Description
Prepare a simple and flavorful corned beef and cabbage dish. This recipe is designed for easy preparation and a satisfying 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, peeled and quartered
- 4 cups water or beef broth
- 1 tablespoon pickling spice (often comes with the brisket)
Instructions
- Rinse the corned beef brisket under cold water. Place it in a large pot or Dutch oven.
- Add the pickling spice to the pot. Pour in water or beef broth until the brisket is covered.
- Bring the liquid to a boil, then reduce heat to a simmer. Cover and cook for about 3 hours, or until the brisket is tender.
- Add the carrots, potatoes, and onion to the pot. Cook for another 30 minutes.
- Add the cabbage to the pot. Cook for an additional 15-20 minutes, or until the cabbage is tender but not mushy.
- 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 cabbage, carrots, potatoes, and onions.
Notes
- For extra flavor, consider adding a bottle of dark beer to the cooking liquid.
- Ensure the corned beef is fully submerged in liquid during cooking to maintain tenderness.
- Adjust cooking times based on the size of your brisket and vegetables.
- 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: 8
- Sodium: 1200
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 6
- Protein: 30
- Cholesterol: 100