Easy Corned Beef and Cabbage

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Step 1

Add chopped onions into the bottom of a Dutch oven. Place corned beef in the Dutch oven and cover with chicken/beef stock (or beer). Add spice packet, Worcestershire sauce, garlic cloves (smash with knife and remove skin), bay leaves and bring to a boil. Reduce heat, cover and simmer until corned beef is just about fork-tender, about 2 hours.

Step 2

While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.

Step 3

When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about 10 minutes. Add cabbage and cook until tender, about 15 more minutes.

Step 4

Remove meat and let rest for half as long as you cooked it (if you can wait that long!). Leave broth and vegetables in the Dutch oven.

Step 5

Slice meat across the grain. Serve with vegetables and broth.