Description
A classic dish that brings comfort, featuring tender corned beef brisket and flavorful cabbage, perfect for family gatherings.
Ingredients
Scale
- 3–4 pounds Corned Beef Brisket
- 1 medium head Cabbage, cut into wedges
- 4 medium Carrots, peeled and cut into chunks
- 2 medium Onions, quartered
- 4 cloves Garlic, minced
- 1 tablespoon Black Peppercorns
- 2 Bay Leaves
- 2 tablespoons Mustard, served on the side
- Enough Water or Beef Broth to cover
Instructions
- Rinse the corned beef brisket under cold water and pat dry.
- In a large pot, add enough water or beef broth to cover the brisket and bring to a gentle boil.
- Place the corned beef brisket into the pot, add black peppercorns and bay leaves, and reduce heat to low.
- Cover and simmer for 2 to 2.5 hours until tender, adding more liquid if necessary.
- Prepare the vegetables: peel and chop carrots, quarter onions, and mince garlic.
- After 2 hours, add onions, carrots, and garlic to the pot and cook for another 30 minutes.
- Cut cabbage into quarters, remove the core, and cut into wedges.
- Add cabbage to the pot, cover, and cook for an additional 15-20 minutes until tender.
- Remove the brisket, let it rest for 10 minutes, then slice against the grain.
- Serve hot with mustard on the side.
Notes
Use beef broth for richer flavor and adjust vegetable quantities to your liking.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg