Corned Beef and Cabbage

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 3 lbs corned beef brisket with spice packet
• 1 head green cabbage, cut into wedges
• 4 medium carrots, peeled and cut into chunks
• 4 medium potatoes, quartered
• 1 medium onion, quartered
• 4 cloves garlic, smashed
• 4 cups water
• 1 tbsp whole black peppercorns

Directions

1. Place the corned beef brisket fat side up in a large pot, add the garlic, onion, peppercorns, and the included spice packet, then pour in enough water to just cover the meat.
2. Bring the pot to a boil over high heat, then reduce to a low simmer, cover, and cook for about 2.5 hours until the beef is tender.
3. Remove the beef and set it aside on a cutting board tented with foil to rest.
4. Drop the potatoes and carrots into the hot broth, cook for 15 minutes, then add the cabbage wedges and cook another 10 minutes until everything is fork tender.
5. Slice the corned beef against the grain into thin pieces and arrange on a platter alongside the vegetables, then ladle some of the cooking broth over everything before serving.

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