Looking for a great recipe for your traditional St. Patrick’s Day dinner? This corned beef and cabbage cooks quickly with little prep work and tastes delicious.
3-pounds of corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedge
Place corned beef in large pot or Dutch oven and cover with water.
Add spice packet.
Cover pot and bring to a boil, then reduce to a simmer.
Add whole potatoes and carrots, and cook until vegetables are almost tender.
Add cabbage and cook for 15 more minutes.
Remove meat and let rest for 15 minutes.
Place vegetables in a bowl and cover.
Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as desired.
Slice meat across the grain.
Serve and enjoy!
Not interested in prepping your own St. Patrick’s Day dinner? Let us cater it for you!