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Corned Beef and Cabbage

Corned Beef and Cabbage

Grace
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!
Prep Time 5 mins
Cook Time 2 hrs
Total Time 2 hrs 5 mins
Course Main Course
Servings 4 servings

Ingredients
  

  • 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

Instructions
 

  • Sprinkle the contents of the spice packet that came with your corned beef onto your corned beef
    Corned Beef, Bay Leaf and Beef Stock Cube
  • 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. 
    Cut up green cabbage
  • Add the cabbage to the stock pot for the last 15-20 minutes or so, and cook until the cabbage is tender.  
    Corned Beef and Cabbage in Stock Pot
  • Remove the corned beef, and slice.  Drain the cabbage and serve with the corned beef.
    Corned Beef and Cabbage on a white plate