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Description
Classic Irish-American dish of salt-cured beef brisket simmered with cabbage and root vegetables.
Ingredients
Scale
- 3 pounds corned beef brisket
- 1 large head of cabbage, cored and quartered
- 1 pound carrots, peeled and chopped
- 1 pound potatoes, peeled and quartered
- 1 large onion, peeled and quartered
- 4 cups water
- 1 tablespoon pickling spice
Instructions
- Rinse the corned beef brisket under cold water.
- Place the brisket in a large pot or Dutch oven. Add water and pickling spice. Bring to a boil, then reduce heat and simmer for 3 hours.
- Add carrots, potatoes, and onion to the pot. Cook for 30 minutes.
- Add cabbage to the pot. Cook for 15 minutes, or until cabbage is 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 vegetables and some of the cooking liquid.
Notes
- For a more tender brisket, simmer for a longer time.
- You can add other vegetables, such as turnips or parsnips.
- Serve with horseradish sauce or mustard.
- Prep Time: 15 min
- Cook Time: 3 hr 45 min
- Category: Dinner
- Method: Simmering
- 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