Description
A classic Irish-American dish featuring tender corned beef brisket simmered with cabbage and root vegetables for a hearty St. Patrick’s Day meal.
Ingredients
Scale
- 3–4 lb corned beef brisket (with spice packet)
- 1 large onion, quartered
- 4 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 4–6 Yukon Gold potatoes, quartered
- 1 head cabbage, cut into wedges
- 4 cups beef broth
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Place the corned beef brisket in a large pot and cover with beef broth. Add the spice packet, onion, garlic, carrots, and bay leaves.
- Bring to a boil, then reduce heat and simmer covered for about 2-2.5 hours, or until the brisket is tender.
- Add the potatoes and cabbage to the pot. Simmer for another 20-30 minutes, or until vegetables are tender.
- Remove the brisket and let it rest before slicing.
- Serve sliced corned beef with the vegetables, garnished with parsley. Season with salt and pepper if needed.
Notes
For the best flavor, use a corned beef brisket that comes with its spice packet. Serve with mustard or horseradish sauce on the side.
- Prep Time: 15 minutes
- Cook Time: 2 hours 45 minutes
- Method: Main Course
- Cuisine: Irish-American
Nutrition
- Calories: 450
- Sugar: 8g
- Fat: 25g
- Carbohydrates: 30g
- Protein: 35g