CLASSIC CORNED BEEF & CABBAGE

Est. Cost: $17.50 | $4.38 per person

A St. Patrick's Day tradition — tender slow-simmered corned beef with buttery potatoes, carrots, and cabbage wedges.

Ingredients

Directions

Step 1: Remove corned beef from packaging, reserving the seasoning packet. Rinse under cold water and place in a large pot or Dutch oven.

Step 2: Add the seasoning packet, garlic, bay leaves, and peppercorns. Cover with cold water by 1 inch.

Step 3: Bring to a boil over high heat, then reduce to a low simmer. Cover and cook for 2 hours 30 minutes.

Step 4: Peel and quarter the potatoes. Cut carrots into 2-inch pieces. Cut cabbage into 4 wedges.

Step 5: Add potatoes and carrots to the pot. Cook 15 minutes.

Step 6: Add cabbage wedges on top. Cover and cook 15-20 minutes more until all vegetables are tender.

Step 7: Remove corned beef and let rest 10 minutes. Slice against the grain.

Step 8: Serve sliced corned beef with vegetables, topped with a pat of butter and fresh parsley.

Chef's Tip: Don't forget Boyer's coupon — buy a whole corned beef and get 3 lbs of cabbage FREE! Slice the corned beef against the grain for maximum tenderness.

Save by using Using Point Cut corned beef at $3.99/lb instead of Flat Cut at $8.99/lb and Serve with Irish soda bread (on sale at $3.99!).