Description
This Traditional Irish Corned Beef and Cabbage recipe is a classic for a reason. Tender, flavorful corned beef paired with hearty vegetables, simmered to perfection. A comforting dish perfect for St. Patrick’s Day or any time you crave a taste of Ireland.
Ingredients
Scale
Corned Beef:
- 3 pounds corned beef brisket with seasoning packet
- 10 cups water
- 3 cloves garlic, smashed
- 2 bay leaves
Vegetables:
- 10 small red potatoes, halved
- 5 carrots, peeled and cut into large chunks
- 1 large head green cabbage, cut into wedges
- 1 medium onion, quartered
Seasoning:
- Salt and black pepper to taste
- Whole grain mustard for serving (optional)
Instructions
- Prepare the Corned Beef: In a large pot or Dutch oven, place the corned beef brisket. Add water, garlic, bay leaves, and the seasoning packet. Bring to a boil, then simmer covered for 2 1/2 to 3 hours until tender.
- Cook the Vegetables: Add potatoes, carrots, and onion to the pot. Simmer for 20 minutes. Add cabbage wedges and cook for another 15–20 minutes until vegetables are tender.
- Serve: Remove brisket, let rest, then slice against the grain. Serve with vegetables, spooning broth over the top. Offer mustard on the side if desired.
Notes
- For added flavor, use beef broth or beer in place of half the water.
- Leftovers are perfect for making corned beef hash.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 5g
- Sodium: 1530mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 33g
- Cholesterol: 115mg
