Description
Corned Beef and Cabbage is a comforting classic that combines tender, flavorful beef with crisp cabbage and hearty vegetables. Perfect for St. Patrick’s Day or any cozy gathering, this dish fills your home with warmth and delightful aromas. With easy preparation and customization options, it’s sure to become a beloved family favorite.
Ingredients
Scale
- 3 lbs Brisket Corned Beef
- 1 medium Green Cabbage, cut into wedges
- 4 large Carrots, sliced thickly
- 6 Yukon Gold Potatoes, quartered
- 1 Spices Packet (typically includes mustard seeds, peppercorns, bay leaves)
- 6 cups Low-Sodium Beef Broth or Water
Instructions
- Rinse the corned beef under cold water to remove excess brine.
- In a large pot, place the corned beef and cover with broth or water. Bring to a boil over medium-high heat, then reduce to a simmer.
- After about 2 hours of simmering, add carrots and potatoes. Cook until tender (about another 20–30 minutes).
- Stir in cabbage wedges and steam on top of the beef for another 15–20 minutes until vibrant and tender.
- Remove the corned beef from the pot, let it rest for a few minutes before slicing against the grain. Serve hot with vegetables.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice of corned beef with vegetables (approximately 200g)
- Calories: 350
- Sugar: 4g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Feel free to add garlic or bay leaves during cooking for extra flavor. Swap out vegetables based on preference; parsnips or turnips work well too.