Description
A classic dish featuring tender corned beef paired with vibrant cabbage and hearty vegetables.
Ingredients
Scale
- 3–4 lbs corned beef (home-cured or store-bought)
- 1 head cabbage (cut into 6–8 wedges)
- 1 pound baby potatoes (halved)
- 4 large carrots (peeled and cut into 3-inch (8 cm) pieces)
- 2 bay leaves
- 1 teaspoon allspice berries
- 1 teaspoon juniper berries
- 1 teaspoon black peppercorns
- 1 teaspoon yellow mustard seeds
- 6 whole cloves
Instructions
- Thoroughly rinse the brisket under cold water to remove excess salt and seasoning.
- Place the corned beef in a dutch oven along with the onion, garlic, and spice mixture. Completely cover the corned beef with water by several inches (about 5 cm).
- Bring the mixture to a boil. Skim any foam off the top and discard.
- Cover the pot, reduce heat to low, and simmer for 3-4 hours or until tender. Adjust if necessary to keep a gentle simmer. Ensure the brisket remains submerged by adding water as needed.
- Add the vegetables to the pot for the last 30 minutes of cooking. The corned beef should be tender but not falling apart.
- Remove the corned beef and vegetables. Allow the corned beef to rest for 10 minutes, then slice thinly against the grain.
Notes
- This dish is perfect for St. Patrick’s Day or any family gathering.
- Serve with mustard or your favorite dipping sauce for added flavor.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice of corned beef with vegetables
- Calories: 450
- Sugar: 3g
- Sodium: 1000mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg