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–+ servings

Corned Beef and Cabbage

A classic dish that warms the soul, featuring tender corned beef simmered with cabbage, carrots, and potatoes.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Irish
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3-4 lbs Corned Beef Brisket Well-seasoned cut with good fat for flavor.
  • 1 medium Cabbage Firm and heavy with tightly packed leaves.
  • 4 medium Carrots Fresh and bright orange.
  • 4 medium Potatoes Yukon Gold or red potatoes.
  • 2 tbsp Pickling Spice Blend of mustard seeds, coriander, and peppercorns.

Method
 

Preparation
  1. Rinse the corned beef under cold water to remove excess brine. Chop the cabbage into wedges, peel and chop the carrots, and quarter the potatoes.
Cooking Corned Beef
  1. Place the rinsed brisket into a large pot and cover it with water. Add the pickling spices; bring to a boil over medium-high heat before reducing to a simmer.
Add Vegetables
  1. After about 2 hours of simmering (or when meat is tender), add the potatoes and carrots. Cook until they’re fork-tender, about 20-30 minutes more.
Finish with Cabbage
  1. Gently add the cabbage wedges on top of the vegetables. Cover and cook for another 15-20 minutes until the cabbage is tender yet still vibrant green.
Serving
  1. Remove everything from the pot carefully using tongs or a slotted spoon. Slice the corned beef against the grain for maximum tenderness. Arrange on a platter alongside the veggies.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 2000IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

This recipe is perfect for family gatherings and can be easily stored as leftovers.

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