pound cabbage, coarsely chopped


1. Place corned beef, fat side up, and contents of spice packet in a large Dutch oven; cover with water, and bring to a boil over medium-high heat. Cover, reduce heat, and simmer 2 hours and 45 minutes or until fork-tender.

2. Skim and remove fat from surface. Add red potatoes and baby carrots. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes. Add cabbage, and simmer 15 more minutes or until vegetables are tender.

Katheryn Flournoy, Baton Rouge, Louisiana,

Southern Living

March 2007
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