Description
A heartwarming dish of tender corned beef simmered with cabbage and root vegetables, perfect for gatherings.
Ingredients
Scale
- 4 pounds corned beef brisket
- 1 head of cabbage, cut into wedges
- 4 carrots, sliced into rounds
- 6 potatoes, quartered
- 1 onion, quartered
- 4 cups low-sodium beef broth
- 1 tablespoon whole peppercorns
- 2 bay leaves
- Soda bread
- Whole grain mustard
Instructions
- Preheat your oven to 350°F (175°C).
- Place the corned beef brisket in a large roasting pan and cover with beef broth.
- Add whole peppercorns and bay leaves to infuse flavor.
- Cover the pan with aluminum foil.
- Bake for 2.5 to 3 hours, until the beef is tender.
- Add potatoes, carrots, onion, and cabbage to the pan after 2 hours.
- Continue baking uncovered for an additional 30-40 minutes.
- Slice the corned beef against the grain and serve with vegetables, soda bread, and mustard.
Notes
Make-ahead by preparing the corned beef a day in advance. Let the meat rest for at least 10 minutes before slicing for juiciness.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg
Keywords: corned beef, cabbage, Irish recipe, comfort food, St. Patrick's Day