Description
A classic dish featuring tender corned beef served with boiled cabbage and vegetables.
Ingredients
Scale
- 3 lbs corned beef brisket
- 1 medium head of cabbage, cut into wedges
- 4 large carrots, peeled and cut into chunks
- 4 large potatoes, peeled and quartered
- 1 onion, quartered
- 4 cups beef broth
- 2 teaspoons mustard seeds
- 1 teaspoon black peppercorns
- 2 bay leaves
Instructions
- Place the corned beef in a large pot and cover with beef broth.
- Add mustard seeds, peppercorns, and bay leaves.
- Bring to a boil, then reduce heat and simmer for 2.5 hours.
- Add potatoes, carrots, and onion, and cook for an additional 30 minutes.
- Add cabbage wedges and cook for 15-20 minutes, until tender.
- Remove meat and vegetables from pot and let the beef rest before slicing.
- Serve with vegetables on the side.
Notes
- Use leftover corned beef for sandwiches.
- Adjust cooking time based on the thickness of the beef.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Boiling
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: corned beef and cabbage, Irish dish, comfort food