Corned Beef and Cabbage
Corned beef and cabbage is a comforting classic that brings warmth and flavor to your table. Tender slices of corned beef, paired with vibrant vegetables, create a hearty dish perfect for any occasion. This recipe captures the essence of traditional Irish cuisine, making it an ideal choice for St. Patrick’s Day or a cozy family dinner. With simple ingredients and easy preparation steps, you’ll create an unforgettable meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Boiling
- Cuisine: Irish
Ingredients
Scale
- 3 lbs brisket corned beef
- 1 medium head green cabbage (about 2 lbs)
- 4 large carrots, chopped
- 6 medium Yukon Gold potatoes, quartered
- 4 cups low-sodium beef broth
- 2 bay leaves
- 1 tsp whole peppercorns
- 2 tbsp Dijon mustard
Instructions
- Prepare your ingredients by washing and chopping the vegetables.
- Place the corned beef in a large pot and cover with water and beef broth until submerged.
- Add bay leaves and peppercorns for seasoning.
- Bring to a boil over medium-high heat, then reduce to low and simmer for 3 hours until tender.
- About 30 minutes before serving, add the potatoes, carrots, and cabbage to the pot.
- Once cooked, slice the brisket against the grain and serve hot with vegetables.
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 480
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 110mg