Description
A traditional Irish-American dish, Corned Beef and Cabbage is celebrated especially on St. Patrick’s Day. It features tender, salt-cured brisket paired with sweet, simmered cabbage and root vegetables, embodying a rich blend of cultural heritage and savory flavors.
Ingredients
Scale
- 1 (3-4 lb) corned beef brisket with spice packet
- 3 large carrots, peeled and cut into chunks
- 6–8 small potatoes, halved
- 1 large head of cabbage, cut into wedges
- 1 onion, quartered
- Water to cover
- Optional: additional peppercorns, bay leaves, mustard seeds
Instructions
- Rinse the brisket and place it in a large pot, covering it with water. Add the spice packet and optional spices.
- Bring to a boil, then reduce to a simmer, covering and cooking for about 3 hours.
- Add carrots and potatoes in the last hour of cooking, and cabbage in the last 15 minutes.
- Remove the brisket, let it rest, then slice against the grain. Serve with vegetables and broth.
Notes
- Rinsing the brisket reduces excess saltiness.
- Cooking times may vary based on the brisket’s thickness.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Boiling/Simmering
- Cuisine: Irish-American
Nutrition
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 940 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg