Description
A classic recipe featuring corned beef, cabbage, carrots, and potatoes, cooked to perfection.
Ingredients
Scale
- 3 pounds corned beef brisket (with spice packet)
- 1 large head of cabbage (cut into wedges)
- 4 medium carrots (peeled and cut into chunks)
- 4 medium potatoes (peeled and quartered)
- 1 tablespoon whole black peppercorns
- 4 cloves garlic (crushed)
Instructions
- Place the corned beef in a large pot and cover with water. Add the spice packet, peppercorns, garlic, and bay leaves.
- Bring to a boil, then reduce heat to a simmer. Cover and cook for about 2 hours, or until the meat is tender.
- After 2 hours, add the potatoes and carrots to the pot. Cook for an additional 20 minutes.
- Add the cabbage wedges to the pot and cook for another 15 minutes, until the cabbage is tender.
- Remove the corned beef from the pot and let it rest for 10 minutes before slicing against the grain.
- Serve the sliced corned beef with the vegetables on the side.
Notes
- This recipe is perfect for St. Patrick’s Day or any family gathering. You can also add other vegetables like parsnips for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 2 hours 35 minutes
- Category: Main Dish
- Method: Boiling
- Cuisine: Irish
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 50g
- Cholesterol: 90mg