Sweet Tasting Corned Beef and Cabbage
Discover a delightful twist on a classic Irish comfort dish with this Sweet Tasting Corned Beef and Cabbage recipe! Perfectly seasoned corned beef brisket is simmered to tender perfection in a flavorful broth infused with brown sugar, apple cider vinegar, and aromatic bay leaves and peppercorns. Accompanied by hearty potatoes, carrots, onion, and wedges of tender green cabbage, this meal is elevated by a luscious honey-butter glaze that drizzles sweetness over the vegetables. With easy preparation and packed with rich, balanced flavors, this dish is a must-try for your next family dinner or festive occasion. Serve warm with a sprinkle of fresh parsley for a cozy, colorful plate that blends traditional and sweet-savory elements flawlessly.
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Recipe Information
Ingredients
- 3 pounds corned beef brisket
- 8 cups water
- 0.5 cups brown sugar
- 2 tablespoons apple cider vinegar
- 3 bay leaves
- 1 tablespoon black peppercorns
- 6 small yellow potatoes
- 4 carrots, peeled and thickly sliced
- 1 yellow onion, quartered
- 1 head green cabbage, cut into wedges
- 2 tablespoons honey
- 2 tablespoons butter
- 1 teaspoon salt
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Rinse the corned beef brisket under cold water to remove excess salt, then place it in a large pot or Dutch oven.
Add 8 cups of water to the pot, ensuring the brisket is fully submerged.
Stir in the brown sugar and apple cider vinegar. Add the bay leaves and black peppercorns.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for approximately 2.5 hours, or until the beef is tender when pierced with a fork.
After 2.5 hours, add the potatoes, carrots, and onion to the pot. Simmer for an additional 30 minutes.
Add the cabbage wedges to the pot and cook for another 15-20 minutes until the cabbage is tender but not overly soft.
While the cabbage cooks, melt the butter in a small saucepan over low heat. Stir in the honey and salt until thoroughly combined. Remove from heat and set aside.
Carefully remove the corned beef from the pot and let it rest on a cutting board for 5 minutes. Slice it against the grain into thin slices.
Remove the vegetables from the pot with a slotted spoon and transfer them to a serving platter.
Drizzle the melted honey-butter mixture over the vegetables for added sweetness and flavor.
Arrange the sliced corned beef on the platter alongside the vegetables. Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
4917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.3 g | 284% | |
| Saturated Fat | 110.1 g | 550% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1400 mg | 467% | |
| Sodium | 15017 mg | 653% | |
| Total Carbohydrate | 399.3 g | 145% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 191.4 g | ||
| Protein | 376.6 g | 753% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 954 mg | 73% | |
| Iron | 41.3 mg | 229% | |
| Potassium | 7339 mg | 156% | |
*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.
