Description
Delight in the rich flavors of this classic corned beef and cabbage dish, perfect for gatherings or cozy family dinners. Tender brisket meets vibrant veggies for a heartwarming meal.
Ingredients
Scale
- 3–4lb brisket corned beef
- 1medium head of cabbage
- 4medium carrots
- 4medium waxy potatoes (like Yukon Gold)
- 4 cupslow-sodium beef broth
- 1 tablespoonpickling spice
- Mustard (for serving)
Instructions
- Rinse the corned beef under cold water to remove excess salt. Chop cabbage, carrots, and potatoes into bite-sized pieces.
- In a slow cooker or pot, layer the corned beef at the bottom, followed by potatoes, carrots, and then cabbage on top.
- Pour enough beef broth to cover the ingredients halfway and add pickling spice.
- Cook on low heat for 8-10 hours in a slow cooker or simmer on the stovetop for about 3 hours until fork-tender.
- Remove the brisket, let it rest for 10 minutes, then slice against the grain. Serve with mustard alongside the cooked veggies.
Nutrition
- Calories: 350
- Sugar: 6g
- Fat: 18g
- Carbohydrates: 30g
- Protein: 25g