Description
A classic dish served on St. Patrick’s Day, featuring corned beef and cabbage.
Ingredients
Scale
- 3 pounds corned beef brisket
- 1 large head of cabbage, cut into wedges
- 4 large carrots, peeled and cut into chunks
- 6 medium potatoes, peeled and quartered
- 1 onion, quartered
- 2 cups beef broth
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 2 bay leaves
Instructions
- Rinse the corned beef under cold water.
- Place the corned beef in a large pot and cover with beef broth.
- Add mustard seeds, peppercorns, and bay leaves.
- Bring to a boil, then reduce heat and simmer for 2.5 to 3 hours.
- Add potatoes, carrots, and onion. Cook for 30 minutes.
- Add cabbage and cook for another 15 minutes.
- Remove meat and vegetables. Slice the corned beef and serve with vegetables.
Notes
- Serve with mustard or horseradish for added flavor.
- Leftovers can be used in sandwiches.
- Adjust cooking times based on the size of the brisket.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Boiling
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: traditional st patricks day food