My Favorite Corned Beef and Cabbage
Savor the timeless comfort of "My Favorite Corned Beef and Cabbage," a hearty one-pot meal perfect for any occasion. This recipe combines tender, slow-simmered corned beef brisket with a medley of colorful vegetables, including sweet carrots, creamy potatoes, and crisp green cabbage, for a meal that's as satisfying as it is flavorful. Infused with aromatic garlic, bay leaves, and warm spices like mustard seeds and peppercorns, every bite bursts with savory goodness. Finished with a buttery parsley garnish, this dish is as easy to prepare as it is delicious, making it ideal for family dinners or festive gatherings. With minimal prep time and only one pot to clean, this classic Irish-inspired dish will quickly become a favorite in your rotation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds corned beef brisket
- 8 cups water
- 1 large onion
- 4 large carrots
- 6 medium potatoes
- 1 head green cabbage
- 3 whole garlic cloves
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 2 tablespoons butter
- 2 tablespoons parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Rinse the corned beef brisket under cold water to remove excess brine and pat dry.
Place the corned beef in a large pot or Dutch oven and add the water, onion (peeled and quartered), garlic cloves, bay leaves, peppercorns, and mustard seeds.
Bring the pot to a boil over high heat. Once it starts boiling, reduce the heat to low, cover, and simmer for 2.5 to 3 hours, or until the corned beef is tender and easily pierced with a fork.
About 30 minutes before the corned beef is done cooking, peel and chop the carrots into large chunks, quarter the potatoes, and core and cut the cabbage into wedges.
Add the carrots and potatoes to the pot and let them cook for 15 minutes.
Add the cabbage to the pot and cook for an additional 15 minutes, or until all the vegetables are tender.
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 slices.
Meanwhile, using a slotted spoon, remove the vegetables from the pot and place them on a serving dish. Toss them gently with butter, parsley, salt, and pepper to season.
Serve the sliced corned beef alongside the vegetables. Optionally, drizzle a little of the cooking liquid over the corned beef for extra moisture and flavor.
Enjoy your hearty and delicious Corned Beef and Cabbage!
Nutrition Facts
Calories |
4817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.9 g | 284% | |
| Saturated Fat | 110.8 g | 554% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1400 mg | 467% | |
| Sodium | 13684 mg | 595% | |
| Total Carbohydrate | 352.9 g | 128% | |
| Dietary Fiber | 47.7 g | 170% | |
| Total Sugars | 73.0 g | ||
| Protein | 382.3 g | 765% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 631 mg | 49% | |
| Iron | 43.6 mg | 242% | |
| Potassium | 8411 mg | 179% | |
*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.
