Corned Beef and Cabbage
Celebrate St. Patrick's Day the right way - with corned beef and cabbage! Juicy, brisket, creamy horseradish sauce, and classic hearty veggies.
Servings: 6 servings
Ingredients
- 3 to 3½ pounds corned beef brisket (with spice packet)
- 2 bay leaves
- 1 ½ pound baby potatoes
- 6 medium carrots peeled and cut into 3-inch pieces
- 1 head green cabbage cut into 2-inch wedges
Instructions
- Add the brisket to a pot. In a large stock pot or Dutch oven, add the corned beef brisket along with the spice packet and bay leaves. Cover everything with water.
- Cook the brisket. Bring the liquid to a boil, then down to a simmer, and cover. Cook the brisket for 2 ½ to 3 hours (about 50 minutes per pound of brisket).
- Add the vegetables. Add the potatoes and carrots to the pot, and cook for 10 to 15 minutes, until almost tender. Add the cabbage and cook for another 15 minutes, until tender.
- Slice and serve. Transfer the brisket to a cutting board and the vegetables to a separate serving plate. Slice the brisket against the grain and serve with the potatoes, carrots, and cabbage. Optionally, it's great served alongside my horseradish sauce. You can also garnish with freshly chopped parsley, if you'd like.
Video
Nutrition
Calories: 599kcal | Carbohydrates: 35g | Protein: 38g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Cholesterol: 122mg | Sodium: 2836mg | Potassium: 1604mg | Fiber: 8g | Sugar: 9g | Vitamin A: 10343IU | Vitamin C: 143mg | Calcium: 110mg | Iron: 6mg