Corned Beef and Cabbage
Yield: 4 servings
Calories: 778kcal
A comforting and versatile dish that brings a taste of Irish tradition to the dinner table, perfect for celebrating St. Patrick's Day.
Ingredients
- 2 pounds (908 g) corned beef brisket, flat cut
- (3 g) pickling spice packet
- 2 dried bay leaves
- 3 cloves garlic, roughly chopped
- 8 cups (1.92 L) beef stock
- 1 ½ pound (681 g) baby red potatoes, halved
- 2 cups (296 g) carrots, 2" pieces
- 1 cup (107 g) celery, 2" pieces
- 1 yellow onion, quartered
- 1 head green cabbage, cut into 8 wedges
Instructions
- Prepare the Corned Beef - Trim most of the visible fat off of the corned beef, leaving about a ⅛ inch layer on top.
- Cook the Beef - Place the beef in a large pot or Dutch oven, fat side up. Sprinkle with pickling spice. Add bay leaves, garlic, and beef stock. Bring to a boil, then cover and reduce the heat to low. Simmer for 1 1/2 hours. See the notes section for cooking larger briskets.
- Add the Root Vegetables - Add the potatoes, carrots, celery, and onions. Simmer over medium-low heat. Cook uncovered for 15 minutes.
- Rest the Beef - Transfer the corned beef to a plate and cover to keep warm.
- Add the Cabbage - Add the cabbage to the pot and cook until the potatoes are tender, 15 to 20 minutes.
- Serve - Slice the corned beef against the grain. Serve with vegetables and some of the beef stock from the pot.
Notes
- Cook Time: Simmer the corned beef for about 45 minutes per pound. For example; 2.5 pounds for 1 hour 52 minutes, 3 pounds for 2 hours 15 minutes, 3.5 pounds for 2 hours 38 minutes, and 4 pounds for 3 hours.
- Add Guinness: Use 2 cups Guinness and 6 cups beef stock.
- Storing: Refrigerate in an airtight container for up to 5 days.
- Reheating: Microwave on high setting in 30-second increments until hot. Alternatively, heat on the stovetop over medium-low heat until hot.
Nutrition
Calories: 778kcal | Carbohydrates: 58g | Protein: 50g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Cholesterol: 122mg | Sodium: 3352mg | Potassium: 2712mg | Fiber: 12g | Sugar: 12g | Vitamin A: 253IU | Vitamin C: 166mg | Calcium: 640mg | Iron: 19mg
Recipe Link
Recipe Video