Description
Delicious Corned Beef and Cabbage for Cozy Home Dinners
Ingredients
Scale
- 3 to 3.5 pounds corned beef brisket
- 2 pieces bay leaves
- 1.5 pounds baby potatoes
- 6 medium carrots
- 1 head green cabbage
Instructions
- In a large stock pot or Dutch oven, place the corned beef brisket, along with the spice packet and bay leaves. Pour enough water to cover everything completely.
- Bring your pot to a boil, then reduce the heat to a simmer and cover. Cook the brisket for 2 ½ to 3 hours, allowing it to become tender (about 50 minutes per pound).
- Toss in the baby potatoes and carrots, cooking for 10 to 15 minutes until they are almost tender. Then, add the wedges of cabbage and let them cook for another 15 minutes, until they are perfectly tender.
- Carefully transfer the brisket to a cutting board and the vegetables to a separate serving platter. Slice the brisket against the grain and serve it alongside the potatoes, carrots, and cabbage.
- For an extra kick, offer horseradish sauce and a sprinkle of freshly chopped parsley. Optionally, a drizzle of garlic butter on the vegetables elevates the dish beautifully!
Notes
- This dish is great for family gatherings.
- Leftovers can be reheated for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Corned Beef Cabbage