Description
A classic corned beef and cabbage recipe for a hearty meal.
Ingredients
Scale
- 3–4 lbs corned beef brisket
- 1 head of cabbage, chopped
- 6–8 carrots, peeled and cut into chunks
- 6–8 potatoes, peeled and quartered
- 1 onion, quartered
- 2–3 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon black peppercorns
- 2 bay leaves
Instructions
- Rinse the corned beef under cold water.
- Place the corned beef in a large pot and cover it with beef broth.
- Add garlic, onion, peppercorns, and bay leaves.
- Bring to a boil, then reduce to a simmer. Cover and cook for 2-3 hours.
- Add potatoes and carrots to the pot. Cook for another 30 minutes.
- Add cabbage and cook for an additional 15-20 minutes until tender.
- Remove the corned beef and let it rest before slicing.
- Serve with vegetables and broth.
Notes
- For extra flavor, you can add spices such as mustard seeds or cloves.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Boiling
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
Keywords: corned beef, cabbage, recipe, Irish dish