Kobe Corned Beef and Cabbage

Kobe Corned Beef and Cabbage


4 servings


  • 1 Lunds and Byerlys American Style Kobe Corned Beef Brisket, 2.5-3 pound
  • 2 quarts Water
  • 1-1/4 pounds small red potatoes
  • 1-1/4 pounds carrots, cut into thirds
  • 1 large onion, cut into 6 wedges
  • 1 medium cabbage, cut into 6 wedges


  1. Place brisket in large Dutch oven; add water and bring to a boil over medium-high heat. Reduce heat to low; cover and simmer until almost tender (1 ½-2 hours).
  2. Add potatoes, carrots and onion to Dutch oven; cover and simmer until brisket is fork-tender (20-25 minutes). Transfer brisket to platter; cover with foil to keep warm.
  3. Add cabbage to Dutch oven; cover and simmer until all vegetables are tender (20-25 minutes).
  4. Slice brisket at a slight angle into thin slices. Arrange on platter with vegetables.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.