Description
This classic Corned Beef and Cabbage recipe is a comforting and hearty dish perfect for celebrating St. Patrick’s Day or any time you crave a traditional boiled dinner. Tender corned beef brisket, flavorful vegetables, and savory spices come together in a satisfying one-pot meal.
Ingredients
Scale
Corned Beef:
- 3–4 pounds corned beef brisket with spice packet
- 10 cups water
- 1 large onion (quartered)
- 3 cloves garlic (smashed)
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1/2 teaspoon mustard seeds
Vegetables:
- 1 small head green cabbage (cut into wedges)
- 4 large carrots (peeled and cut into chunks)
- 6 medium Yukon Gold potatoes (halved)
Garnish:
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare the Corned Beef: Place the corned beef brisket in a large pot and add water to cover by about 1 inch. Add the spice packet, onion, garlic, bay leaf, peppercorns, and mustard seeds.
- Cook the Corned Beef: Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until the meat is tender. Skim any foam from the surface as it cooks.
- Add Vegetables: Add the carrots and potatoes to the pot and simmer for 15 minutes. Add the cabbage wedges and cook for another 15–20 minutes until all vegetables are fork-tender.
- Serve: Remove the corned beef and let rest for 10 minutes before slicing against the grain. Serve with the cooked vegetables and garnish with chopped parsley if desired.
Notes
- Leftovers make great sandwiches or hash.
- For a slightly sweeter flavor, you can add a tablespoon of brown sugar to the cooking liquid.
- To prepare this in a slow cooker, cook on low for 8–9 hours.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Boiling
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 plate
- Calories: 530
- Sugar: 5g
- Sodium: 1230mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 110mg
