Description
A heartwarming and traditional dish featuring tender corned beef braised with vibrant vegetables, perfect for family gatherings and celebrations.
Ingredients
Scale
- 4 pounds corned beef brisket
- 1 large onion, quartered
- 4 large carrots, cut into chunks
- 4 medium potatoes, quartered
- 1 small head of cabbage, cut into wedges
- 4 cups beef broth
- 2 teaspoons mustard seeds
- 1 teaspoon black peppercorns
- 2 bay leaves
- Salt to taste
Instructions
- Prepare your Dutch oven: Place your corned beef brisket into the Dutch oven and surround it with the quartered onions, carrot chunks, and potato quarters.
- Add the broth: Pour the beef broth over the meat and vegetables, ensuring everything is nicely submerged.
- Season generously: Sprinkle in the mustard seeds and black peppercorns, and tuck the bay leaves into the broth.
- Bring to a boil: Heat the pot over medium-high heat until it reaches a bubbling boil.
- Simmer for perfection: Reduce to a simmer, cover, and let it gently bubble away for about 150 to 180 minutes until the meat is fork-tender.
- Introduce the cabbage: During the last 30 minutes of cooking, add in the cabbage wedges.
- Rest and serve: Once finished, let the corned beef rest for a few moments, then slice it against the grain.
Notes
Make ahead for the best flavor. This dish freezes well, store portions for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: corned beef, cabbage, Irish, comfort food, St. Patrick's Day