Description
A classic dish of corned beef served with vegetables.
Ingredients
Scale
- 3 lbs corned beef brisket
- 1 medium green cabbage, quartered
- 4 large carrots, sliced
- 2 lbs Yukon Gold potatoes, quartered
- 1 large yellow onion, chopped
- 4 cups beef broth or water
- 2 bay leaves
- 1 tsp whole peppercorns
Instructions
- Rinse the corned beef under cold water and place it in a large pot.
- Add the beef broth or water, bay leaves, and peppercorns. Bring to a boil.
- Reduce heat to low, cover loosely, and simmer for 2-3 hours until fork-tender.
- In the last 30 minutes of cooking, add the potatoes, carrots, and onions.
- Add cabbage wedges during the final 10-15 minutes of cooking.
- Remove brisket from pot; let rest for 10 minutes before slicing against the grain.
- Serve all ingredients on a platter garnished with fresh parsley.
Notes
- This dish pairs well with mustard or horseradish.
- For added flavor, consider brining the corned beef a day beforehand.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Boiling
- Cuisine: Irish
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 3g
- Sodium: 1500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg