Description
Savor the flavors of St. Patrick’s Day with this classic Irish corned beef and cabbage recipe, a comforting dish that brings family and friends together.
Ingredients
Scale
- 3–4 lbs brisket or round cut corned beef
- 1 medium green cabbage, quartered
- 3–4 carrots, chopped
- 4 Yukon Gold potatoes, quartered
- 4 cups beef broth or water
- 10 peppercorns
- 2 bay leaves
- Mustard (for serving)
Instructions
- Rinse the corned beef under cold water to remove excess salt. Soak in water for an hour if you prefer less saltiness.
- In a large pot or Dutch oven, place the rinsed corned beef and cover it with broth or water. Add bay leaves and peppercorns.
- Bring to a boil over medium-high heat. Reduce heat and simmer gently for 2-3 hours until tender.
- Once the meat is fork-tender, add potatoes, carrots, and cabbage. Cook until vegetables are crisp-tender, about 30-40 minutes.
- Remove the corned beef from the pot and let it rest before slicing against the grain into thick pieces. Serve with steamed veggies on the side and a dollop of mustard.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Boiling
- Cuisine: Irish
Nutrition
- Serving Size: 1 plate (170g)
- Calories: 350
- Sugar: 5g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg