Traditional Irish Corned Beef and Cabbage
Celebrate the flavors of Irish tradition with this comforting recipe for Traditional Irish Corned Beef and Cabbage, the ultimate one-pot meal perfect for St. Patrick's Day or any cozy dinner. Tender corned beef brisket is simmered to perfection with fragrant spices, hearty carrots, creamy red potatoes, and wedges of soft green cabbage, creating a medley of melt-in-your-mouth textures and savory flavors. Butter-drizzled vegetables, a touch of salt and pepper, and a garnish of fresh parsley elevate this simple classic into an irresistible feast. With just 15 minutes of prep and a slow simmering process that lets your kitchen fill with enticing aromas, this crowd-pleasing dish is both easy to make and deeply satisfying. Serve it hot with a side of zesty mustard or horseradish for an authentic Irish experience that'll keep everyone coming back for more!
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Recipe Information
Ingredients
- 3 pounds corned beef brisket
- 8 cups water
- 1 spice packet (included with the corned beef)
- 1 yellow onion (quartered)
- 4 carrots (peeled and cut into 2-inch pieces)
- 6 red potatoes (halved)
- 1 head green cabbage (cored and cut into wedges)
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Remove the corned beef brisket from its packaging and rinse it under cold water to remove excess brine.
Place the brisket in a large stockpot or Dutch oven. Add the 8 cups of water, spice packet, and the quartered yellow onion.
Bring the water to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook for 2.5 hours or until the brisket is tender.
After 2.5 hours, add the carrots and red potatoes to the pot with the corned beef. Cook for an additional 20 minutes.
Add the cabbage wedges to the pot and cook for another 15 minutes, or until the cabbage is tender but not falling apart.
Carefully 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.
Using a slotted spoon, transfer the vegetables to a serving platter. Drizzle the melted butter over the vegetables and season with salt and black pepper to taste.
Arrange the sliced corned beef on the platter with the vegetables. Garnish with fresh chopped parsley before serving.
Serve hot with mustard or horseradish on the side, if desired.
Nutrition Facts
Calories |
4164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.8 g | 283% | |
| Saturated Fat | 111.2 g | 556% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1396 mg | 465% | |
| Sodium | 14699 mg | 639% | |
| Total Carbohydrate | 209.5 g | 76% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 76.2 g | ||
| Protein | 366.7 g | 733% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 675 mg | 52% | |
| Iron | 34.5 mg | 192% | |
| Potassium | 5446 mg | 116% | |
*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.
