Corned Beef and Cabbage
Enjoy Corned Beef and Cabbage on St. Patrick's Day, or any day! Serve with Irish mashed potatoes (either Colcannon or Champ) for a deliciously satisfying meal!
- 1.5 lb corned beef there should be a spice packet included
- 1 beef stock cube I used Knorr
- 1 bay leaf
- 1/4-1/2 green cabbage cored and cut into large chunks
Sprinkle the contents of the spice packet that came with your corned beef onto your corned beef
Add the seasoned corned beef into a large stock pot and cover with water. Add the beef stock cube and bay leaf, and bring to the boil. Lower the heat to a simmer, and cook for approximately 1 hr 45 min.
Core your cabbage, and cut 1/4-1/2 of your cabbage into large chunks.
Add the cabbage to the stock pot for the last 15-20 minutes or so, and cook until the cabbage is tender.
Remove the corned beef, and slice. Drain the cabbage and serve with the corned beef.