Name: Corned Beef with Cabbage and Potatoes
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Irish
Ingredients: 3-4 lbs brisket corned beef; 1 medium head green cabbage, cut into wedges; 2 lbs Yukon Gold or red potatoes, quartered; 3 large carrots, peeled and cut into bite-sized pieces; 1 tbsp peppercorns; 1 tbsp mustard seeds; additional spices to taste

Description

Warm and hearty, this corned beef with cabbage and potatoes dish promises a comforting meal bursting with flavor. Perfect for family gatherings or cozy weeknight dinners.

Ingredients

Scale

3–4 lbs brisket corned beef
1 medium head green cabbage, cut into wedges
2 lbs Yukon Gold or red potatoes, quartered
3 large carrots, peeled and cut into bite-sized pieces
1 tbsp peppercorns
1 tbsp mustard seeds
additional spices to taste

Instructions

Prepare Your Ingredients: Rinse the brisket under cold water to remove excess brine. Slice the cabbage into wedges, chop the potatoes into quarters, and peel the carrots.
Set Up Your Cooking Vessel: Place the corned beef in a large pot or slow cooker. Add enough water to cover the meat by about an inch. Toss in the spice packet along with any additional spices you prefer.
Cook the Corned Beef: Bring the pot to a boil over medium-high heat. Once boiling, reduce heat to low and let simmer for about 2 hours until tender (or follow slow cooker instructions if using).
Add Vegetables: After two hours, carefully add cabbage wedges, potatoes, and carrots into the pot. Cover again and continue cooking for another hour until vegetables are fork-tender.
Let It Rest: Once cooked through, remove the brisket from the pot and let it rest on a cutting board for about ten minutes before slicing against the grain.
Serve It Up: Slice your corned beef into thick pieces alongside heaps of cabbage and veggies on plates or a platter. Drizzle some of that flavorful broth over everything before serving.

Nutrition

Serving Size: 1 plate (approx. 300g)
Calories: 450
Sugar: 4g
Sodium: 1100mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 28g
Cholesterol: 90mg

Keywords: For added flavor, consider experimenting with different spices like thyme or swapping out cabbage for kale. Leftovers can be stored in an airtight container in the fridge for up to four days and enjoyed as corned beef hash or sandwiches.