We’re cooking a packaged corned beef brisket and some cabbage, just in time for St. Patrick’s day. The brisket is already in a brine and contains a packet of spices to give you that great corned beef taste.
1 Corned Beef Brisket, about 3–4 pounds.
1 small head of Cabbage.
5 small Potatoes, russets or red skins.
4–5 Carrots, as desired. (I used about a dozen baby carrots instead)
Rinse the vegetables under cool water and let drain.
Empty the brisket and juices into a large dutch oven or sauce pot.
Don’t forget to remove the spice packet.
Cover the brisket with about an inch of cold water.
Add the contents of the spice packet.
Place pot over Medium-High heat on stove top and bring to a full rolling boil.
Cover the pot, REDUCE the heat to below Medium to a low simmer.
Simmer the brisket for 2 hours 15 minutes or until fork tender and done.
Brisket is done when the internal temperature reaches 160F degrees.
Remove the brisket from the liquid. Wrap in foil and set aside.
Cut the potatoes into large chunks.
Cut the cabbage into large slices, using all or as much as desired.
Cut carrots into about 1 inch long pieces.
Place the vegetables in the pot of liquid and increase heat to Medium.
Cook vegetables until all are tender and done. About 20-30 minutes.
Slice the brisket across the grain when ready to serve.
Serve slices of brisket with the cabbage and other vegetables.
Keywords: brisket, corned beef, corned beef brisket, brisket and cabbage, potatoes, carrots, St. Patricks day meal