Corned Beef & Cabbage
Published Mar 07, 2024
This post contains affiliate links. Please see our disclosure policy.
This corned beef & cabbage will surely be a hit on the dinner table!
Corned Beef & Cabbage
Ingredients
- 1, 4- pound corned beef brisket, (with seasoning packet)
- 2 bay leaves
- 1 teaspoon black peppercorns
- 4 large yellow onions, , peeled and quartered
- 1½ pounds carrots, , peeled and quartered
- 8 medium red potatoes, , scrubbed, eyes removed, and halved
- 1 head cabbage, , trimmed and cut into 6-8 wedges
- 2 tablespoons melted butter or dairy-free substitute
- 2 tablespoons minced fresh parsley
- Kosher or fine sea salt
- Freshly ground black pepper
Instructions
- Place the corned beef and the contents of the seasoning packet in a large Dutch oven or stockpot. Add the bay leaves and peppercorns. Cover with water, place the lid on the pot, and bring to a boil. Once it starts to boil, reduce the heat and simmer for 2 hours. Add the onions, carrots, and potatoes and continue to simmer for another 30 minutes or until the potatoes are tender. Using a slotted spoon, remove the potatoes and place in a mixing bowl. Add the cabbage to the pot and continue to simmer for another 15 minutes or until the cabbage is tender.
- Add the melted butter, parsley, and a large pinch of salt and pepper to the potatoes. Toss to coat and keep warm while the cabbage cooks.
- Remove the brisket and vegetables from the pot, slice the corned beef against the grain, and serve with the potatoes and vegetables.
Nutrition
Calories: 940kcalCarbohydrates: 62gProtein: 56gFat: 52gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 24gTrans Fat: 0.1gCholesterol: 184mgSodium: 4081mgPotassium: 2709mgFiber: 11gSugar: 15gVitamin A: 16585IUVitamin C: 168mgCalcium: 151mgIron: 8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
