Judy's Tax Season Corned Beef and Cabbage
Get ready to embrace comfort food at its finest with **Judy's Tax Season Corned Beef and Cabbage**, a hearty one-pot meal that’s as flavorful as it is satisfying. Perfectly seasoned corned beef brisket is gently simmered with aromatic garlic, bay leaves, and a spice packet to create tender, melt-in-your-mouth slices. Paired with vibrant wedges of buttery green cabbage, tender red potatoes, sweet carrots, and soft onions, this classic dish is a celebration of wholesome, homestyle cooking. With just 20 minutes of prep time, this easy recipe is perfect for a stress-free feast during busy tax season—or anytime you crave a cozy, home-cooked meal. Serve it with your favorite mustard or horseradish sauce for an extra punch of flavor, and enjoy a dish that’s as hearty as it is timeless.
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Ingredients
- 4 pounds corned beef brisket (with spice packet)
- 10 cups water
- 4 pieces cloves garlic, peeled and smashed
- 2 pieces bay leaves
- 2 pieces medium yellow onions, quartered
- 8 pieces small red potatoes, halved
- 6 pieces medium carrots, peeled and cut into 2-inch pieces
- 1 head green cabbage, cut into wedges
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 0.5 teaspoons pepper
Directions
Step 1
Rinse the corned beef brisket under cold water to remove excess brine. Pat dry with paper towels.
Step 2
In a large stockpot, add the corned beef brisket, water, garlic, bay leaves, and the spice packet included with the brisket. Bring to a boil over high heat.
Step 3
Reduce the heat to low, cover, and simmer for 2.5 hours, or until the corned beef is tender and easily pierced with a fork.
Step 4
After 2.5 hours, add the quartered onions, halved red potatoes, and carrots to the pot. Cover and simmer for an additional 30 minutes.
Step 5
Add the cabbage wedges to the pot and cook for another 15 minutes, or until the cabbage is tender but not mushy.
Step 6
Carefully remove the corned beef from the pot and let it rest on a cutting board for 10 minutes before slicing against the grain into thin slices.
Step 7
Using a slotted spoon, transfer the vegetables to a large serving platter. Drizzle with melted butter, and sprinkle with salt and pepper to taste.
Step 8
Arrange the sliced corned beef on the platter alongside the vegetables. Serve hot with mustard or horseradish sauce if desired.
Nutrition Facts
| Serving size | (7047.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6033.8 |
| Total Fat 368.7g | 0% |
| Saturated Fat 142.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1342.7mg | 0% |
| Sodium 20714.5mg | 0% |
| Total Carbohydrate 332.0g | 0% |
| Dietary Fiber 64.5g | 0% |
| Total Sugars 73.8g | |
| Protein 362.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1120.9mg | 0% |
| Iron 41.3mg | 0% |
| Potassium 12557.5mg | 0% |
Source of Calories