Large Photo of Corned Beef and Cabbage
Prep Time: 15 minutes
Cook Time: 2 hours, 20 minutes
Total Time: 2 hours, 35 minutes
Yield: Serves 6 to 8
- 8 allspice berries
- 1 teaspoon black peppercorns
- 2 medium bay leaves, crumbled
- 2 fresh thyme sprigs or about 1/2 teaspoon dried leaf thyme
- 1 corned beef, about 4 pounds
- 3 cups beef broth
- 1 large onion, cut in 6 to 8 wedges
- 1 medium clove garlic, minced
- 2 1/2 to 3 pounds Yukon gold potatoes, washed and quartered (peel if desired)
- 4 large carrots, halved and cut into 3-inch lengths
- 1 small head Savoy cabbage or green cabbage, cored and cut into 6 to 8 wedges
- 1 medium rutabaga, cut into 2-inch chunks, optional
- Chopped fresh parsley, optional
Put the corned beef in a 6- to 8-quart saucepan or Dutch oven; add beef broth and the bouquet garni bag. Add enough water to cover the corned beef brisket. Add garlic and onion. Bring to a boil; reduce heat to low, cover, and simmer for 2 hours. Remove the corned beef to a platter, cover with foil, and keep warm in a very low oven or warming drawer.
Skim fat from the broth and add the potatoes and carrots to the broth (remove some of the broth if there is too much liquid). Bring to a boil; cover, reduce heat to medium-low and cook for 10 minutes. Add cabbage wedges and continue cooking for about 20 minutes, or until cabbage and vegetables are tender.
(If you add other vegetables, such as sliced or diced parsnips or rutabaga, add with the potatoes.)
Slice the corned beef and serve with the vegetables. Sprinkle parsley over the potatoes and cabbage, if desired.