New Zealand Corned Beef Hot Pot
Warm up your kitchen with the comforting flavors of a New Zealand Corned Beef Hot Pot, a hearty and wholesome one-pot meal perfect for family dinners or cozy gatherings. Featuring tender corned beef brisket simmered to perfection in a rich, aromatic beef stock enhanced with bay leaves and peppercorns, this dish is layered with classic root vegetables like carrots, potatoes, and green cabbage for a satisfying depth of flavor. The slow-cooked process ensures the meat is melt-in-your-mouth tender, while the addition of fresh parsley lends a burst of brightness. Ready in just a few simple steps, this recipe transforms everyday ingredients into a soul-soothing dish that pairs wonderfully with crusty bread. Ideal for fans of traditional comfort foods, this hot pot is sure to become a new favorite on your dinner table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.2 kg corned beef brisket
- 1 onion
- 3 garlic cloves
- 3 carrots
- 4 medium potatoes
- 0.5 head green cabbage
- 2 bay leaf
- 10 black peppercorns
- 1.5 liters beef stock
- 2 tbsp parsley
- 1 tsp salt
- 0.5 tsp pepper
Instructions
Rinse the corned beef brisket under cold water to remove excess brine, and place it in a large pot or Dutch oven.
Peel and cut the onion into quarters. Peel and smash the garlic cloves. Add both to the pot with the corned beef.
Pour the beef stock into the pot to cover the meat. If necessary, add enough water to ensure the brisket is fully submerged.
Add the bay leaves and black peppercorns to the pot. Bring the liquid to a boil over medium-high heat, then reduce the heat to low and simmer for 90 minutes, skimming off any foam or impurities that rise to the surface.
While the corned beef is simmering, peel and chop the carrots into large pieces. Peel and quarter the potatoes. Slice the cabbage into thick wedges.
After 90 minutes of simmering, add the carrots and potatoes to the pot. Cover and continue to simmer for another 40 minutes.
Add the cabbage wedges to the pot and continue cooking for another 20 minutes, or until the cabbage is tender and the corned beef is easily pierced with a fork.
Carefully remove the corned beef from the pot and let it rest for 10 minutes before slicing it into thick pieces.
Ladle the hot pot broth with the vegetables into serving bowls. Place slices of the corned beef on top, garnish with freshly chopped parsley, and season with additional salt and pepper to taste.
Serve hot with crusty bread or dinner rolls on the side.
Nutrition Facts
Calories |
3897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.1 g | 228% | |
| Saturated Fat | 87.9 g | 440% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1176 mg | 392% | |
| Sodium | 18811 mg | 818% | |
| Total Carbohydrate | 253.1 g | 92% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 52.2 g | ||
| Protein | 346.0 g | 692% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 512 mg | 39% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 6717 mg | 143% | |
*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.
