Description
Savor the rich, hearty flavors of corned beef paired with tender cabbage and creamy potatoes in this timeless dish, perfect for any gathering or cozy family dinner.
Ingredients
Scale
- 3–4 lbs Corned Beef Brisket
- 1 medium head Green Cabbage, cut into wedges
- 4 medium Yukon Gold Potatoes, peeled and cut into chunks
- 3 large Carrots, sliced
- 1 large Onion, chopped
- 4 cups low-sodium Beef Broth
- 1 tbsp mustard seeds
- 1 tbsp coriander seeds
- 1 tbsp whole peppercorns
- 2 bay leaves
Instructions
- Rinse the corned beef brisket under cold water to remove excess brine. Place it in a large pot or Dutch oven.
- Surround the brisket with chopped onions, sliced carrots, and potato chunks. Pour in enough beef broth to cover everything generously.
- Sprinkle the spice mixture (mustard seeds, coriander seeds, peppercorns, and bay leaves) over the top of the ingredients.
- Cover the pot and bring it to a boil over medium heat. Once boiling, reduce heat to low and let it simmer gently for about three hours until the meat is fork-tender.
- About thirty minutes before serving, add cabbage wedges to the pot. Cover again and allow them to steam until tender.
- Transfer everything to plates using tongs—slice the brisket and drizzle some flavorful broth over each plate before serving.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg
Keywords: - For added flavor, sear the brisket in a hot pot before adding other ingredients. - Feel free to replace cabbage with kale or add extra vegetables like parsnips for variety. - Leftovers can be used in soups or sandwiches for quick meals.