Cabbage, Carrots, Potatoes, and Onions

  • Corned Beef Brisket with Cabbage, Carrots, Potatoes, and Onions:


– 1 corned beef brisket (about 3-4 lbs)

– 6 potatoes, quartered

– 4 carrots, chopped into chunks

– 1 head of cabbage, cut into wedges

– 1 large onion, sliced

– 6 cups of water (or enough to cover the brisket)

– Spices from the corned beef packet (if included)


1. Rinse the corned beef brisket under cold water and place it in a large pot or Dutch oven.

2. Add the spices included in the packet (if provided) and cover the brisket with water. Bring to a boil.

3. Reduce heat, cover, and let it simmer for about 2 hours.

4. After 2 hours, add the potatoes, carrots, onion, and cabbage around the brisket.

5. Continue simmering for an additional 30-45 minutes or until the vegetables are tender.

6. Remove the brisket from the pot and let it rest for a few minutes before slicing against the grain.

7. Serve the sliced brisket with the vegetables and enjoy your Corned Beef Brisket with a comforting assortment of vegetables!

Feel free to adjust the cooking time based on the tenderness you prefer for the vegetables or the specific instructions on your corned beef package. Enjoy your meal!

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