Description
Corned beef and cabbage is a classic comfort dish that combines tender, savory meat with vibrant vegetables simmered to perfection, perfect for family gatherings or any special occasion.
Ingredients
Scale
- 3–4 lbs brisket corned beef
- 1 head green cabbage
- 4 large carrots
- 6 medium Yukon Gold potatoes
- 1 large sweet onion
- 2 tsp mustard seeds
- 1 tsp black peppercorns
- 2 bay leaves
- 6 cups low-sodium beef broth
Instructions
- Rinse the corned beef under cold water and cut vegetables into bite-sized pieces.
- In a large pot, combine the rinsed brisket, sliced onions, mustard seeds, black peppercorns, and bay leaves.
- Pour in the beef broth until the brisket is covered; bring to a gentle boil, then reduce heat to simmer.
- After 2 hours of simmering, add potatoes and carrots. Cook until fork-tender, then add cabbage during the last 15 minutes.
- Check for tenderness; once easily pierced with a fork, remove the brisket, let rest for 10 minutes before slicing against the grain.
- Serve warm alongside cooked vegetables.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg