Description
Corned Beef and Cabbage is a classic, comforting dish made by simmering tender corned beef brisket with cabbage, potatoes, and carrots in a flavorful broth. Traditionally enjoyed on St. Patrick’s Day, it’s a hearty one-pot meal full of rich, savory flavor.
Ingredients
- 3–4 lb corned beef brisket with spice packet
- 1 medium green cabbage, cut into wedges
- 1.5 lbs yellow or red potatoes, halved
- 4 carrots, peeled and cut into chunks
- 1 onion, peeled and quartered
- 2–3 garlic cloves (optional)
- 2 bay leaves
- 1 tsp whole peppercorns (optional)
- Water or beef broth (enough to cover meat)
Instructions
- Place corned beef brisket in a large pot or Dutch oven. Add enough water or beef broth to fully cover the meat.
- Add the spice packet, bay leaves, peppercorns, and garlic if using. Bring to a boil.
- Reduce heat to a simmer. Cover and cook for 2.5 to 3 hours, or until the beef is tender.
- Add carrots, potatoes, and onion to the pot. Simmer for 20 minutes.
- Add cabbage wedges and continue cooking for another 15–20 minutes, or until all vegetables are tender.
- Remove the corned beef from the pot and let it rest for 10 minutes.
- Slice the beef against the grain and serve with the cooked vegetables.
Notes
Let corned beef rest before slicing for best texture.Slice against the grain for maximum tenderness.Rinsing the corned beef before cooking is optional but can reduce saltiness.Freeze leftovers for up to 3 months in airtight containers.Use beef broth instead of water for a richer flavor.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 4g
- Sodium: 1200mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg
