Description
An easy recipe for preparing corned beef and cabbage.
Ingredients
Scale
- 1 corned beef brisket (about 3 pounds)
- 1 large head of cabbage, cored and quartered
- 1 pound carrots, peeled and chopped
- 1 pound potatoes, peeled and quartered
- 1 large onion, chopped
- 4 cups water
- 1 teaspoon black peppercorns
Instructions
- Place corned beef in a large pot or Dutch oven. Cover with water and add peppercorns. Bring to a boil, then reduce heat and simmer for 3 hours.
- Add carrots, potatoes, and onion to the pot. Cook for 30 minutes.
- Add cabbage and cook for another 15 minutes, or until cabbage is tender.
- Remove corned beef and let it rest for 10 minutes before slicing against the grain.
- Serve corned beef with cabbage and vegetables.
Notes
- For a richer flavor, use beef broth instead of water.
- Add a tablespoon of vinegar to the pot for a tangier taste.
- Serve with horseradish sauce or mustard.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 100mg