Description
Enjoy a classic comfort dish with this simple corned beef and cabbage recipe, perfect for family meals and holiday gatherings.
Ingredients
Scale
- 3 lb corned beef brisket
- 1 large head of cabbage, cored and quartered
- 1 lb carrots, peeled and chopped
- 1 lb potatoes, peeled and quartered
- 1 large onion, chopped
- 4 cups beef broth
- 2 cloves garlic, minced
- 1 tsp black peppercorns
- 1 bay leaf
Instructions
- Rinse the corned beef brisket and place it in a large pot or Dutch oven.
- Add beef broth, garlic, peppercorns, and bay leaf to the pot. Ensure the brisket is covered with liquid; add water if needed.
- Bring to a boil, then reduce heat to a simmer. Cover and cook for 3 hours, or until the brisket is tender.
- Add carrots, potatoes, and onion to the pot. Cook for 30 minutes.
- Add cabbage to the pot. Cook for another 15 minutes, or until the cabbage is tender but not mushy.
- Remove the corned beef from the pot and let it rest for 10 minutes before slicing against the grain.
- Serve the sliced corned beef with the cooked vegetables and a spoonful of broth.
Notes
- For extra flavor, add a tablespoon of apple cider vinegar to the pot during the last hour of cooking.
- If you prefer a softer cabbage, cook it for a longer time.
- Serve with horseradish sauce or mustard for added zest.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg