Description
Enjoy a hearty and traditional Irish-American meal with this classic Corned Beef and Cabbage recipe. Tender corned beef brisket, flavorful vegetables, and a savory broth come together to create a comforting one-pot dish perfect for St. Patrick’s Day or any time you crave a satisfying meal.
Ingredients
Scale
Corned Beef:
- 3–4 pounds corned beef brisket with spice packet
Broth:
- 10 cups water or low-sodium beef broth
Aromatics:
- 1 large onion, quartered
- 3 cloves garlic, smashed
- 1 bay leaf
- 1 teaspoon black peppercorns
Vegetables:
- 1½ pounds small red potatoes, halved
- 4 large carrots, peeled and cut into chunks
- 1 small head green cabbage, cut into wedges
Instructions
- Prepare the Corned Beef: Place the corned beef in a large pot or Dutch oven and add the spice packet, onion, garlic, bay leaf, and peppercorns. Pour in enough water or broth to cover the beef completely.
- Cook the Meat: Bring to a boil over high heat, then reduce to low, cover, and simmer for 2½ to 3 hours until the meat is tender.
- Add Vegetables: Add the potatoes and carrots, simmer for 20 minutes, then add the cabbage wedges and cook for an additional 15 minutes until all vegetables are tender.
- Serve: Remove the beef, let it rest, then slice against the grain. Serve with vegetables and broth.
Notes
- For a more savory flavor, use beef broth instead of water.
- This dish pairs well with mustard or horseradish sauce.
- Leftovers make great sandwiches or hash the next day.
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish-American
Nutrition
- Serving Size: 1½ cups
- Calories: 480
- Sugar: 5g
- Sodium: 1450mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
