Description
A classic recipe for Traditional Irish Corned Beef and Cabbage, perfect for St. Patrick’s Day or a comforting family meal. This dish features tender corned beef brisket simmered with vegetables in a flavorful broth.
Ingredients
Scale
Corned Beef:
- 3–4 pounds corned beef brisket with spice packet
- 10 cups water
- 1 bay leaf
- 1 teaspoon black peppercorns
Veggies:
- 4 large carrots, peeled and cut into chunks
- 6 small red potatoes, halved
- 1 large onion, quartered
- 1 small head green cabbage, cut into wedges
Instructions
- Cook Corned Beef: Place corned beef brisket in a pot, cover with water, add spices, and simmer for 2.5-3 hours.
- Add Vegetables: Add carrots, potatoes, onion, and simmer for 20 minutes. Add cabbage, cook for another 15-20 minutes.
- Serve: Rest beef, slice against the grain, serve with vegetables and broth.
Notes
- For added flavor, cook brisket in a mix of water and beer.
- Leftovers are great for sandwiches or hash.
- Be cautious not to overcook the cabbage.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 4 g
- Sodium: 1160 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 31 g
- Cholesterol: 95 mg
