Description
Corned Beef and Cabbage is a classic comfort dish that brings the warmth of home-cooked meals to your table. Tender brisket, vibrant cabbage, and hearty vegetables create a delightful medley of flavors and textures. Perfect for St. Patrick’s Day celebrations or cozy family dinners, this dish is sure to become a beloved staple in your kitchen.
Ingredients
Scale
- 3 lbs brisket cut corned beef
- 1 medium head green cabbage, cut into wedges
- 4 medium carrots, sliced
- 4 medium Yukon Gold potatoes, quartered
- 2 medium yellow onions, cut into wedges
- 2 tbsp pickling spices
- 4 cups low-sodium beef broth or water
Instructions
- Rinse the corned beef under cold water to remove excess brine. Cut the cabbage into wedges and slice the carrots and potatoes.
- In a large pot or Dutch oven, place the corned beef and cover with broth or water. Add pickling spices and bring to a boil. Reduce heat and simmer for 2-3 hours until tender.
- Once the brisket is fork-tender, add potatoes, carrots, and onions around the meat. Cook for another 30-40 minutes until vegetables are tender.
- Finally, place cabbage wedges on top of the other ingredients, cover again, and steam for 15-20 minutes until just tender.
- Serve by slicing the corned beef against the grain on a platter, drizzled with cooking liquid.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 90mg