Description
Corned beef and cabbage is a classic dish that beautifully combines savory flavors and tender textures. This hearty recipe features succulent corned beef brisket, vibrant vegetables, and aromatic spices, simmered to perfection. Ideal for St. Patrick’s Day or any cozy gathering, this meal not only satisfies the palate but also fills your kitchen with a comforting aroma that invites everyone to the table.
Ingredients
Scale
- 3 lb corned beef brisket
- 1 medium green cabbage (about 2 lbs), quartered
- 5 medium carrots, chopped
- 1 lb Yukon Gold potatoes, halved
- 2 medium sweet onions, thickly sliced
- 4 cups low-sodium beef broth
- 2 tbsp pickling spice
- Fresh parsley for garnish
Instructions
- Rinse the corned beef under cold water and pat dry. Place it in a large pot or Dutch oven, fat side up.
- Add sliced onions and pour in enough beef broth to cover halfway.
- Surround the brisket with carrots and potatoes; sprinkle pickling spice on top. Bring to a gentle simmer over low heat.
- After two hours, add the quartered cabbage on top. Cover and continue cooking until all ingredients are fork-tender (about another hour).
- Remove the brisket, let it rest for ten minutes, then slice against the grain. Serve with vegetables and garnish with parsley.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 400
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg