Description
Corned Beef and Cabbage is a classic, hearty dish that’s perfect for special occasions or a cozy family dinner. Tender corned beef, flavorful cabbage, potatoes, and carrots combine to create the ultimate comfort meal. This dish is easy to make and packed with savory, salty, and slightly tangy flavors that everyone will love.
Ingredients
- 3–4 lb corned beef brisket
- 1 medium head of cabbage, cut into wedges
- 6 Yukon gold or red potatoes, peeled and cut into chunks
- 4–5 medium carrots, peeled and cut into chunks
- 1 large onion, peeled and cut into quarters
- 3 garlic cloves, smashed
- 2–3 bay leaves
- 1 tbsp black peppercorns
- Mustard (for serving, optional)
- Water (for cooking the corned beef)
Instructions
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Prepare the Corned Beef:
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Rinse the corned beef brisket under cold water to remove excess salt.
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Place the brisket in a large pot or Dutch oven and cover with water. Add the seasoning packet that comes with the corned beef, bay leaves, peppercorns, and garlic.
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Bring to a boil, then reduce the heat to low and simmer for 2.5-3 hours, until the corned beef is tender.
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Add the Vegetables:
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Peel and chop the potatoes and carrots, then add them to the pot. Add the sliced onion as well.
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Let the vegetables cook for about 20-30 minutes, or until they are tender but still hold their shape.
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Add the Cabbage:
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Cut the cabbage into wedges. After the potatoes and carrots have cooked, gently add the cabbage to the pot.
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Cover and cook for an additional 15-20 minutes until the cabbage is tender and bright green.
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Slice the Corned Beef:
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Once the corned beef is tender, remove it from the pot and let it rest for 10 minutes.
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Slice against the grain to ensure the meat is tender and easy to chew.
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Serve and Enjoy:
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Arrange the corned beef, cabbage, potatoes, and carrots on a serving platter.
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Drizzle some of the flavorful cooking liquid over the dish, and serve with mustard on the side for an extra kick.
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Notes
- Low and Slow Cooking: Cook the corned beef low and slow to ensure it becomes tender and flavorful.
- Cooking Liquid: Don’t discard the cooking liquid! It’s packed with flavor and can be used to flavor the potatoes, vegetables, or even soups the next day.
- Rest the Meat: Allow the corned beef to rest for a few minutes before slicing so it retains its juices.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 33g
- Cholesterol: 80mg