Prep Time
20 Mins
Cook Time
3 Hours 30 Mins
Yield
Makes 6 to 8 servings

How to Make It

Step 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.

Step 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.

You May Like

Ratings & Reviews