Description
A hearty and comforting dish of corned beef and cabbage, perfect for family dinners.
Ingredients
Scale
- 3-4 pounds corned beef brisket
- 1 onion, quartered
- 4 carrots, cut into chunks
- 1 head of cabbage, cut into wedges
- 4 cups beef broth
- 2 cups water
- 1 teaspoon black peppercorns
- 2 bay leaves
Instructions
- Place the corned beef brisket in the bottom of the Dutch oven.
- Add the quartered onion, carrots, peppercorns, and bay leaves.
- Pour in the beef broth and water until the brisket is covered.
- Bring to a boil, then reduce heat, cover, and simmer for 2.5 to 3 hours.
- Add the cabbage wedges and cook for an additional 30 minutes.
- Remove the corned beef from the pot and let it rest before slicing.
- Serve with vegetables.
Notes
- For enhanced flavor, you can add spices such as mustard seeds or cloves.
- Let the corned beef rest for at least 10 minutes before slicing to retain its juices.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braised
- Cuisine: Irish
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg