Traditional Corned Beef and Cabbage Boil

Name: Traditional Corned Beef and Cabbage Boil
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Yield: 6 servings
Cuisine: Irish
Ingredients: 15 whole Baby Potatoes; 10 whole Carrot; 1 whole Corned Beef; 2 whole Green Cabbage; 2 whole Yellow Onion

Dinner 🍽️Lunch 🥪 Irish High-Protein 💪Sugar-Free Gluten-Free Carnivore 🥩Clean Eating

Traditional Corned Beef and Cabbage Boil brings together tender, salty corned beef with sweet carrots, mellow onions, buttery potatoes, and soft cabbage for a comforting, well-rounded plate. The long simmer melds the flavors into a rich, brothy feast that’s perfect for a cozy family dinner or a festive St. Patrick’s Day spread.

Prep15 mins
Cook4 hrs 30 mins
Serves6
DifficultyMedium

1

Assemble all the ingredients.
2

Rinse the brisket under cold water and put it in a large pot. Add enough water to cover the roast by 6 inches.
3

Peel the onions and add them to the pot. Bring to a boil, then cook at a rolling boil for about 30 minutes.
4

Reduce the heat to medium-low so the water maintains a gentle boil. Cover and cook for 3 1/2 hours.
5

Remove the onions and cut them into wedges, then return them to the pot. Add the carrots to the pot, then set the cabbage on top of the roast.
6

Place the potatoes on top of the cabbage. Cover and cook until the potatoes are tender, about 30 minutes more; by then the potatoes should be submerged, but if not, keep the lid on so they can steam.
7

Take the vegetables out of the pot and place them in a separate serving bowl. Leave the corned beef in the pot until you are ready to slice and serve it to prevent it from drying out too quickly.