Ww Corned Beef and Cabbage with Red Potatoes
Celebrate the flavors of tradition with this hearty and comforting Weight Watchers Corned Beef and Cabbage with Red Potatoes recipe. Perfect for St. Patrick's Day or a cozy family dinner, this dish features tender, slow-simmered corned beef brisket infused with aromatic pickling spices and cooked alongside vibrant carrots, red potatoes, and wedges of green cabbage. The vegetables soak up the rich, savory broth, while a drizzle of melted butter and a sprinkle of fresh parsley add a touch of indulgence. With simple ingredients and easy-to-follow steps, this classic recipe is as wholesome as it is delicious. Ready in just over three hours and serving six, it's the ultimate one-pot meal for your table.
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Recipe Information
Ingredients
- 3 pounds Corned beef brisket
- 8 cups Water
- 2 tablespoons Pickling spices
- 1.5 pounds Red potatoes
- 4 Carrots
- 1 head Green cabbage
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh parsley (optional, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse the corned beef brisket under cold water to remove excess brine. Pat it dry with paper towels.
Place the corned beef into a large stockpot and cover with 8 cups of water. Add the pickling spices to the pot.
Bring the water to a boil over high heat, then reduce the heat to low, cover, and simmer for 2.5 hours or until the beef is tender. Skim off any foam that forms during cooking.
While the beef is cooking, wash and halve the red potatoes. Peel and slice the carrots into 2-inch pieces. Cut the head of cabbage into 4-6 wedges, keeping the core intact to hold the leaves together.
After 2.5 hours, add the potatoes and carrots to the pot with the brisket. Cover and cook for another 20 minutes.
Add the cabbage wedges to the pot and cook for an additional 15 minutes or until the vegetables are tender.
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 pieces.
Using a slotted spoon, transfer the vegetables to a serving platter. Drizzle the melted butter over the top and season with salt and pepper to taste.
Arrange the sliced corned beef on the platter alongside the vegetables. Garnish with chopped fresh parsley, if desired.
Serve hot and enjoy this hearty, comforting meal!
Nutrition Facts
Calories |
4126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.0 g | 285% | |
| Saturated Fat | 111.9 g | 560% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1396 mg | 465% | |
| Sodium | 14661 mg | 637% | |
| Total Carbohydrate | 202.7 g | 74% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 59.2 g | ||
| Protein | 363.0 g | 726% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 513 mg | 39% | |
| Iron | 36.0 mg | 200% | |
| Potassium | 4557 mg | 97% | |
*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.
