Description
A classic dish featuring tender corned beef and flavorful cabbage, perfect for St. Patrick’s Day or any hearty meal.
Ingredients
Scale
- 3–4 pounds corned beef brisket
- 1 large head of cabbage, cut into wedges
- 4 large carrots, peeled and cut into chunks
- 6–8 medium potatoes, peeled and quartered
- 1 onion, quartered
- 2–3 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 2 bay leaves
Instructions
- Place the corned beef in a large pot and cover with beef broth.
- Add mustard seeds, peppercorns, and bay leaves to the pot.
- Bring to a boil, then reduce heat and simmer for about 2.5 to 3 hours, or until the meat is tender.
- Add the potatoes, carrots, and onion to the pot and cook for an additional 20 minutes.
- Finally, add the cabbage wedges and cook for another 15-20 minutes until the cabbage is tender.
- Remove the corned beef from the pot and let it rest for a few minutes before slicing.
- Serve the sliced corned beef with the vegetables and some of the cooking liquid.
Notes
- For extra flavor, you can add a splash of apple cider vinegar to the cooking liquid.
- Leftovers can be used for sandwiches or hash.
- Make sure to slice the corned beef against the grain for the best texture.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Boiling
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Corned Beef, Cabbage, Irish Recipe, St. Patrick's Day