Description
A classic dish that brings warmth and comfort, perfect for St. Patrick’s Day or any family gathering.
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
For extra flavor, use beef broth instead of water. Make sure to slice the brisket against the grain for tender pieces. Feel free to add other vegetables like potatoes or turnips for more variety.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg