Description
A classic and hearty Corned Beef and Cabbage recipe that is perfect for a comforting meal, especially popular around St. Patrick’s Day. This dish features tender corned beef brisket simmered with vegetables in a flavorful broth until everything is perfectly cooked and ready to be enjoyed.
Ingredients
Scale
Corned Beef:
- 3 to 4 pounds corned beef brisket with spice packet
Vegetables:
- 10 cups water
- 1 large onion, peeled and quartered
- 3 cloves garlic, peeled
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 6 medium carrots, peeled and cut into large chunks
- 1 ½ pounds baby potatoes, halved
- 1 small head green cabbage, cut into wedges
Instructions
- Prepare the Corned Beef: Place the corned beef brisket in a large stockpot and cover with water. Add the spice packet, onion, garlic, bay leaf, and peppercorns. Bring to a boil, then simmer for 2.5 to 3 hours until tender.
- Add Vegetables: Add carrots and potatoes, simmer for 20 minutes. Add cabbage wedges, cook for another 15-20 minutes until tender.
- Rest and Serve: Remove corned beef, let it rest for 10 minutes, then slice against the grain. Serve with vegetables and broth.
Notes
- For extra flavor, sear the corned beef before simmering.
- Leftovers are great for sandwiches or hash.
- Try adding vinegar or mustard for extra taste.
Nutrition
- Serving Size: 1 portion
- Calories: 510
- Sugar: 5 g
- Sodium: 1450 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 105 mg
