Corned Beef and Cabbage Dinner
Celebrate St. Patrick's Day or any family gathering with this hearty and comforting Corned Beef and Cabbage Dinner! This classic Irish-American dish features tender corned beef brisket slow-simmered with aromatic garlic and a spice packet, creating a flavorful broth that perfectly complements the medley of vibrant vegetables—carrots, onions, red potatoes, and green cabbage. The recipe is easy to follow, with just 15 minutes of prep time and a leisurely simmer that fills your kitchen with irresistible aromas. Serve this satisfying one-pot meal with a dollop of tangy whole-grain mustard or crusty Irish soda bread for an authentic and unforgettable experience. Perfect for cozy dinners or festive feasts, this traditional meal is sure to impress with its simple ingredients and rich flavors! Keywords: Corned Beef and Cabbage, Irish-American dinner, one-pot meal, classic St. Patrick's Day recipe.
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Recipe Information
Ingredients
- 3 pounds corned beef brisket
- 8 cups water
- 4 large carrots
- 2 medium yellow onions
- 6 medium red potatoes
- 1 head green cabbage
- 0.25 cup whole grain mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 large garlic cloves
- 1 packet spice packet (included with corned beef brisket)
Instructions
Rinse the corned beef brisket under cold water to remove any excess brine. Pat it dry with paper towels.
Place the brisket in a large stockpot or Dutch oven. Add the spice packet (included with the corned beef), water, peeled garlic cloves, salt, and black pepper.
Bring the water to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for approximately 2.5 hours, or until the corned beef is tender.
While the beef is cooking, peel the carrots and cut them into 2-inch pieces. Peel and quarter the onions. Leave the potatoes unpeeled but wash them thoroughly.
Cut the green cabbage into quarters, removing the core. Set all the prepared vegetables aside.
After 2.5 hours, add the carrots, onions, and potatoes to the pot. Simmer for an additional 30 minutes, partially covered.
Finally, add the cabbage and cook for another 20 minutes, or until the vegetables are tender but not mushy.
Carefully remove the corned beef from the pot and let it rest on a cutting board for 10 minutes before slicing against the grain.
Using a slotted spoon, transfer the vegetables to a serving platter. Arrange the sliced corned beef on top or alongside the vegetables.
Serve with a side of whole grain mustard or your favorite Irish soda bread.
Nutrition Facts
Calories |
4387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.4 g | 261% | |
| Saturated Fat | 98.2 g | 491% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1334 mg | 445% | |
| Sodium | 1334657 mg | 58029% | |
| Total Carbohydrate | 284.6 g | 103% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 71.6 g | ||
| Protein | 372.6 g | 745% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 578 mg | 44% | |
| Iron | 38.5 mg | 214% | |
| Potassium | 6280 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
