Ingredients

• 3 lbs corned beef brisket (with spice packet)
• 2 bay leaves
• 1 tbsp coriander seeds
• 2 tsp mustard seeds
• Salt and freshly ground black pepper, to taste
• 1 lb carrots, peeled
• 3 lbs small potatoes, peeled
• 2 large onions, cut into wedges
• 1 green cabbage, cut into wedges

Instructions

1. Prepare the Brisket:
   Place the corned beef in a large Dutch oven or stock pot. Sprinkle with the included spice packet, bay leaves, coriander seeds, mustard seeds, salt, and pepper.
2. Add Liquid & Simmer:
   Pour in enough water to fully cover the brisket. For extra flavor, use a mix of beef broth and a bottle of Guinness. Bring to a boil, then reduce heat, cover, and simmer for 2 hours.
3. Add Root Vegetables:
   Add the potatoes and carrots, return to a boil, then reduce heat again. Cover and simmer for about 30 minutes, or until the vegetables are nearly tender.
4. Add Onions & Cabbage:
   Stir in the onion and cabbage wedges. Bring to a boil, then lower heat, cover, and cook for another 15 minutes, or until tender.
5. Rest & Serve:
   Remove the corned beef from the pot and let it rest for 10 minutes before slicing. Serve warm with vegetables and broth.  

Tips for the Best Corned Beef & Cabbage

• Low & Slow: Cooking at a gentle simmer ensures the beef stays tender.
• Flavor Boost: Swap some water for beef broth and Guinness to enhance the taste.
• Check Water Levels: Keep an eye on the liquid every 40 minutes, adding more as needed to prevent drying out.

Nutrition