Quick Corned Beef and Cabbage
A classic corned beef and cabbage stew, perfect for a quick and easy St. Patrick's Day meal.
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Instructions
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Cook bacon in a large stockpot until crisp; remove, crumble, and set aside.
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Sauté onion and garlic in the remaining bacon drippings until tender (5-6 minutes).
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Add beef broth, water, and bay leaf to the pot, then bring the mixture to a boil.
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Stir in potatoes and simmer for 10 minutes.
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Add baby carrots and cabbage slices, then cook for 5 minutes more.
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Incorporate sliced corned beef and simmer for an additional 10 to 15 minutes, until vegetables are tender and the beef reaches 160 F.
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Drain the pot, discarding the bay leaf, but reserving the cooked onion, garlic, potatoes, carrots, cabbage, and corned beef.
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Arrange the reserved ingredients on a serving platter and sprinkle with the crumbled bacon.
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Serve the beef, cabbage, and potatoes, with mustard on the side.