Description
Corned Beef with Cabbage and Potatoes is a comforting, hearty dish that warms your soul on any chilly day. This timeless classic features tender corned beef simmered to perfection, paired with vibrant cabbage and creamy potatoes. Perfect for family gatherings or St. Patrick’s Day celebrations, this recipe creates lasting memories over a delicious meal filled with rich flavors and aromas.
Ingredients
Scale
- 3–4 lb corned beef brisket
- 1 medium head green cabbage, cut into wedges
- 4 medium Yukon Gold potatoes, quartered
- 3 large carrots, sliced thick
- 2 yellow onions, cut into wedges
- 2 tbsp pickling spice
Instructions
- Rinse the corned beef brisket under cold water and place it in a large pot. Cover with water.
- Add pickling spices to the pot and bring to a boil over medium heat.
- Reduce heat to low, cover, and simmer for 2-3 hours until fork-tender.
- Add potatoes, carrots, and onion wedges; simmer for an additional 30-40 minutes until veggies are tender.
- Finally, add cabbage wedges and cook for another 15 minutes until just tender.
- Serve the corned beef sliced against the grain on a platter with vegetables.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 480
- Sugar: 5g
- Sodium: 950mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg