Description
A traditional Irish dish enjoyed on St. Patrick’s Day.
Ingredients
Scale
- 2 lbs corned beef
- 1 head of cabbage, cut into wedges
- 4 large carrots, peeled and cut into chunks
- 6 medium potatoes, peeled and quartered
- 1 onion, quartered
- 4 cups beef broth
- 1 teaspoon black peppercorns
- 2 bay leaves
Instructions
- Place the corned beef in a large pot.
- Add the onion, peppercorns, bay leaves, and beef broth.
- Bring to a boil, then reduce to a simmer.
- Cover and cook for about 2 hours.
- Add the potatoes and carrots, and cook for another 30 minutes.
- Add the cabbage and cook for an additional 15 minutes.
- Remove the meat and let it rest before slicing.
- Serve with vegetables and broth.
Notes
- Leftovers can be used in sandwiches.
- Adjust seasoning to taste.
- Pair with Irish soda bread for a complete meal.
- 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: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: irish st patricks day food