Corned Beef and Cabbage the Right Way
Discover the classic comfort of "Corned Beef and Cabbage the Right Way," a foolproof recipe that ensures tender, flavorful results every time. Simmered slowly in a savory broth infused with pickling spices, the corned beef brisket turns melt-in-your-mouth tender while infusing the accompanying cabbage, carrots, potatoes, and onion with rich, hearty flavors. A final touch of melted butter and fresh parsley takes this comforting Irish-American staple to new heights. Perfect for St. Patrick's Day or a cozy family dinner, this recipe balances simplicity and tradition, making it a go-to for flavorful, crowd-pleasing meals.
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Recipe Information
Ingredients
- 4 pounds corned beef brisket
- 1 head cabbage, medium-sized
- 4 carrots, peeled and cut into large pieces
- 6 potatoes, medium-sized, peeled and halved
- 1 yellow onion, peeled and quartered
- 4 garlic cloves, peeled and smashed
- 6 cups beef broth
- 2 cups water
- 2 tablespoons pickling spice (often included with corned beef brisket)
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped (for garnish)
- to taste salt
- to taste black pepper
Instructions
Start by rinsing the corned beef brisket under cold water to remove excess brine. Pat it dry with paper towels.
In a large stockpot or Dutch oven, place the rinsed corned beef brisket. Add the beef broth, water, and pickling spice to the pot.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the pot and allow the corned beef to simmer gently for approximately 3 hours, or until it is fork-tender. Check periodically to ensure the liquid level is sufficient; add more water if needed.
After the beef has cooked for 3 hours, add the potatoes, carrots, onions, and garlic to the pot. Nestle the vegetables around the corned beef.
Simmer for an additional 30 minutes, or until the potatoes and carrots are tender but not falling apart.
While the vegetables are cooking, cut the cabbage into wedges. Add the cabbage wedges to the pot during the last 15 minutes of cooking.
Once everything is fully cooked, carefully remove the corned beef from the pot and let it rest on a cutting board for 10 minutes before slicing.
Transfer the vegetables and cabbage to a serving platter. Drizzle the vegetables with melted butter and season with salt and black pepper to taste.
Slice the corned beef against the grain into 1/4-inch-thick slices. Arrange the slices on the platter alongside the vegetables.
Garnish with freshly chopped parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
5690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.6 g | 373% | |
| Saturated Fat | 145.6 g | 728% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1841 mg | 614% | |
| Sodium | 24019 mg | 1044% | |
| Total Carbohydrate | 304.0 g | 111% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 90.6 g | ||
| Protein | 504.7 g | 1009% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 687 mg | 53% | |
| Iron | 48.3 mg | 268% | |
| Potassium | 6904 mg | 147% | |
*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.
