Description
A comforting dish of tender corned beef paired with vibrant cabbage and vegetables, perfect for family gatherings.
Ingredients
Scale
- 4 lbs corned beef brisket
- 4 cups beer
- 1 small head of cabbage, cut into wedges
- 1 lb baby potatoes
- 4 large carrots, cut into chunks
- 4 tbsp butter
- Fresh parsley, chopped
Instructions
- Start by placing the corned beef brisket in a large pot, covering it generously with beer. Bring this mixture to a boil over medium heat. Once it starts bubbling, reduce the heat, and let it simmer for about 3 hours or until it’s fork-tender.
- During the last hour of cooking, toss in the baby potatoes and carrots.
- In the final 30 minutes, add your cabbage wedges to the pot.
- Once everything is cooked, take the meat and vegetables out of the pot. Allow the beef to rest for a few minutes before slicing it against the grain.
- Serve the sliced corned beef alongside the cabbage, potatoes, and carrots, drizzled with melted butter and sprinkled with parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze individually for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 225 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
Keywords: corned beef, cabbage, vegetables, Irish recipe, comfort food