Corned Beef & Cabbage
Prep: 15 min
Cook: 210 min
Total: 225 min
Serves: 8
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Tender, succulent corned beef brisket paired with flavorful garlic and a medley of hearty vegetables creates a dish that is as comforting as it is delicious. The rich, savory broth seeps into the potatoes and vibrant cabbage, making each bite a delightful experience. Perfect for a cozy family dinner or a festive St. Patrick's Day celebration, this classic meal is sure to bring everyone together around the table, filling your home with warmth and inviting aromas.
Ingredients
Ingredients
- 3-4 Lb Corned Beef Brisket
- 1 Large Onion - Quartered
- 3 Cloves Garlic - Minced
- 4 Cups Beef Broth
- Water
- 1 1/2 Lbs Potato - Halved
- 4 Large Carrot - Chopped
- 1 Small Cabbage - Wedged
- 2 Tbsp Butter
- 1 Tbsp Dijon Mustard
- Parsley - Garnish
Directions
Directions
- Rinse the corned beef briefly under cold water and place it fat-side up in a large Dutch oven or heavy pot.
- Add the seasoning packet, onion and garlic.
- Pour in the beef broth and enough water to almost cover the meat.
- Bring to a gentle boil, reduce to low, cover and simmer for 2½–3½ hours, until the corned beef is fork-tender.
- Add the potatoes and carrots during the final 30–35 minutes of cooking.
- Add the cabbage wedges during the final 15 minutes so they become tender without turning mushy.
- Transfer the corned beef to a cutting board and let it rest for 10 minutes.
- Toss the cooked vegetables with butter and a little black pepper.
- Slice the corned beef against the grain into thick slices.
- Serve with the cabbage, potatoes and carrots, spooning a little of the cooking broth over everything.
- Garnish with fresh parsley and serve with Dijon or whole-grain mustard on the side.
Nutrition
Per serving · 8 servingsCalories
450
Fat
22 g
Saturated fat
9 g
Carbohydrates
36 g
Sugar
3 g
Fiber
5 g
Protein
30 g
Sodium
900 mg
Cholesterol
90 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 3-4 Lb Corned Beef Brisket
- 1 Large Onion - Quartered
- 3 Cloves Garlic - Minced
- 4 Cups Beef Broth
- Water
- 1 1/2 Lbs Potato - Halved
- 4 Large Carrot - Chopped
- 1 Small Cabbage - Wedged
- 2 Tbsp Butter
- 1 Tbsp Dijon Mustard
- Parsley - Garnish
Recipe Related Shopping
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