Making a perfect corned beef and cabbage dinner is among the cook's most basic tasks, yet numerous find that a challenge. Relax. Monitor these simple directions and also you'll develop a succulently soft brisket -- perfect for warm or cold sandwiches -- and all the fixings.
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A 5- to 6-pound flat-cut corned beef brisket1 tool to large head cabbage, plus an additional head, stem left in, cut into six to eight wedges6 medium-large potatoes, peels on, scrubbed and also halved12 medium carrots, peeled and also trimmed, whole6 medium onions, peeled, stem trimmed yet intact, cut in fifty percent through the stem (so halves remain intact)Spice packet; water come cover
Cook's notes: Corned beef shrinks while cooking, so plan on ¾ to 1 lb per person to allow for some leftovers. You'll need an oversize Dutch stove or pot through a tight-fitting lid; it should be big enough to host the beef and vegetables plus water to cover. Have a kitchen fork, tongs and a slotted kitchen spoon handy, and a warmed plate to hold the perfect dinner.
Cook the corned beef: rinse corned beef under cool water. Place meat, fat next up, in dutch oven. Add water come depth of around 2 inches. If the brisket came through a packet the spices, sprinkle them over the brisket, then cover tightly with the lid. Location in oven and also bake for 3 come 4 hours until beef is tender and pierces through easily using the fork. (Midway v the braising, eliminate pan indigenous oven and also carefully turn over the brisket; cover tightly and also return pan to oven, baking as directed.)
Cook the vegetables: eliminate the pan from oven and transfer beef to a warmed platter; sheathe tightly v foil and keep warm. If needed, add 1 or 2 cups of water come the dutch oven and bring to boil on top of stove. Add potato halves; cover and cook 8 to 10 minutes. Add carrots to potatoes and continue cooking until carrots are barely tender, then include cabbage wedges, cover and cook till all vegetables room tender (cabbage deserve to be offered still a bit crisp) about 7 come 10 minutes longer.
Presentation: arrange vegetables roughly the corned beef on the warmed platter. Carve meat throughout the grain. Serve on key or in shallow bowl (you may wish come spoon some of the cooking broth end each serving) along with mustard, horseradish and rye bread if desired.
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