Description
A classic Irish dish, this corned beef and cabbage recipe is perfect for St. Patrick’s Day or any comforting family dinner.
Ingredients
Scale
- 4 pounds corned beef brisket
- 10 cups water
- 1 onion, quartered
- 2 cloves garlic, crushed
- 2 teaspoons black peppercorns
- 2 teaspoons mustard seeds
- 1 bay leaf
- 1/2 head green cabbage, cut into wedges
- 4 large carrots, cut into chunks
- 4 large potatoes, quartered
- Salt and pepper to taste
Instructions
- In a large pot, add the corned beef brisket, water, onion, garlic, peppercorns, mustard seeds, and bay leaf.
- Bring to a boil over high heat, then reduce to a simmer and cover. Cook for about 2.5 to 3 hours, or until tender.
- Add the cabbage, carrots, and potatoes to the pot. Cover and simmer for an additional 30-45 minutes, or until the vegetables are tender.
- Remove the corned beef from the pot and let it rest for 10 minutes before slicing against the grain.
- Serve the corned beef with the vegetables, and season with salt and pepper to taste.
- Prep Time: 15
- Cook Time: 3
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 1800
- Fat: 18
- Saturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 6
- Protein: 30
- Cholesterol: 80