Experience the luck of the Irish with our Classic Corned Beef and Cabbage recipe. This traditional dish is perfect for Saint Patrick’s Day or any time you’re in the mood for a hearty, comforting meal.
Classic Corned Beef and Cabbage
Our Classic Corned Beef and Cabbage is a delightful Irish tradition, perfect for a hearty meal on any day of the year.
Equipment
- Large Dutch oven
- Sharp Knife
- Cutting board
Ingredients
- 3 lbs corned beef brisket
- 1 large onion, quartered
- 4 cloves garlic, minced
- 1 tsp black peppercorns
- 2 bay leaves
- 6 large carrots, peeled and cut into chunks
- 6 medium potatoes, peeled and quartered
- 1 medium head of cabbage, cut into wedges
Instructions
- Place the corned beef brisket in the Dutch oven and cover with water. Add the onion, garlic, peppercorns, and bay leaves.
- Bring the water to a boil, then reduce the heat and simmer, covered, for 2 hours.
- Add the carrots, potatoes, and cabbage to the pot and continue simmering for another hour, or until the vegetables are tender.
- Remove the corned beef from the pot and let it rest for a few minutes before slicing. Serve the beef with the vegetables and some of the cooking liquid.
Notes
Ensure the corned beef is cooked long enough so it’s tender. Leftovers can be used for sandwiches the next day.
Our Classic Corned Beef and Cabbage is a satisfying meal that embodies the essence of Irish cuisine. Warm, filling, and packed with flavor, it’s sure to be a hit at your dinner table.
Recipe Difficulty: Easy
Complete Nutritional Information per Serving
- Calories: 600
- Total Fat: 30g
- Saturated Fat: 10g
- Cholesterol: 120mg
- Sodium: 1800mg
- Total Carbohydrates: 50g
- Dietary Fiber: 8g
- Sugars: 6g
- Protein: 35g
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