Corned Beef for the Soul
Savor the ultimate comfort food with "Corned Beef for the Soul," a hearty, soul-warming dish that's perfect for family dinners or special occasions. This classic recipe features a tender, melt-in-your-mouth corned beef brisket simmered in a rich blend of beer, water, and pickling spices, accompanied by vibrant vegetables like carrots, potatoes, and cabbage. Infused with the savory aromas of garlic, onion, and black pepper, each bite is packed with flavor and nostalgia. With a prep time of just 20 minutes and a low-and-slow simmer for three hours, this one-pot meal is as easy as it is satisfying. Serve it with fresh parsley for a pop of color and a ladle of the savory broth for the ultimate finishing touch. Whether you're celebrating St. Patrick's Day or seeking a cozy, crowd-pleasing entrée, this recipe is guaranteed to nourish both the body and the soul.
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Recipe Information
Ingredients
- 3 pounds Corned beef brisket
- 8 cups Water
- 1 bottle Beer
- 1 large Onion
- 4 Carrots
- 6 medium Potatoes (Yukon Gold or red)
- 1 small head Green cabbage
- 4 Garlic cloves
- 2 tablespoons Pickling spice blend
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Place the corned beef brisket in a large pot or Dutch oven. Add 8 cups of water, 1 bottle of beer, the pickling spice blend, salt, and black pepper.
Peel and slice the onion into large wedges. Smash the garlic cloves. Add the onion and garlic to the pot.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 2.5 hours, checking occasionally to ensure the meat is submerged.
Peel and cut the carrots into large chunks. Wash and halve the potatoes. After the meat has simmered for 2.5 hours, add the carrots and potatoes to the pot.
Cut the cabbage into wedges and add it to the pot 30 minutes before the end of the cooking time.
Check the meat for tenderness. It should easily pull apart with a fork. If not tender, cook for an additional 15-30 minutes.
Carefully remove the corned beef from the pot and let it rest on a cutting board for 10 minutes. Slice it against the grain into thin pieces.
Serve the sliced corned beef with the vegetables and a ladle of broth poured over the top. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
4363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.6 g | 255% | |
| Saturated Fat | 98.1 g | 490% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1334 mg | 445% | |
| Sodium | 14708 mg | 639% | |
| Total Carbohydrate | 275.0 g | 100% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 67.4 g | ||
| Protein | 373.1 g | 746% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 581 mg | 45% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 5872 mg | 125% | |
*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.
