A traditional hearty one-pot Northern classic of braised corned beef and cabbage with root vegetables. It’s Sunday dinner memories at their best!


  • 4 to 5lb. corned beef brisket
  • 1 bay leaf
  • 4 carrots, peeled and cut into large chunks
  • 1 head green cabbage, cut in wedges
  • 8 small red potatoes, halved or quartered
  • 4 to 5 onions, peeled
  • 1 turnip, peeled, and cut into chunks


  1. Remove the corned beef brisket from its packaging, setting aside the spice packet that comes with it. Rinse the beef brisket with cold water.
  2. Place the beef brisket in a large Dutch oven and cover the beef with cold water; let stand for 30 minutes to remove some of the salt. After soaking, discard the water.
  3. Add fresh water to the Dutch oven until the water level reaches about 1 inch over the top of the beef brisket
  4. Add the spices from the spice packet and the bay leaf to the pot.
  5. Bring the water up to a boil, then reduce the heat and simmer for 2 hours or until the beef is fork-tender.
  6. Add the carrots, cabbage, potatoes, onions, and turnip to the pot. Increase the heat and bring the pot to a boil.
  7. Reduce heat and continue to simmer for 1 hour or until the vegetables are tender.

Source – The Kitchen is My Playground


Yield: about 8-12 servings