Traditional Corned Beef & Cabbage Dinner

**Since I married into an Irish family, I have tried to master a few staple Irish meals to make for the hubby! This is one of his favorites…mine too 🙂

Serving Size: 3-4 people

Prep Time: 10 minutes

Cooking Time: 3.5 Hours

Ingredients: 

• Pre-Packaged/Seasoned Corned Beef Brisket: 4 pounds
• 1 Large Head of Cabbage (or 2 smaller ones)
• About 8-10 Large Carrots (peeled & cut)
• 10 Red Potatoes (depends on the size/ cut)

Directions:

1. Start by taking the brisket out of the package and placing it in a pot. I used my dutch oven, which holds this perfectly and cooks everything evenly. Fill the pot up with water to cover the brisket. The water should be a bit higher than the brisket itself. If your brisket came pre-seasoned or with a spice packet, you are good to go! I purchased my brisket from Whole Foods and it came deliciously seasoned and ready to be cooked!
   

2. Cover the pot with a lid, and slowly let it come to a boil at medium-high heat. Once the water has boiled, turn the heat down to a low-simmer and cover for about 2-3 hours. Every 30 minutes, I turn the brisket to make sure everything is cooking perfectly even. ** It typically takes about 50 minutes per pound to cook completely.  The 7-quart cast-iron dutch oven pot that I use is so versatile. I use it at least every other day when cooking!
   
   
3. While the corned beef is cooking, prep your veggies! Wash your potatoes thoroughly and the cut into 3-inch wedges, depending on the size of your potatoes.  Place them in a bowl and set aside.
   
4. Next, rinse and peel your carrots. I cut them into about 3-inch pieces. Some of the carrots were wider, so I cut them in half  (down the middle) and then cut them again. I like to the larger carrots instead of the baby carrots because I find they cook a lot better with this type of dish. Place them in a bowl and set aside.
5. The final veggie to be prepped…. cabbage! Rinse your head of cabbage of thoroughly. I always discard the outer leaves of the cabbage before using the rest. Use a strong knife to chop this up! Start by cutting it in half and then cutting it in half again. You should be cutting small-medium sized wedges of the cabbage. It will shrink down once you cook it, so you want to make sure it’s not too small! Place them in a bowl and set aside.
   
6. Once you have your veggies prepped, go ahead and check on the brisket. To test the brisket, use a fork and gently pull away from the meat. If the meat easily falls off from the pressure of the fork, it is ready! Once it is cooked through, add your vegetables in and cook for about 15 minutes or until all veggies are tender. **If you have too many veggies and can’t fit them in your pot, take some of the water/broth from the brisket and use that to boil your veggies in a separate pot.
   
   
   
7. The last step is to take the brisket out of the pot and let rest for about 10 minutes. Slice the meat on a hard surface before serving. Serve with the vegetables and some of the broth from the pot. Enjoy!