Description
Indulge in the rich flavors of corned beef and cabbage, a beloved dish that brings warmth and nostalgia to your dining table. With tender slices of seasoned brisket paired with sweet, crunchy cabbage, this meal is a feast for both the eyes and the palate. Perfectly simmered with carrots and Yukon gold potatoes, it’s an easy-to-make recipe ideal for family gatherings or cozy dinners year-round.
Ingredients
Scale
- 3 lbs brisket corned beef
- 1 medium green cabbage (about 2 lbs), cut into wedges
- 4 medium carrots, sliced
- 4 medium Yukon gold potatoes, quartered
- 2 tbsp pickling spices
- 2 bay leaves
- Water (enough to cover)
Instructions
- Rinse the brisket under cold water to remove excess brine.
- In a large pot or Dutch oven, place the rinsed corned beef and cover with water. Bring to a gentle boil over medium heat.
- Once boiling, add bay leaves and pickling spices. Reduce heat to low and simmer for 2-3 hours until tender.
- After 2 hours, add sliced carrots and quartered potatoes; cook for another 30 minutes.
- Finally, add cabbage wedges and simmer for an additional 15-20 minutes until tender but still crunchy.
- Serve warm with mustard or horseradish on the side.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 430
- Sugar: 6g
- Sodium: 1200mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 90mg