Corned Beef with Cabbage and Potatoes
Corned beef with cabbage and potatoes is a comforting dish that evokes warm memories of family gatherings. This hearty meal features tender, seasoned corned beef simmered to perfection alongside vibrant cabbage and fluffy potatoes, creating a mouthwatering experience that warms the soul. Perfect for St. Patrick’s Day or a cozy Sunday dinner, this recipe is easy to prepare using just one pot, making cleanup a breeze while delivering rich flavors everyone will love.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: Irish
Ingredients
Scale
- 3 lbs brisket corned beef
- 1 medium head green cabbage, cut into wedges
- 1.5 lbs Yukon gold or red potatoes, quartered
- 3 large carrots, sliced into thick rounds
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 4 cups low-sodium beef broth
Instructions
- Rinse corned beef and pat dry. Rub seasoning (if included) over the meat.
- In a large pot or Dutch oven, place the corned beef and add enough broth to cover two-thirds of the meat. Bring to a gentle boil over medium-high heat.
- Once boiling, reduce heat to low and add potatoes and carrots around the meat. Cover and simmer for about 2 hours.
- After two hours, add cabbage wedges on top of the mixture. Cover again and cook for an additional hour until everything is fork-tender.
- Slice the corned beef against the grain for optimal tenderness and serve with vegetables drizzled in broth.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 420
- Sugar: 3g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg