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Tender, brined St. Patrick's Day corned beef with cabbage is a high protein, family tradition that celebrates Irish-American heritage. This hearty, one-pot classic feeds a crowd effortlessly.
1. Place the corned beef brisket in a large pot and cover with cold water, ensuring the meat is fully submerged.
2. Add the pickling spice, bay leaves, and black pepper to the pot. Bring to a gentle boil over medium-high heat, then reduce to a low simmer.
3. Cover the pot and simmer the corned beef for about 2 hours, maintaining a gentle simmer without boiling vigorously.
4. Add the carrots, potatoes, and onion to the pot. Continue simmering for another 45 minutes, until vegetables are nearly tender.
5. Quarter the cabbage and add it to the pot. Simmer for an additional 30–40 minutes, ensuring the cabbage is tender but not overcooked, then remove from heat and let the meat rest for 10 minutes before slicing.
