Total Time
3hrs 5mins
Prep 5 mins
Cook 3 hrs

A lot of the flavor depends on the cure of your corned beef, but I have found this to be the most flavorful way to cook it (and easy too!) I hope that you enjoy! I do serve this with boiled new potatoes, but I boil them seperately so that I can use the leftovers for potato salad.

Ingredients Nutrition

Directions

  1. Put the spices in a dutch oven or other pot, add 2 cups water, and stir well.
  2. Place the corned beef into the pot and just cover with additional water.
  3. Bring the pot to a boil and then reduce to a simmer and cook, covered, for approximately 2 hours 30 minutes.
  4. Add the carrots to the pot and cook 15 minutes. (If you are boiling potatoes, start them now.).
  5. Add the cabbage to the pot and cook 15 minutes, covered.
  6. Remove the corned beef from the pot and slice (against the grain) while the cabbage finishes cooking.
  7. Serve the corned beef with the carrots and cabbage (and potatoes) and prepared horseradish.

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