Irish American Corned Beef and Cabbage
Celebrate the comforting flavors of Irish-American cuisine with this classic Corned Beef and Cabbage recipe. Perfectly tender corned beef brisket is simmered with garlic, onions, fragrant bay leaves, and peppercorns, creating a rich, savory broth. Hearty carrots, red potatoes, and crisp wedges of green cabbage are added to the pot, soaking up all the delicious flavors. Ready in just a few simple steps, this dish is as wholesome as it is satisfying—a perfect centerpiece for St. Patrick's Day or any cozy family dinner. Garnish with fresh parsley and a dab of melted butter for an extra touch of indulgence. This hearty one-pot meal brings together old-world tradition and ease of preparation in the most delicious way.
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Recipe Information
Ingredients
- 4 pounds corned beef brisket (with spice packet)
- 8 cups water
- 1 yellow onion, peeled and quartered
- 3 garlic cloves, smashed
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 4 carrots, peeled and cut into large chunks
- 1.5 pounds small red potatoes, halved
- 1 head green cabbage, cut into wedges
- 2 tablespoons unsalted butter (optional, for serving)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the corned beef brisket under cold water to remove excess salt and pat dry.
Place the corned beef in a large pot or Dutch oven. Add water, onion, garlic, bay leaves, and black peppercorns. If your corned beef came with a spice packet, add the spices as well.
Bring the pot to a boil over high heat, then reduce the heat to low and cover. Simmer gently for 3 hours or until the corned beef is tender.
After 3 hours, add the carrots and potatoes to the pot, ensuring they are submerged in the broth. Simmer for an additional 30 minutes.
Add the cabbage wedges to the pot and cook for 20-25 minutes more, or until the cabbage is tender but still holds its shape.
Carefully remove the corned beef from the pot and let it rest on a cutting board for 10 minutes before slicing against the grain into thin slices.
Using a slotted spoon, transfer the vegetables to a serving platter. Optional: Toss them with butter and parsley for extra flavor.
Serve the sliced corned beef alongside the vegetables, spooning some of the cooking liquid over the top if desired for added moisture and flavor.
Nutrition Facts
Calories |
5657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 367.9 g | 472% | |
| Saturated Fat | 143.1 g | 715% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1344 mg | 448% | |
| Sodium | 18313 mg | 796% | |
| Total Carbohydrate | 245.4 g | 89% | |
| Dietary Fiber | 54.6 g | 195% | |
| Total Sugars | 64.4 g | ||
| Protein | 352.1 g | 704% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1075 mg | 83% | |
| Iron | 39.0 mg | 217% | |
| Potassium | 10292 mg | 219% | |
*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.
