Name: Corned Beef and Cabbage
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 3 h 40 min
Cuisine: Irish-American
Ingredients: 3-4 lbs corned beef brisket (with spice packet); 10 cups water; 1 onion, quartered; 3 garlic cloves, smashed; 2 bay leaves; 1 teaspoon black peppercorns; 1 tablespoon mustard seeds; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cloves; 8-10 small potatoes, peeled; 4 large carrots, peeled and cut into large chunks; 1/2 head of cabbage, cut into wedges; 2 tablespoons butter (optional); Fresh parsley, chopped (for garnish)

Description

Corned Beef and Cabbage is a classic Irish dish, perfect for St. Patrick’s Day or any hearty meal. The tender, flavorful corned beef is cooked with cabbage, carrots, and potatoes in a savory broth, creating a comforting, well-rounded dish.

Ingredients

3–4 lbs corned beef brisket (with spice packet)
10 cups water
1 onion, quartered
3 garlic cloves, smashed
2 bay leaves
1 teaspoon black peppercorns
1 tablespoon mustard seeds
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
8–10 small potatoes, peeled
4 large carrots, peeled and cut into large chunks
1/2 head of cabbage, cut into wedges
2 tablespoons butter (optional)
Fresh parsley, chopped (for garnish)

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Instructions

Rinse the corned beef under cold water to remove excess brine. Place it in a large pot or Dutch oven and cover with 10 cups of water.
Add the onion, garlic, bay leaves, peppercorns, mustard seeds, ginger, and cloves. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 2 1/2 to 3 hours, or until the corned beef is fork-tender.
After the corned beef is cooked, add the potatoes and carrots to the pot. Continue to simmer for about 20 minutes, or until the vegetables are tender.
Once the potatoes and carrots are cooked, add the cabbage wedges to the pot. Cook for an additional 10-15 minutes, until the cabbage is tender but not mushy.
Remove the corned beef from the pot and let it rest for a few minutes before slicing against the grain.
Serve the corned beef with the cooked vegetables, drizzling some of the cooking broth over the top. Optional: Add a pat of butter to the cabbage for extra richness.
Garnish with fresh parsley and serve warm.

Notes

For a more flavorful broth, you can add a splash apple cider vinegar during the simmering process.
Leftover corned beef can be used for sandwiches or added to soups for another meal.
If you prefer your cabbage a bit more crispy, you can sauté the cabbage wedges in butter or oil after boiling.

Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Category: Main Course
Method: Simmering
Cuisine: Irish-American

Nutrition

Serving Size: 1 plate
Calories: 480
Sugar: 7g
Sodium: 980mg
Fat: 19g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 7g
Protein: 35g
Cholesterol: 90mg