Traditional Corned Beef and Cabbage
Celebrate the hearty flavors of Ireland with this Traditional Corned Beef and Cabbage recipe, a timeless classic perfect for St. Patrick's Day or any comforting family meal. Tender, slow-simmered corned beef brisket is infused with aromatic pickling spices and accompanied by a medley of vibrant vegetables, including sweet carrots, creamy red potatoes, and tender wedges of green cabbage. This one-pot wonder takes minimal prep time and lets the stovetop do all the hard work, yielding a fork-tender brisket and perfectly cooked vegetables in just a few hours. Serve it with a ladle of the flavorful broth for a complete, satisfying meal that's as nutritious as it is delicious. Whether you're honoring tradition or simply craving a warm, home-cooked dish, this corned beef and cabbage recipe is sure to delight! Keywords: corned beef and cabbage, Irish recipes, traditional dishes, one-pot meal, comfort food, slow-simmered meal, St. Patrick's Day recipes.
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Recipe Information
Ingredients
- 4 pounds corned beef brisket
- 10 cups water
- 1 large yellow onion
- 4 cloves garlic cloves
- 4 large carrots
- 8 small red potatoes
- 1 head green cabbage
- 2 tablespoons pickling spices
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Place the corned beef brisket in a large stockpot or Dutch oven.
Pour 10 cups of water over the brisket, ensuring it is fully submerged. Add the pickling spices to the pot.
Peel and quarter the large yellow onion, then add it to the pot. Peel the garlic cloves and smash them with the side of a knife; add these as well.
Bring the pot to a boil over medium-high heat, then reduce the heat to low and cover. Simmer gently for 2.5 to 3 hours, or until the corned beef is tender and can be easily pierced with a fork.
While the brisket cooks, peel the carrots and cut them into 2-inch pieces. Wash the red potatoes thoroughly and leave them whole.
Once the corned beef is tender, remove it from the pot and set it aside on a plate. Cover it with foil to keep warm.
Add the carrots and red potatoes to the pot with the cooking liquid. Increase the heat to medium and let them cook for 20 minutes.
Meanwhile, remove the core from the cabbage and cut it into 4 wedges. Add the cabbage wedges to the pot after the vegetables have cooked for 20 minutes. Cook everything together for an additional 10 minutes, or until the cabbage is tender.
Slice the corned beef against the grain into 1/4-inch thick pieces.
Serve the sliced corned beef alongside the cooked cabbage, carrots, and potatoes. Ladle a bit of the cooking broth over the top for added flavor, and season with salt and pepper to taste.
Nutrition Facts
Calories |
925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 21.5 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3062 mg | 133% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 15.8 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1354 mg | 29% | |
*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.
