Description
Savor the comforting flavors of tender corned beef, vibrant cabbage, and creamy potatoes in this hearty dish that’s perfect for any gathering.
Ingredients
Scale
- 1 brisket of corned beef (approximately 3 to 4 lbs)
- 1 medium head of green cabbage
- 1.5 lbs Yukon Gold or red potatoes
- 2 cups fresh carrots (cut into sticks)
- 4 cups low-sodium beef broth
- Spice packet (included with corned beef)
Instructions
- Rinse the corned beef under cold water to remove excess brine. Pat it dry and place it in a large pot or slow cooker.
- Pour enough beef broth over the corned beef until it is fully submerged.
- Open the spice packet and sprinkle the spices over the meat.
- Cover your pot and bring everything to a gentle boil over medium heat. Once boiling, reduce the heat to low and let simmer for about three hours until fork-tender.
- After three hours, add quartered potatoes and chopped carrots around the corned beef. Cover again and let it cook for another hour.
- In the final half hour of cooking, add wedges of cabbage on top of everything in your pot. Cover once more and let steam until tender yet crisp.
- Serve hot, drizzling some broth over everything, and enjoy!
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg
Keywords: For enhanced flavor, sear the corned beef before simmering. Substitute traditional cabbage with kale or add herbs like thyme for variation. For a tangy twist, consider adding a splash of apple cider vinegar during cooking.