Corned Beef Cabbage Easy Style
Savor the comforting flavors of "Corned Beef Cabbage Easy Style," a classic one-pot meal that's as simple as it is satisfying. Featuring fork-tender corned beef brisket slow-simmered with aromatic garlic, bay leaves, and black peppercorns, this recipe infuses every bite with rich, homey goodness. Paired with vibrant wedges of green cabbage, sweet carrots, and buttery red potatoes, this dish is a hearty celebration of wholesome ingredients. Ready in just a few easy steps, it’s the perfect choice for a St. Patrick’s Day feast or any time you crave a cozy, traditional meal. With minimal prep time and a mouthwatering finish, this easy corned beef and cabbage recipe is a surefire way to bring comfort to your table.
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Recipe Information
Ingredients
- 3 pounds corned beef brisket
- 8 cups water
- 4 pieces garlic cloves
- 2 pieces bay leaves
- 1 tablespoon black peppercorns
- 4 pieces carrots
- 6 pieces red potatoes
- 1 head green cabbage
- 2 tablespoons unsalted butter
- 0.5 teaspoon salt
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Place the corned beef brisket in a large Dutch oven or stockpot and add enough water to cover (approximately 8 cups).
Add the garlic cloves, bay leaves, and black peppercorns to the pot.
Bring the pot to a boil over medium-high heat, then reduce the heat to low. Cover the pot and simmer the brisket for about 2.5–3 hours, or until the meat is tender.
As the corned beef cooks, peel the carrots and cut them into 2-inch pieces. Wash the red potatoes and leave them whole, or halve them if they are larger in size. Remove the outer leaves of the cabbage and cut it into wedges.
Once the corned beef is cooked, transfer it to a plate and cover it with aluminum foil to keep it warm.
Add the carrots, potatoes, and cabbage wedges to the pot with the cooking liquid. Increase the heat to medium-high, cover, and cook for 20–25 minutes, or until the vegetables are fork-tender.
While the vegetables are cooking, you can slice the corned beef against the grain into thin slices for serving.
Once the vegetables are tender, drain them and transfer them to a serving dish. Toss with butter and a sprinkle of salt for flavor.
Arrange the sliced corned beef alongside the vegetables. Garnish with freshly chopped parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 2226 mg | 97% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 12.6 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1072 mg | 23% | |
*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.
