Description
Corned Beef and Cabbage is a classic Irish dish made with slow-cooked corned beef brisket, cabbage, and potatoes, traditionally enjoyed on St. Patrick’s Day.
Ingredients
Ingredients:
1 large onion, quartered
3–4 pound (1360-1814g) corned beef brisket
4 cups (960ml) water
2 tablespoons pickling spice
4 large carrots
1 pound (454g) baby potatoes
1 head cabbage, quartered
Instructions
Gather all ingredients.
Prepare the Corned Beef:
Place corned beef in a Dutch oven.
Cover with water and add the spice packet.
Cover and bring to a boil.
Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours.
Prepare Vegetables:
While the corned beef is simmering, cut potatoes in half.
Peel carrots and cut into 3-inch pieces.
Cut cabbage into small wedges.
Cooking Process:
After 2 hours, add potatoes and carrots to the Dutch oven.
Cook until vegetables are almost tender and meat is fork-tender, about 10 minutes.
Add cabbage and cook until tender, about 15 more minutes.
Rest and Serve:
Remove meat and let it rest for 15 minutes.
Leave broth and vegetables in the Dutch oven.
Slice meat across the grain.
Serve with vegetables and broth.
Notes
You can add additional spices like bay leaves or peppercorns for extra flavor if desired.
Pro Tips:
Spice Packet Magic: The spice packet that comes with the corned beef is a flavor powerhouse. Don’t skip it!
Perfectly Tender Veggies: To ensure perfectly tender vegetables, add them in stages based on their cooking times.
Slice with Precision: When slicing the meat, go against the grain for maximum tenderness.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours (plus additional time for vegetables)
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 1800mg
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg