Description
A comforting and delicious dish of tender corned beef, cabbage, and hearty vegetables simmered to perfection in a Dutch oven.
Ingredients
Scale
- 4 lbs corned beef brisket
- 1 medium head of green cabbage, cut into wedges
- 6 medium carrots, peeled and cut into chunks
- 6 medium potatoes, quartered
- 1 onion, quartered
- 4 cups beef broth
- 2 cups water
- 2 tablespoons mustard seeds
- 2 tablespoons whole black peppercorns
- 2 bay leaves
- Salt to taste
Instructions
- Place the corned beef brisket in a large Dutch oven. Pour in the beef broth and water, then add the mustard seeds, peppercorns, and bay leaves. Bring everything to a boil.
- Once it reaches a boil, reduce the heat, cover the pot, and let it simmer for about 150-180 minutes. You want the meat to be tender during this time.
- After the brisket finishes cooking, remove it from the pot and set it aside to rest. Next, add the cabbage, carrots, potatoes, and onion to the broth. Let those veggies simmer for another 30-40 minutes, until they’re tender, soaking in all the delicious flavors.
- Finally, slice the corned beef against the grain and serve it alongside the cooked vegetables. Enjoy the warmth and goodness of your meal!
Notes
Serve this dish family-style and consider adding crusty bread for soaking up the broth. A bit of mustard or horseradish can enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg
Keywords: corned beef, cabbage, comfort food, Dutch oven, family meal