Description
A classic Irish-American dish, Corned Beef and Cabbage is a hearty and flavorful meal perfect for St. Patrick’s Day or any time you’re craving comfort food. This recipe yields tender corned beef brisket, served with perfectly cooked vegetables in a savory broth.
Ingredients
Scale
Corned Beef:
- 3–4 pounds corned beef brisket (with spice packet)
- 1 tablespoon black peppercorns (if no spice packet)
- 2 bay leaves
- 4 cups low-sodium beef broth
- 4 cups water
Vegetables:
- 1 1/2 pounds small red potatoes (halved)
- 4 large carrots (peeled and cut into chunks)
- 1 head green cabbage (cut into wedges)
Instructions
- Prepare the Corned Beef: Place the corned beef brisket in a large Dutch oven or stockpot. Add the spice packet (or peppercorns and bay leaves), beef broth, and enough water to cover the meat. Bring to a boil, then reduce heat, cover, and simmer for about 2 1/2 to 3 hours or until the meat is tender.
- Cook the Vegetables: Add the potatoes and carrots to the pot and continue cooking for 20 minutes. Then, add the cabbage wedges and cook for another 15–20 minutes, or until the vegetables are fork-tender.
- Serve: Remove the meat and let it rest for 10 minutes before slicing against the grain. Serve with the vegetables and a ladle of cooking broth.
Notes
- This dish pairs well with mustard or horseradish sauce.
- For a slow cooker version, cook on low for 8–9 hours or high for 4–5 hours.
- Leftover corned beef is great for sandwiches.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 510
- Sugar: 5g
- Sodium: 1400mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 39g
- Cholesterol: 115mg
