Corned Beef and Cabbage
Experience the magic of corned beef and cabbage with this comforting recipe that’s perfect for any occasion. The tender, savory brisket pairs beautifully with sweet carrots, earthy potatoes, and vibrant cabbage, creating a delightful medley of flavors. Ideal for family gatherings or St. Patrick’s Day celebrations, this dish not only warms the heart but also brings loved ones together around the table.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: Irish
Ingredients
Scale
- 3–4 lbs corned beef brisket
- 1 medium green cabbage, quartered
- 4 medium carrots, sliced
- 4 medium Yukon Gold potatoes, quartered
- 2 large sweet onions, chopped
- 2 tablespoons pickling spice
- 4 cups low-sodium beef broth
Instructions
- Rinse the corned beef under cold water to remove excess salt. Chop onions, slice carrots, and quarter potatoes.
- In a large pot or Dutch oven, place the rinsed brisket fat side up. Cover halfway with beef broth and sprinkle with pickling spices.
- Bring to a boil over medium-high heat; reduce heat to low. Cover tightly and simmer for about 2 hours until fork-tender.
- Add carrots and potatoes around the brisket; stir gently to incorporate flavors. Simmer for another hour.
- Add cabbage wedges about 15-20 minutes before serving until wilted but still vibrant.
- Remove brisket from the pot, slice against the grain, and serve with vegetables.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 365
- Sugar: 5g
- Sodium: 860mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 80mg