Description
A traditional Irish-American dish featuring tender corned beef, simmered with cabbage and root vegetables, perfect for St. Patrick’s Day or a comforting family meal.
Ingredients
– 3-4 lbs corned beef brisket with spice packet
– 1 large green cabbage, cut into wedges
– 6 medium carrots, peeled and cut into chunks
– 8 small potatoes, halved
– 1 large onion, peeled and quartered
– 4 cups water or beef broth
Instructions
1. Place corned beef in a large pot and cover with water or broth.
2. Add the spice packet and bring to a boil.
3. Reduce heat, cover, and simmer for 2.5-3 hours.
4. Add potatoes, carrots, and onion, and simmer for 15 minutes.
5. Add cabbage wedges and cook for an additional 15-20 minutes until vegetables are tender.
6. Remove the corned beef, let it rest for 10 minutes, then slice against the grain.
7. Serve with the cooked vegetables.
Notes
– You can substitute some of the water with beer for added flavor.
– Adjust cooking time depending on the size of the corned beef.
– Leftovers can be used to make corned beef hash or Reuben sandwiches.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Irish-American
Nutrition
- Calories: 450 kcal per serving
- Sugar: 6g
- Sodium: 2000mg
- Fat: 25g
- Saturated Fat: 9g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg