Description
This is an easy recipe for corned beef and cabbage, perfect for a family dinner or holiday meal.
Ingredients
Scale
- 3–4 pound corned beef brisket
- 1 large head of cabbage, cored and quartered
- 1 pound carrots, peeled and chopped
- 1 pound potatoes, peeled and quartered
- 1 large onion, quartered
- 4 cups water
- 1 tablespoon pickling spice
Instructions
- Rinse the corned beef brisket under cold water.
- Place the corned beef in a large pot or Dutch oven. Add the pickling spice and cover with water. Bring to a boil, then reduce heat and simmer for 3 hours.
- Add the carrots, potatoes, and onion to the pot. Continue to simmer for 30 minutes.
- Add the cabbage to the pot and cook for another 15-20 minutes, or until the cabbage is tender.
- Remove the corned beef from the pot and let it rest for 10-15 minutes before slicing against the grain.
- Serve the sliced corned beef with the cooked vegetables and some of the cooking liquid.
Notes
- For a richer flavor, you can use beef broth instead of water.
- Add a tablespoon of butter to the pot for extra flavor.
- Serve with horseradish sauce or mustard.
- Prep Time: 15 min
- Cook Time: 3 hr 45 min
- Category: Dinner
- Method: Boiling
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg