Corned Beef and Cabbage for a Crowd
Perfect for festive gatherings or hearty family dinners, "Corned Beef and Cabbage for a Crowd" is a classic one-pot meal that delivers incredible flavor with minimal fuss. This recipe features tender, seasoned corned beef brisket simmered to perfection alongside vibrant green cabbage, sweet carrots, and buttery red potatoes, creating a wholesome feast that serves up to 12 guests. Optional additions like a splash of beer intensify the dish's savory essence, while finishing touches of melted butter and fresh parsley elevate the presentation. With just 30 minutes of prep and an easy simmer, this traditional favorite is ideal for feeding a hungry crowd with a comforting Irish-American classic.
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Recipe Information
Ingredients
- 6 pounds corned beef brisket with seasoning packet
- 14 cups water
- 2 cups beer (optional, for added flavor)
- 2 large yellow onions
- 6 large carrots
- 4 pounds red potatoes
- 2 heads green cabbage
- 4 tablespoons unsalted butter (for garnish, optional)
- 0.25 cup fresh parsley (chopped, for garnish, optional)
Instructions
Place the corned beef brisket in a large stockpot or Dutch oven. Pour in 14 cups of water, and if desired, add 2 cups of beer for additional flavor.
Open the seasoning packet included with the corned beef and sprinkle it into the pot.
Bring the water to a boil over high heat, then reduce the heat to low. Cover the pot with a lid and simmer the corned beef for 2 1/2 hours, or until the meat is tender.
Peel and quarter the yellow onions, then add them to the pot after the brisket has cooked for 2 hours.
Peel and cut the carrots into 2-inch chunks. Wash the red potatoes and leave them whole if small, or quarter them if large. Add the carrots and potatoes to the pot when the onions have been simmering for 10 minutes.
Cut the green cabbage into wedges, removing the core as you slice. Add the cabbage to the pot during the last 20-25 minutes of cooking, ensuring it softens but retains its structure.
Once the vegetables are tender and the corned beef is fully cooked, carefully remove the meat from the pot and let it rest on a cutting board for 10 minutes before slicing.
Slice the corned beef against the grain into 1/4-inch thick slices. Serve with the vegetables on a large platter.
For an optional garnish, drizzle the vegetables with melted butter and sprinkle with chopped fresh parsley before serving.
Nutrition Facts
Calories |
785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 2638 mg | 115% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 9.1 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 1530 mg | 33% | |
*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.
