Corned Beef, Cabbage, Potatoes, and Carrots

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

Yield: Makes 6 to 8 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Cook Time:
Prep Time:


Ingredients

  • 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
  • Creamy Lemon Horseradish Sauce

Preparation

  1. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Corned Beef, Cabbage, Potatoes, and Carrots Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy