How To Cook Corned Beef And Cabbage For St. Patrick’s Day In 5 Easy Steps

St. Patrick’s Day is once again here, meaning the time to sit down to a traditional and savory meal of corned beef and cabbage is once again upon us. However, if making this holiday staple has you a little freaked out, don’t worry—we have a fool-proof recipe for you that will make this as easy as finding something green. Here’s how to make corned beef and cabbage for St. Patrick’s Day (via All Recipes.)

What You Need:

• 3 lb. Corned Beef brisket with Spice Packet
• 10 Small Red Potatoes
• 5 Medium Carrots
• 1 Large Head Cabbage

How To Make It:

1. Place brisket in a Dutch oven and cover with water. Add contents of spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, approximately two hours into cook time.

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

3. After corned beef has cooked for two hours, add the potatoes and carrots. Cook until the vegetables are almost tender, about 10 minutes. Add cabbage and cook until tender, about 15 more minutes.

4. Remove meat from Dutch oven and let rest for 15 minutes. Leave broth and veggies in Dutch Oven.

5. Slice meat across the grain and serve with veggies and broth.