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Corned BeefCorned Beef
Corned Beef

Corned Beef

King Kullen
King Kullen
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Recipe - Bridgehampton King Kullen
Corned Beef
Corned Beef
Prep Time10 Minutes
Servings7
Cook Time180 Minutes
Ingredients
3–4 lb corned beef brisket (with spice packet)
6 cups water (or beef broth for extra flavor)
1 lb red potatoes, halved
4 large carrots, peeled and cut into chunks
1 small head of cabbage, cut into wedges
1 onion, quartered (optional)
3 cloves garlic, minced (optional)
2 bay leaves
Directions
  1. Prep & Cook Corned Beef:
    • Place the corned beef in a large pot or Dutch oven. Add the spice packet, bay leaves, and enough water (or beef broth) to cover the meat completely.
    • Bring to a boil, then reduce heat to a simmer. Cover and let it cook for about 2.5 to 3 hours, or until the beef is tender and easily pierced with a fork.
  2. Add Potatoes & Carrots:
    • Add the red potatoes and carrots to the pot. Continue simmering for about 20–25 minutes until they start to soften.
  3. Add Cabbage:
    • Add the cabbage wedges and cook for another 10–15 minutes, until the cabbage is tender.
  4. Serve:
    • Remove the corned beef from the pot and let it rest for about 10 minutes before slicing against the grain.
    • Serve with the cooked vegetables and some of the broth ladled over the top.
10 minutes
Prep Time
180 minutes
Cook Time
7
Servings

Directions

  1. Prep & Cook Corned Beef:
    • Place the corned beef in a large pot or Dutch oven. Add the spice packet, bay leaves, and enough water (or beef broth) to cover the meat completely.
    • Bring to a boil, then reduce heat to a simmer. Cover and let it cook for about 2.5 to 3 hours, or until the beef is tender and easily pierced with a fork.
  2. Add Potatoes & Carrots:
    • Add the red potatoes and carrots to the pot. Continue simmering for about 20–25 minutes until they start to soften.
  3. Add Cabbage:
    • Add the cabbage wedges and cook for another 10–15 minutes, until the cabbage is tender.
  4. Serve:
    • Remove the corned beef from the pot and let it rest for about 10 minutes before slicing against the grain.
    • Serve with the cooked vegetables and some of the broth ladled over the top.