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corned-beef-and-cabbage-recipe

Corned Beef and Cabbage Recipe

A classic dish perfect for St. Patrick's Day or any time you crave a hearty meal.
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Preparation Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Course: Main Course
Cuisine: Irish
Servings: 6 servings
Calories: 500 kcal

Ingredients 

Main Ingredients

  • 3 pounds corned beef brisket with spice packet
  • 10 cups water
  • 1 head cabbage cut into wedges
  • 6 carrots peeled and cut into chunks
  • 6 potatoes peeled and cut into chunks

Instructions 

  1. Place corned beef in a large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
  2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest for 15 minutes.
  3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the pot) as you want. Slice meat across the grain.

Nutritional Value

Calories: 500kcal | Carbohydrates: 30g | Protein: 25g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 1500mg | Potassium: 800mg | Fiber: 5g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 60mg | Calcium: 80mg | Iron: 4mg

Keywords

Cabbage, Corned Beef, St. Patrick's Day
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