Description
A festive dish perfect for St. Patrick’s Day celebrations.
Ingredients
Scale
- 2 pounds corned beef
- 1 cabbage, chopped
- 4 carrots, sliced
- 4 potatoes, quartered
- 6 cups water
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 2 bay leaves
Instructions
- Place the corned beef in a large pot.
- Add water, mustard seeds, peppercorns, and bay leaves.
- Bring to a boil, then reduce heat and simmer for 2 hours.
- Add potatoes and carrots, cooking for an additional 30 minutes.
- Add cabbage and cook for 15 more minutes.
- Remove the meat and let it rest before slicing.
- Serve the meat with vegetables on the side.
Notes
- Adjust seasoning as desired.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 1500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg
Keywords: st patrick's day food, corned beef, irish cuisine