Corned Beef and Cabbage
Corned beef and cabbage is a timeless comfort food that combines tender, savory brisket with crisp vegetables for a hearty meal. This classic dish not only fills your kitchen with an inviting aroma but also brings family and friends together, making it perfect for celebrations like St. Patrick’s Day or any cozy gathering. With simple preparation steps, this recipe allows you to create a nourishing feast that will impress everyone at your table.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main
- Method: Boiling
- Cuisine: Irish
Ingredients
Scale
- 3 lbs corned beef brisket
- 1 medium head green cabbage (about 2 lbs), quartered
- 4 medium carrots, peeled and sliced
- 4 medium Yukon Gold potatoes, quartered
- 1 large yellow onion, chopped
- 2 tbsp pickling spices
- 4 cups beef broth or water
Instructions
- Rinse the corned beef under cold water to remove excess salt. Place it in a large pot or Dutch oven and cover with beef broth.
- Add chopped onions and sprinkle pickling spices over the meat. Bring to a boil, then reduce heat to simmer for about 2-3 hours.
- After an hour of simmering, add quartered potatoes and sliced carrots to the pot.
- About 15 minutes before serving, gently add cabbage wedges to the pot.
- Check for tenderness; the brisket should be fork-tender when done. Adjust seasoning if needed.
- Slice the corned beef against the grain and serve with vegetables, drizzling some cooking liquid over for added flavor.
Nutrition
- Serving Size: 1 plate (400g)
- Calories: 370
- Sugar: 5g
- Sodium: 960mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg