Ingredients
- 1 (5 pound) corned beef brisket
- 4 medium yellow onions, quartered
- 4 cups water (more or less as needed)
- 6-8 garlic cloves, peeled
- 4 large red potatoes, quartered
- 4 large turnips, peeled and quartered
- 8 carrots, scrubbed and quartered (or about a pound of baby carrots)
- 1 head cabbage, cut in eighths
- 1 teaspoon salt
- 1 teaspoon black pepper
How to Make
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Step 1: Rinse the corned beef brisket and place it in a large pot. If you feel like it, add the spice packet that comes with it.
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Step 2: Add the onions and garlic to the pot, then pour in water to almost cover the brisket; cover and bring almost to a boil over medium heat, then reduce heat to low and simmer three hours. Leave covered.
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Step 3: Add the potatoes, turnips and carrots to the pot; bring back up to almost boiling, reduce heat and simmer another hour. Leave covered.
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Step 4: Add the cabbage to the pot and sprinkle with salt and pepper (if it doesn't look like it'll fit, just put the lid back on the pot until it cooks down some. Simmer another hour or so, until the cabbage is tender.
We hope you enjoy this recipe!
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