Easy Corned Beef and Cabbage
A straightforward one-pot preparation of corned beef and cabbage, perfect for a meal with versatile leftovers for sandwiches.
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Instructions
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Start boiling 3 quarts of cold water in a large pot with the corned beef, 1 teaspoon salt, pepper, bay leaf, and optional spice packet.
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Cover the pot, bring to a boil, then reduce heat to low and simmer for 2 1/2 hours.
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Add remaining salt if needed, potatoes, carrots, onions, and celery; simmer covered for 30 minutes.
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Incorporate cabbage wedges and cook for another 30 minutes, or until all vegetables are tender.
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Remove the corned beef from the pot, loosely cover with foil, and let rest for 10 minutes; discard the bay leaf.
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Slice the corned beef against the grain and serve with cabbage, vegetables, and cooking liquid, accompanied by dark bread and mustard.