One of my family's favorite meals in the traditional Corned Beef and Cabbage. We always love to have it around St. Patrick's Day, as Corned Beef is available and usually on sale around that time. Today I show my son Kyle how to cook it the traditional way, in a Dutch Oven on the stove. After the Corned Beef is done use the same flavorful water to cook your Carrots, Potatoes and Cabbage to guarantee a Delicious meal. Let me show you how easy it is to prepare.
small Red Potatoes
1 head of Cabbage
Start by removing your packaged Corned Beef and place in a Dutch Oven, or a large pot. Place the spices in the package on top. Cover it with water, and bring to a boil.
Cover and reduce heat to a simmer. Cook for 2-3 hours, or until the internal temperature reaches 190-200 degrees. Once it reaches temperature remove and cover with foil.
ring water back to a boil and add your Carrots. Cover and simmer for 10 minutes. Then add your small Red Potatoes, and cover again and simmer for another 10-15 minutes. Finally add sliced Cabbage, and cook covered another 10 minutes or so, or until tender. Serve and enjoy.
To watch my prepare this recipe step by step simply watch my video below.