Description
Celebrate St. Patrick’s Day with this classic Corned Beef and Cabbage recipe. Tender corned beef brisket cooked with aromatic spices, hearty vegetables, and served with a side of savory cabbage.
Ingredients
Scale
Corned Beef:
- 3 to 4 pounds corned beef brisket with spice packet
- 1 tablespoon black peppercorns
- 2 bay leaves
Vegetables:
- 4 cups low-sodium beef broth
- 4 cups water
- 1 pound baby potatoes, halved
- 4 large carrots, peeled and cut into chunks
- 1 medium onion, quartered
- 1 small head green cabbage, cut into wedges
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the Corned Beef: Place the corned beef brisket in a large Dutch oven or stockpot. Add the spice packet, peppercorns, and bay leaves. Cover with beef broth and water. Simmer for 2 1/2 to 3 hours until tender.
- Add Vegetables: Add potatoes, carrots, and onion. Cook for 20 minutes. Then add cabbage and cook for an additional 15-20 minutes until vegetables are tender.
- Serve: Rest the corned beef, slice against the grain, and serve with cooked vegetables. Garnish with parsley if desired.
Notes
- For extra flavor, broil cooked corned beef with mustard for a crispy top.
- Leftovers are perfect for sandwiches!
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 1350mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg
