Corned Beef, Potatoes & Cabbage

This is super easy, and since St. Patrick’s Day will be here eventually, I figured I’d jot down my SUPER easy version of this dish. It’s one of my favorite things to make because I can get it put together while Peanut is napping, and it’s ready to eat at dinner time. It requires very little attention in between.


  • 1 Package of Nathan’s Corned Beef Brisket with spice pack
  • 1 small/medium head of green cabbage, quartered
  • 6 small white potatoes, peeled


  1. Put the corned beef brisket and contents of spice packet in a dutch oven and cover with water.
  2. Bring to a boil, cover, and reduce heat to low.
  3. Wait 2 hours.
  4. Add the cabbage and potatoes to the pot. Cover and cook for another hour. Remove from heat and let sit for 15 minutes.
  5. Skim any fat from the top of the water. Remove the Corned Beef and slice it thinly accross the grain.
  6. Serve slices of the corned beef with some potatoes and a chunk of the cabbage.

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