Corn Beef, Cabbage, Carrots and Potatoes

Cooking Time: 3.5 hours


  • 1 Package Corn Beef
  • 1 onion, chopped
  • 10-15 small red potatoes (I used large chunks of Golden potatoes)
  • 2 lbs carrots (baby or whole-chopped)
  • 1 head cabbage, quartered
  • 1 bay leaf


  1. Remove corned beef and spice packet from package, and clean, removing excess liquid from meat.
  2. Place corned beef in a Dutch oven or other large pot, fill with water.
  3. Bring to a boil, using a kitchen tablespoon, remove the foaming film that rises to the surface. Do this until there is no more film, usually about three times.
  4. 4. Once the film is gone, add the spice packet and bay leaf and continue to cook at a low boil for 2 hours.
  5. After two hours, add the onion and continue to cook at a low boil for an additional hour.
  6. Add the carrots and potatoes and cook for 30 more minutes.
  7. The last 5 minutes of the carrot/potato cooking time, add the cabbage.
  8. Once the cabbage has cooked, remove it from the water, it should still be crisp but tender.
  9. Remove corned beef and allow it to rest for a few minutes then slice across the grain.
  10. Serve and Enjoy!

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