Corned beef and cabbage with boiled potatoes and carrots is a traditional Irish-American dish that is typically served on St. Patrick’s Day, although it can be enjoyed any time of the year. The dish consists of tender, slow-cooked corned beef brisket that is seasoned with a combination of garlic, onions, bay leaves, and peppercorns. The beef is served alongside boiled potatoes and carrots, which are cooked until they are tender and then seasoned with salt and pepper.

Overall, this dish is a hearty and satisfying meal that is perfect for serving to a large group of people. It has a comforting and homey feel, and its savory flavors and tender textures make it a favorite of many people.

Preparation

The preparation time for corned beef and cabbage with boiled potatoes and carrots may vary depending on the size of the brisket and how long you want to cook it. Generally, it takes about 15-20 minutes to prepare the vegetables and seasonings, and then 2-3 hours to cook the corned beef until it is tender.

Here’s a rough estimate of the preparation and cook time for this recipe:

Preparation time: 15-20 minutes Cook time: 2-3 hours

Keep in mind that the vegetables may take slightly longer or shorter to cook depending on the size and freshness of the produce. It’s always a good idea to check on them periodically to make sure they don’t overcook or undercook.

Also, it’s important to note that some recipes may require overnight soaking of the corned beef in water to remove excess salt. If this is the case, you’ll need to add an extra day for the soaking time to your overall preparation time.

Ingredients

• 4-5 lb corned beef brisket
• 1 onion, peeled and quartered
• 3 garlic cloves, minced
• 2 bay leaves
• 10 whole black peppercorns
• Water
• 1 head of cabbage, cut into wedges
• 6-8 carrots, peeled and chopped into 2-inch pieces
• 6-8 potatoes, peeled and chopped into 2-inch pieces
• Salt and pepper, to taste

Instructions

1. Rinse the corned beef brisket under cold running water and place it in a large pot. Add enough water to cover the brisket by 1-2 inches.
2. Add the onion, garlic, bay leaves, and peppercorns to the pot.
3. Bring the water to a boil, then reduce the heat to low and let the brisket simmer for 2-3 hours, or until it is fork-tender.
4. While the brisket is cooking, prepare the vegetables. Add the carrots and potatoes to the pot about 30 minutes before the brisket is done.
5. In a separate pot, blanch the cabbage wedges in boiling water for 5 minutes, then drain and set aside.
6. Once the brisket is done, remove it from the pot and let it rest for 10-15 minutes.
7. Remove the vegetables from the pot with a slotted spoon and arrange them on a platter.
8. Slice the brisket against the grain into 1/4-inch thick slices and arrange it on top of the vegetables.
9. Serve hot, with salt and pepper to taste.

Enjoy your delicious Corned Beef and Cabbage with Boiled Potatoes and Carrots!

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