Corned Beef & Cabbage
Servings: 7
Calories: 940kcal
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: 940kcal | Carbohydrates: 62g | Protein: 56g | Fat: 52g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 184mg | Sodium: 4081mg | Potassium: 2709mg | Fiber: 11g | Sugar: 15g | Vitamin A: 16585IU | Vitamin C: 168mg | Calcium: 151mg | Iron: 8mg