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There’s nothing quite like the comforting aroma of corned beef and cabbage simmering away, reminding us of cozy family gatherings and jubilant St. Patrick’s Day feasts. This version is simple yet satisfying—perfect for a Sunday supper or a casual weeknight lift.
Ingredients
- 3–4 pounds corned beef brisket (with seasoning packet, if provided)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 4 cups beef broth (or enough to cover the brisket)
- 1 tablespoon wholegrain mustard (optional)
- 1 teaspoon black pepper
- 4 large carrots, peeled and cut into chunks
- 3 large potatoes, peeled and quartered
- 1 head green cabbage, cored and cut into wedges
- Salt, to taste (use sparingly—corned beef is often salty)
Instructions
Begin by patting your corned beef brisket dry with a paper towel. In a large pot or Dutch oven, warm the vegetable oil over medium-high heat. Place the brisket in the pot and sear on both sides for a few minutes, just until it begins to brown.
Add the minced garlic and let it sizzle briefly before pouring in enough beef broth to just about cover the brisket. Stir in the seasoning packet (if your brisket came with one) and the wholegrain mustard. Sprinkle with black pepper, then bring the liquid to a gentle boil.
Reduce the heat so the liquid simmers gently. Cover the pot and cook for about 2 to 2½ hours, or until the brisket is fork-tender. About 30 minutes before the meat is done, add the carrots and potatoes to the pot and continue cooking. Finally, tuck in the cabbage wedges about 15 minutes before serving, letting them soften until they reach your desired tenderness.
Once the corned beef is fully cooked, transfer it to a cutting board and allow it to rest for about 10 minutes before slicing across the grain. Spoon some of the flavorful broth over the meat and vegetables for an extra layer of savory goodness.
This recipe is a comforting classic that brings people together. It’s great for anyone craving a hearty, traditional meal—especially on cooler days. If you’re watching your sodium intake, look for low-sodium versions of corned beef and use less salt in the broth. You can also swap the potatoes for sweet potatoes or add onions and celery for extra flavor. However you adapt it, this Savory Sunday Corned Beef & Cabbage Supper delivers a timeless, home-cooked taste that warms both the heart and the belly.
