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Corned Beef and Cabbage
4.7 (1424 reviews)
Corned beef and cabbage simmer with potatoes and carrots for a traditional Irish meal that's the perfect centerpiece for St. Patrick's Day.
Total Time150
Servings6
882
Caloriesper servingNutrition Information
882
Calories
42 g
Fat
50 g
Carbs
71 g
Protein
6 g
Fiber
6 g
Sugar
Ingredients
- 1 (3 pound) corned beef brisket with spice packet
- 10 small red potatoes
- 5 medium carrots
- 1 large head cabbage
Instructions
- 1Gather all ingredients.
- 2Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours. While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.
- 3When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender, about 10 minutes. Add cabbage and continue to cook until potatoes are tender, about 15 more minutes.
- 4Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.Slice meat across the grain. Serve with vegetables and broth.