Mexican sauce called salsa roja is created from ripe tomatoes and chilli peppers. Excellent for preparing tacos and enchiladas as well as a dip. can be prepared ahead of time and kept chilled for up to a week.
| Cook Time: | 2 hrs 30 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 6 |
Ingredients
- 1 (3 pound) corned beef brisket with spice packet
- 10 small red potatoes
- 5 medium carrots
- 1 large head cabbage
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours.
- Dotdash Meredith Food Studios
- While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.
- When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about 10 minutes. Add cabbage and cook until tender, about 15 more minutes.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.Slice meat across the grain. Serve with vegetables and broth.
- DOTDASH MEREDITH FOOD STUDIOS
- Total cook time for corned beef to be fork-tender should be between 45 and 50 minutes per pound. Please adjust if your corned beef is larger or smaller than 3 pounds.
Reviews
Amazing!
I only cook corned beef and cabbage,no other veggies in it, (I’ve tried it with the other veggies in it, didn’t care for it takes away too much of the cabbage flavor for my family)I also use a good bit of beef bouillon and black pepper to flavor up the cabbage .. otherwise it’s rather boring !
It was so good! Will definitely be making it again!
We liked it so much, we have made it 3 times since St. Patrick’s Day 2023
Done it twice. Loved it. Broke the rules and started the liquid with a pint of Guinness then covered with water. Baby carrots overcook. If using them, add with the cabbage. Yummy!
It was delicious made it exactly as the recipe. I’m making it again today. Can’t wait to eat it.
Delicious! I added one large onion and a Tbsp of pickling spices to the water with the corned beef. The veggies were a bit soft but the flavor was amazing. Next time I will cook the veggies with the cabbage as to not overcook them.
This was simple and very good. Veggies were perfect, cabbage was crisp and meat was tender. Will do it again.
I added some pepper corns and coriander seeds.
Tonight was the very first time I ever cooked corned beef and cabbage. The corned beef was so tender it could be cut with the side of a plastic fork and the flavor was perfect. This recipe is definitely a keeper.
I followed the recipe very carefully. What a mistake! The corned beef turned out well. Too bad the vegetable were WAY over cooked! The carrots were so soft they fell broke into pieces and the potatoes were starch balls that disintegrated when they were spooned out of the pot. Only the cabbage was spared from being boiled to tasteless-ness!
Did I say YUMMY?!?! Made exactly as recipes states. Absolutely delicious. And thank you to the member who recommended using the broth for split pea soup. Happy St Patty’s Day!
I have been making my Corned Beef and Cabbage the same way for years and it’s always a hit and SO TENDER!! Is the key!! *4 lb ROUND cut. ( Can use Point Cut, but you end up with less meat that if you used a 4lb. Point Cut.) Round cut is perfect for longer slow cooking. * Remember, the lower and slower the MORE TENDER. :-). Too fast and high temp setting, your meat will not be as tender. *Put in Crock Pot with its included seasonings from package. Cover meat with 3 or 4 cans of Coca Cola. Yes! The soda! Need more liquid to mostly cover meat? Add some Apple juice.. I like to pour about 1/2 Cup of real real Maple Syrup the top of your Brisket when it begins to cook. If you don’t have Maple Syrup, that’s fine. *Turn Crock Pot to HIGH for 1 to 2 hr. Until low boil. Reduce to Low and slow cook for 8 hours. *Remember the lower and slower the more TENDER. 3 hours before done add Red potatoes, not fully peeled. Create a peeled “belt” around its “waist” which allows liquid to slowly enter into the center of the potato for better flavor. ( See photo for example of potatoes cut before I added the rest of the ingredients.) Add mini carrots or regular carrots peeled or unpeeled, however you like them. Cut down the center then width wise to desired size. Or just cut widthwise without cutting lengthwise. *Meanwhile, With sharp Chef knife, Cut cabbage in half then cut those to halves in half to make 4 quarters.Lay cut side down over carrots and potatoes 1.5 to 2 hours before Corned Beef is done.Or steam in separate pot, cut sides downward in about 1 to 2 inches of liquid made from from the crock pot, some vegetable or chicken stock/broth and and top with butter once fork tender but still Al dente. *Serve w any kind of Mustard as a condiment. *Leftover corned beef is great for cold or warm sandwiches. I like heated on a roll with melted Swiss cheese! Enjoy! *Can also make Corned Beef Hash.
Save the juice, it makes a great stock for split pea soup. If you add corned beef chunks it’s even better. Just refrigerate the stock overnight to skim off the fat.
This recipe was easy to follow and it came out perfect
So far love it it’s my 1st time making it it’s easy to make but the potatoes I did 20 min’s and the rest I follow the recipe but I used shredded carrots already
Thank you! I customarily have someone besides me cooking, but this year I was on my own. Came out delicious!
This is a nice American dish, not Irish. I love the convenience of it. If you’re looking for real Irish food, you’re better off with things like colcannon or a stew. Lamb is also a good option, as a stew or a pie with tatties.
Pickling spices can be added when cooking if your corned beef does not come with a spice pack. I also add a bit of brown sugar.
perfect. Make sure to cook the cabbage last and not too long.
Been making this for 50 years and still loving it. I do shortcut the cooking time by pouring off about half the liquid into another large pot with a steamer insert when the beef has about 1/2 hour to go. I then replace the missing liquid in the beef pot with more water (very hot) to finish the cooking and use the scavenged liquid to steam the veggies while the beef is finishing. The steamer with the “beefy spiced water” flavors the veggies without soaking them and everything is piping hot when all is done. I get the potatoes going and then add each of the veggies as the clock runs out – the timing of each addition based on how crisp I want them. I , like some other readers, add onions and sometimes green beans (which might be bordering on sacrilegious) to the pot. We eat the sliced beef with a side of “sauce’ (horseradish mixed into sour cream.) Absolutely, YUMMY! I’ll be shopping for a brisket today! P.S. I prefer Flat cut just because there is less fat and it slices into more attractive slices. Some say Point cut is more flavorful because it has more fat but unless you ate them side-by-side I don’t think you’d find an appreciable difference I also recently tried buying a whole brisket and corning it myself. Mine had not been trimmed (I don’t know if that’s an option) and at least 1/2 was fat to be trimmed away. It was a real JOB! The brining process also requires special spices which I had to buy AND some days of baby-sitting – I found the whole process very tedious. The end result was good – a different flavor than I am used to but very good. Not sure I will do it again – ideally, I’ll get my sister to try doing it and then get her to share the result with me – LOL !!