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Description
A traditional Irish-American dish featuring corned beef brisket and cabbage.
Ingredients
Scale
- 3 pounds corned beef brisket
- 1 large head of cabbage, cored and quartered
- 1 large onion, quartered
- 3 carrots, peeled and chopped
- 3 potatoes, peeled and quartered
- 1 teaspoon black peppercorns
- 1 bay leaf
- Water to cover
Instructions
- Rinse the corned beef brisket under cold water.
- Place the corned beef in a large pot or Dutch oven. Add the onion, carrots, peppercorns, and bay leaf.
- Cover the corned beef with water. Bring to a boil, then reduce heat and simmer for 3 hours, or until the corned beef is tender.
- Add the potatoes and cabbage to the pot. Cook for another 30 minutes, or until the vegetables are tender.
- Remove the corned beef from the pot and let it rest for 10 minutes before slicing against the grain.
- Serve the corned beef with the cooked cabbage, potatoes, and carrots.
Notes
- For a richer flavor, use beef broth instead of water.
- Add other vegetables like parsnips or turnips.
- Serve with horseradish sauce or mustard.
- Prep Time: 15 min
- Cook Time: 3 hr 30 min
- Category: Dinner
- Method: Boiling
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 1200
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 5
- Protein: 30
- Cholesterol: 100