Description
A traditional Irish-American dish featuring tender corned beef and flavorful cabbage, perfect for celebrating St. Patrick’s Day.
Ingredients
Scale
- 4 pounds corned beef brisket
- 1 large head of cabbage, cut into wedges
- 4 large carrots, peeled and cut into chunks
- 6 medium potatoes, peeled and quartered
- 1 onion, quartered
- 2 cloves garlic, minced
- 1 tablespoon black peppercorns
- 2 bay leaves
- Water (enough to cover the meat)
Instructions
- Place the corned beef brisket in a large pot and cover with water.
- Add the onion, garlic, peppercorns, and bay leaves to the pot.
- Bring to a boil, then reduce heat and simmer for about 2.5 to 3 hours, or until the meat is tender.
- Remove the corned beef from the pot and let it rest for 10 minutes before slicing.
- Add the potatoes and carrots to the pot and cook for 15 minutes.
- Add the cabbage wedges and cook for an additional 10-15 minutes, until all vegetables are tender.
- Slice the corned beef against the grain and serve with the vegetables.
Notes
- For extra flavor, you can add a splash of beer to the cooking liquid.
- Leftover corned beef can be used for sandwiches or hash.
- Make sure to slice the corned beef against the grain for the best texture.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Boiling
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg