Description
Corned beef and cabbage is a classic comfort dish that brings warmth and flavor to any gathering. With tender slices of corned beef paired with vibrant veggies, this meal is not just for St. Patrick’s Day—it’s perfect year-round. Imagine the savory aromas filling your home as you serve this hearty dish, guaranteed to impress family and friends alike. This recipe combines simplicity with deliciousness, making it a staple for cozy dinners or festive occasions.
Ingredients
Scale
- 3 lbs corned beef brisket
- 1 medium green cabbage, quartered
- 4 large carrots, sliced
- 2 lbs Yukon Gold potatoes, quartered
- 1 large yellow onion, chopped
- 4 cups beef broth or water
- 2 bay leaves
- 1 tsp whole peppercorns
Instructions
- Rinse the corned beef under cold water and place it in a large pot.
- Add the beef broth or water, bay leaves, and peppercorns. Bring to a boil.
- Reduce heat to low, cover loosely, and simmer for 2-3 hours until fork-tender.
- In the last 30 minutes of cooking, add the potatoes, carrots, and onions.
- Add cabbage wedges during the final 10-15 minutes of cooking.
- Remove brisket from pot; let rest for 10 minutes before slicing against the grain.
- Serve all ingredients on a platter garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Boiling
- Cuisine: Irish
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 550
- Sugar: 6g
- Sodium: 1130mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 80mg