Corned Beef and Cabbage
Corned beef and cabbage is a classic, hearty dish that brings comfort and joy to any dinner table. This recipe delivers tender brisket paired with vibrant vegetables in a flavorful broth.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Boiling
- Cuisine: Irish
Ingredients
- 3–4 lbs corned beef brisket
- 1 medium head green cabbage (cut into wedges)
- 4–5 medium Yukon Gold potatoes (peeled and chopped)
- 4 large carrots (peeled and chopped)
- 1 medium sweet onion (peeled and quartered)
- 2–3 bay leaves
- 1 tablespoon peppercorns
- Mustard (for serving)
Instructions
Prepare the corned beef:
Rinse the corned beef under cold water to remove excess brine. Place it in a large pot and cover with water.
Add seasonings:
Add the chopped onion, bay leaves, peppercorns, and the spice packet that came with the corned beef. Bring the pot to a boil over medium-high heat.
Simmer:
Once boiling, reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the corned beef is fork-tender.
Add vegetables:
After the corned beef has cooked, add the chopped potatoes, carrots, and cabbage wedges to the pot. Continue cooking for an additional 30-40 minutes, or until the vegetables are tender.
Serve:
Slice the corned beef against the grain and serve with the boiled vegetables. Pair with mustard for added flavor.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 350
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg
Keywords: - For added flavor, consider including turnips or parsnips in the vegetable mix.- Leftovers can be repurposed into sandwiches or hash for breakfast.
Find it online: https://masonrecipes.com/easy-corned-beef-and-cabbage-recipe/