Corned Beef and Cabbage
Corned beef and cabbage is a beloved Irish-American classic that warms the soul with its savory flavors. This comforting dish features succulent corned beef brisket simmered to perfection, paired with tender cabbage, sweet carrots, and fluffy potatoes. Whether for a family gathering or a cozy weeknight dinner, this hearty meal is both easy to prepare and impressive enough for any occasion. Let the delightful aroma fill your kitchen as you create an unforgettable dining experience.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Simmering
- Cuisine: Irish-American
Ingredients
Scale
- 3 lb corned beef brisket
- 1 medium head green cabbage, cut into wedges (about 2 lbs)
- 4 large carrots, sliced into thick rounds
- 4 medium Yukon Gold potatoes, quartered (about 1.5 lbs)
- 2 medium yellow onions, diced
- 4 cups low-sodium beef broth
- 2 bay leaves
- 1 tsp black peppercorns
Instructions
- Prepare the vegetables: wash and chop the cabbage into wedges, slice the carrots, quarter the potatoes, and dice the onions.
- In a large pot or Dutch oven, place the corned beef brisket fat side up. Cover it with beef broth and add bay leaves and peppercorns. Bring to a boil over medium-high heat, then reduce heat to low and simmer for about 3 hours until fork-tender.
- Remove the brisket from the pot. Add chopped vegetables to the broth and cook on medium heat for about 30 minutes or until tender.
- Return the brisket to the pot to warm through for about 5 minutes before slicing against the grain.
- Serve sliced corned beef alongside vegetables on large plates or platters; drizzle with broth for added flavor.
Nutrition
- Serving Size: 1 plate (170g)
- Calories: 335
- Sugar: 3g
- Sodium: 905mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 70mg