Corned Beef with Vegetables

A classic Irish dish featuring tender corned beef simmered with potatoes, carrots, and cabbage in a fragrant broth. Hearty, economical, and incredibly delicious — perfect for a family dinner.

Ingredients

• 1362 g Corned beef (brisket)
• 10 pcs New potatoes
• 5 pcs Carrots
• 1 pcs Cabbage

Instructions

1. Place the corned beef in a large pot or Dutch oven and cover completely with cold water. Add the spices from the packet that comes with the corned beef. Cover with a lid, bring to a boil, then reduce the heat and simmer gently for approximately 50 minutes per 500 grams of meat, until the corned beef becomes tender and soft.
2. Add whole new potatoes and pre-cleaned carrots, cut into pieces. Cook until the vegetables become almost tender.
3. Add the cabbage (cut into chunks if preferred) and simmer for another 15 minutes until cooked through.
4. Remove the meat from the broth and let it rest for 15 minutes. Transfer the vegetables to a bowl and cover with a lid. Slice the meat thinly across the grain. Serve with the vegetables and hot broth, if desired.