Corned Beef and Cabbage
Ultimate pub food for St. Patrick's Day, Corned Beef Brisket in delicious broth with cabbage, turnip, potatoes and carrots.
Ingredients
- 1 corned beef brisket about 2 lb for 6 servings
- 1 onion, chopped
- 2 stalks celery
- 6-7 cups low sodium chicken broth about 2 900ml cartons or less if not boiling in bag
- 1 bay leaf or 2 if small
- 3 cups cabbage, chopped about 1/4 cabbage
- 2 cups turnip, cubed about 1/2 turnip
- 2 cups potatoes 2 medium
- 2 cups carrots, chopped about 4
- salt and pepper to taste
Instructions
- Poke several holes in corned beef brisket in plastic packaging with a fork. Place in large soup pot, cover with cold water and bring to a boil. Reduce heat and simmer according to directions on package to match with size, boiling a little less time than required.If package recommends not boiling in bag, remove corned beef from packaging, rinse, cover with cold water and cook as instructed above. Add chicken broth as needed to keep liquid level above meat.
- If using boil in bag, remove beef from water, cut package open to drain contents. Discard all liquid. Add chicken broth and beef to a clean pot.If boiling outside of bag, leave beef in same pot with liquid.
- Meanwhile, finely chop onion and celery. Roughy chop cabbage. Peel and cube turnip. Add to beef in pot and simmer for 30 minutes.
- Peel and cube potatoes and carrots. Add to broth after 30 minutes and continue cooking for an additional 30 minutes. When all vegetables are fork tender, taste and season with salt if necessary.
- Remove beef. Slice into small pieces. Arrange on top of bowls of hot stew. Garnish with fresh cracked black pepper.
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