Corned Beef and Cabbage with Baby Carrots Recipe 🍀🥕🍲

This classic recipe combines tender corned beef with cabbage and baby carrots for a hearty meal. Here's how to prepare it to ensure the meat is tender but not mushy.

Ingredients:

- 3-4 pounds corned beef brisket (with seasoning packet)

- 1 large green cabbage, cut into wedges

- 1 pound baby carrots

- 4-5 large potatoes, peeled and quartered

- 4 cups water (or enough to cover the meat)

- 1 large onion, peeled and quartered

- 2-3 bay leaves

- 1 teaspoon black peppercorns

Instructions:

1. Prepare the Corned Beef:

- Rinse the corned beef brisket under cold water to remove excess salt. Place it in a large pot or Dutch oven.

2. Add Vegetables and Seasonings:

- Add the quartered onion, bay leaves, and black peppercorns to the pot. Pour in enough water to cover the meat.

3. Cooking the Corned Beef:

- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for about 2.5 to 3 hours. The meat should be tender and easy to pierce with a fork but not falling apart.

- Check periodically and skim off any foam that forms on the surface.

4. Add the Vegetables:

- After 2.5 to 3 hours, add the baby carrots and potatoes to the pot. Continue simmering for about 20-25 minutes, or until the vegetables are tender.

5. Add the Cabbage:

- Add the cabbage wedges to the pot. Simmer for another 15-20 minutes, or until the cabbage is tender but not mushy.

6. Check for Doneness:

- The corned beef should be fork-tender but not falling apart. If it reaches the desired tenderness before the vegetables are done, remove it from the pot, wrap it in foil, and keep it warm while the vegetables finish cooking.

7. Serve:

- Slice the corned beef against the grain and serve with the cabbage, carrots, and potatoes. Use some of the cooking liquid to moisten the meat and vegetables.