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–+ servings
Nicole Grace

Corned Beef and Cabbage: Discover This Hearty Recipe!

A hearty and traditional dish made with corned beef brisket, cabbage, and vegetables, perfect for a comforting meal.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Irish
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds corned beef brisket
  • 1 medium onion quartered
  • 4 cloves garlic minced
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • 4 cups beef broth
  • 1 small head of cabbage cut into wedges
  • 4 medium carrots peeled and cut into 2-inch pieces
  • 4 medium potatoes peeled and quartered
  • 1 tablespoon Dijon mustard optional, for serving

Method
 

  1. Rinse the corned beef brisket under cold water to remove excess salt. Place it in a large pot or Dutch oven.
  2. Add the quartered onion, minced garlic, black peppercorns, and bay leaves to the pot. Pour in the beef broth, ensuring the brisket is covered.
  3. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 2.5 to 3 hours, or until the meat is tender.
  4. After the brisket has cooked, remove it from the pot and set it aside to rest for 10-15 minutes.
  5. While the meat is resting, add the cabbage wedges, carrots, and potatoes to the pot. Cook for about 20-25 minutes, or until the vegetables are tender.
  6. Slice the corned beef against the grain into thin slices. Serve with the cooked vegetables and a dollop of Dijon mustard if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 10gCholesterol: 80mgSodium: 800mgFiber: 3gSugar: 3g

Notes

  • For a spicier kick, add a teaspoon of red pepper flakes to the pot while simmering.
  • You can substitute the potatoes with parsnips for a different flavor profile.

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