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Classic Corned Beef on a platter with roasted carrots and cabbage.
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5 from 1 vote

Classic Corned Beef & Cabbage

Prep Time30 mins
Cook Time4 hrs
Course: Main Course
Servings: 6
Calories: 407kcal
Author: Brian Kavanagh

Ingredients

  • 1 (4-pound/1.8-kilogram) flat-cut corned beef brisket
  • 1 large yellow onion , sliced
  • 6 cloves garlic , smashed
  • 2 tablespoons (17 g) pickling spice
  • 2 cups (475 mL) low sodium gluten-free beef broth
  • 1 pound (454 g) red potatoes, halved
  • ½ pound (227 g) carrots, peeled and cut into 3-inch pieces
  • ½ head green cabbage , cut into wedges
  • 2 tablespoons (7.6 g) fresh parsley, chopped
  • Grainy mustard , for serving
US Customary - Metric

Instructions

  • Preheat the oven to 325°F.
  • Rinse the corned beef under cold running water and pat dry. Place the brisket fat side up in a large roasting pan or Dutch oven.
  • Scatter the onions and garlic around the brisket and sprinkle the pickling spice on top. Pour the beef broth around the sides of the pan.
  • Tightly cover the pan with foil and transfer it to the oven. Braise for 2½-3 hours.
  • Add the potatoes, cabbage, and carrots to the pan. Re-cover and cook for another hour, until the vegetables are tender.
  • Remove the pan from the oven and allow the brisket to rest for 10 minutes before slicing it against the grain. Garnish with fresh parsley and serve with grainy mustard.

Nutrition

Calories: 407kcal | Carbohydrates: 25g | Protein: 26g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 81mg | Sodium: 2180mg | Potassium: 1149mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6518IU | Vitamin C: 82mg | Calcium: 90mg | Iron: 4mg