Corned Beef and Cabbage Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
  • 3 lb corned beef with seasoning packet
  • 1 medium head of cabbage, cut into quarters
  • 1 C. baby carrots or sliced carrots
  • 1 C. cubed potatoes
  • 3-4 bay leaves
  • ½ tbs. peppercorns
  1. Place the corned beef, seasoning packet, bay leaves and peppercorns in a dutch oven and cover with about 3-4 cups of water (enough to cover the corned beef).
  2. Bring to a boil and then reduce heat to medium/high, cover and simmer for 2-3 hours, covered. Check every hour and add more water if needed.
  3. Around 2.5-3 hours add in the carrots, cabbage and potatoes. Cover and allow the veggies to cook through.
  4. Remove the bay leaves and pepper corns prior to serving.
*Check the corned beef prior to adding in the veggies, you want it cooked through and it does take a while – temps vary but mine took about 2.5 hours to cook through. I also cut into mine about 1.5 hours into cooking so that it would cook through faster.

*If you would prefer to use a crockpot, simply add the corned beef, seasoning packet, bay leaves and peppercorns and cook on high for 6-7 hours, add in the vegetables about 1 hour before serving.
Recipe by Wheel N Deal Mama at