Corned Beef and Cabbage
This Corned Beef and Cabbage is the best traditional version of the dish you’ll find anywhere, with savory corned beef and tons of veggies! It's perfect for St. Patrick’s Day.
Servings: 8 servings
Equipment
Ingredients
- 1 corned beef brisket with spice packet 3-4 pound
- 12 cups water
- 1 large onion quartered
- 3 carrots cut into large chunks
- 3 stalks celery cut into 2-inch pieces
- ½ teaspoon salt
- 1 ½ - 2 pounds red potatoes halved
- 1 small head cabbage cut into eight wedges
Instructions
- Combine the corned beef with the spice packet contents, water, onion, carrots, celery, and salt in a large pot or Dutch oven. Bring the mixture to a simmer, skimming off any foam that rises to the surface.
- Once the foam has been removed, cover the pot and reduce the heat to low. Simmer until the meat is almost fork-tender, about 3 hours.
- Add the potatoes and simmer, uncovered, until the potatoes are almost tender, about 30 minutes.
- Place the cabbage pieces on top of and around the meat. Cover the pot and simmer until the cabbage is tender, about 20-30 minutes.
- Remove the meat to a cutting board and let it rest for 10 to 15 minutes.
- Cut the meat across the grain and serve with the vegetables and broth, if desired.
Notes
- Try switching out some of the water for apple juice or beer.
- If desired, you can also serve the dish with condiments, such as mustard, horseradish, or vinegar, to add more flavor to each bite.
Nutrition
Calories: 438kcal | Carbohydrates: 23g | Protein: 28g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 92mg | Sodium: 2293mg | Potassium: 1183mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3983IU | Vitamin C: 89mg | Calcium: 85mg | Iron: 4mg
