Corned Beef and Cabbage
shared by Jennifer
Corned Beef and Cabbage
shared by Jennifer in Beef & Dutch Oven
Details:
-
PT20M
- Prep Time: 20 Minutes PT3H
- Cook Time: 3 Hours PT3H20M
- Total Time: 3 Hours 20 Minutes
- Difficulty: Intermediate
- Serves: 10 people
- Cuisine: American
Using a large pot, Dutch oven or slow cooker (best option), add the corned beef brisket, spice packet and cover with enough water to come about an inch abo
Ingredients:
- 3lb corned beef brisket with spice packet
- 3 Medium parsnips (peeled and chopped)
- 3 Medium turnips (peeled and chopped)
- 2 Medium white sweet potatoes (peeled and cubed)
- 4 Large carrots (peeled and chopped)
- 1 head cabbage (cut into wedges)
Directions:
- Using a large pot, Dutch oven or slow cooker (best option), add the corned beef brisket, spice packet and cover with enough water to come about an inch about the brisket.
- Cover pot and bring to a boil, then reduce to a simmer and allow to cook for about 50 minutes per pound. In a slow cooker, you can set it in the morning and allow to cook all day.
- For the last 15-20 minutes of cooking, add parsnips, turnips, carrots, cabbage and cook for about 15 minutes or until vegetables are tender.
- Meat should shred easily with a fork. If you choose to slice it, cut against the gran to preserve tenderness