N Y C Corned Beef and Cabbage
Celebrate tradition and comfort with this classic N Y C Corned Beef and Cabbage recipe, a hearty dish perfect for family gatherings or St. Patrick's Day festivities. This one-pot meal features tender, slow-simmered corned beef brisket infused with aromatic bay leaves, black peppercorns, and garlic, nestled alongside an assortment of hearty vegetables like Yukon Gold potatoes, sweet carrots, and wedges of green cabbage. With minimal prep time and a long, gentle simmer, this recipe allows the bold, savory flavors to meld beautifully. Serve with a dollop of tangy Dijon or coarse-grain mustard for an added kick, and enjoy a taste of timeless, New York-inspired comfort food.
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Recipe Information
Ingredients
- 3 pounds corned beef brisket
- 12 cups cold water
- 2 yellow onions, quartered
- 4 carrots, peeled and cut into large chunks
- 4 garlic cloves, crushed
- 6 potatoes, peeled and halved (Yukon Gold or red potatoes)
- 1 small green cabbage, cut into wedges
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 0.25 cup dijon mustard (optional, for serving)
- 0.25 cup coarse grain mustard (optional, for serving)
Instructions
Place the corned beef brisket into a large pot or Dutch oven. Add the 12 cups of cold water, ensuring the beef is submerged.
Add the quartered onions, crushed garlic cloves, bay leaves, and whole black peppercorns to the pot.
Bring the water to a boil over high heat, then reduce the heat to low and cover the pot. Let the beef simmer gently for 2.5 to 3 hours, or until it is fork-tender.
About 45 minutes before the cooking time is complete, add the peeled and halved potatoes and the peeled, chunked carrots to the pot.
20 minutes before the end of cooking, add the cabbage wedges to the pot. Adjust the heat as needed to maintain a gentle simmer.
Once the cooking time is complete and all vegetables are tender, carefully remove the corned beef from the pot and place it on a cutting board. Let it rest for 10 minutes.
Slice the corned beef against the grain into thin slices. Arrange the slices on a serving platter alongside the cooked vegetables.
Serve hot with dijon mustard or coarse grain mustard on the side, if desired.
Nutrition Facts
Calories |
4280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.0 g | 259% | |
| Saturated Fat | 97.9 g | 490% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1334 mg | 445% | |
| Sodium | 14459 mg | 629% | |
| Total Carbohydrate | 265.8 g | 97% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 65.0 g | ||
| Protein | 373.4 g | 747% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 503 mg | 39% | |
| Iron | 36.7 mg | 204% | |
| Potassium | 5762 mg | 123% | |
*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.
