Description
A traditional dish featuring corned beef and cabbage, perfect for St. Patrick’s Day.
Ingredients
Scale
- 3 pounds corned beef brisket
- 1 large onion, quartered
- 4 cloves garlic, minced
- 6 cups water
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 head green cabbage, cut into wedges
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and quartered
Instructions
- Place the corned beef in a large pot.
- Add onion, garlic, water, peppercorns, and mustard seeds.
- Bring to a boil, then reduce heat to simmer.
- Cover and cook for 2.5 to 3 hours, until meat is tender.
- Add cabbage, carrots, and potatoes to the pot.
- Cook for an additional 30-40 minutes, until vegetables are tender.
- Remove meat and let rest before slicing.
- Serve with vegetables on the side.
Notes
- Adjust water as needed to keep the meat submerged.
- For extra flavor, add bay leaves or other herbs.
- Leftovers can be used in sandwiches or hash.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: corned beef, cabbage, Irish dish, St. Patrick's Day