Description
A festive dish for St. Patrick’s Day celebration.
Ingredients
Scale
- 2 lbs corned beef
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 head cabbage, cut into wedges
- 4 large carrots, peeled and chopped
- 4 large potatoes, peeled and cubed
- 1 tablespoon mustard seeds
- Salt and pepper to taste
Instructions
- Rinse the corned beef under cold water.
- Place the corned beef in a large pot and add the onion, garlic, and beef broth.
- Bring to a boil, then reduce heat and simmer for 2.5 hours.
- Add carrots and potatoes and cook for 20 minutes.
- Add cabbage and cook for another 15 minutes.
- Remove the corned beef and let it rest before slicing.
- Serve with vegetables on the side.
Notes
- Adjust seasoning according to taste.
- Serve with mustard or horseradish.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: St. Patrick's Day, corned beef, Irish cuisine