Description
A hearty and savory dish featuring tender corned beef and vibrant cabbage, perfect for cold days and family gatherings.
Ingredients
Scale
- 3–4 pounds corned beef brisket
- 1 head of cabbage, cut into wedges
- 4–6 large carrots, cut into chunks
- 7–8 small or medium potatoes, quartered
- 4 cups beef broth or water
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 1–2 bay leaves
- Salt to taste
Instructions
- Place the corned beef brisket in a large pot or slow cooker and cover it with beef broth or water.
- Add the mustard seeds, black peppercorns, and bay leaves for that signature flavor.
- Bring the mixture to a boil, then reduce the heat to low, letting the spices mingle.
- Cover and simmer for about 2.5 to 3 hours, until the meat is tender and easy to slice.
- Add the carrots and potatoes, cooking for an additional 30 minutes to infuse the vegetables with the savory broth.
- Finally, add the cabbage and cook for another 15-20 minutes until tender.
- Slice the corned beef against the grain and serve it with the vegetables, showcasing a beautiful medley of flavors.
Notes
To enhance flavor, soak the corned beef in water for a few hours before cooking to reduce excess salt. A pressure cooker can shorten cooking time considerably.
- Prep Time: 15 minutes
- Cook Time: 195 minutes
- Category: Main Course
- Method: Braised
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg