Corned Beef and Cabbage Recipe
This stovetop corned beef and cabbage is a little taste of Ireland with lots of potatoes and carrots. It's perfect for St. Patrick's!
Servings: 10 servings
Ingredients
- 3 pounds corned beef brisket with spice packet
- 2 bay leaves
- 1 tablespoon coriander seeds
- 2 teaspoons mustard seeds
- salt and freshly ground black pepper to taste
- 1 pound carrots
- 3 pounds small potatoes peeled
- 2 large onions cut into wedges
- 1 green cabbage cut into wedges
Instructions
- Prep. Place the corned beef brisket in a large Dutch oven or stock pot. Season it with the spice packet it came with and add in the bay leaves, coriander seed, mustard seed, salt, and pepper.
- Add the liquids. Cover the brisket with water. You can also use a combination of beef broth and a bottle of Guinness.
- Cook. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 2 hours.
- Add vegetables and continue to cook. Add potatoes and carrots and return to a boil. Then, reduce the heat to a simmer; cook covered for about 30 minutes, or just until the corned beef and vegetables are tender.
- Add remaining ingredients. Stir in the onions and cabbage to the pot and return to a boil. Reduce heat to a simmer, cover, and cook for about 15 minutes, or until the onions and cabbage are tender.
- Serve. Remove the beef from the heat and let it rest for 10 minutes. Serve warm.
Notes
- Keep it low and slow. Corned beef is a tough cut, so cook it on low for the juiciest, most tender results.
- Try beer! Swap some of the cooking liquid for beef broth and Guinness for extra Irish flair.
- Watch the water. Check every 40 minutes and add more liquid if needed.
Nutrition
Calories: 403kcal | Carbohydrates: 29g | Protein: 25g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 1718mg | Potassium: 1308mg | Fiber: 7g | Sugar: 6g | Vitamin A: 7665IU | Vitamin C: 89.9mg | Calcium: 112mg | Iron: 7.5mg
