Description
Tender corned beef simmered slowly with cabbage, potatoes, carrots, and aromatic spices in a rich savory broth. This comforting classic is hearty, flavorful, and perfect for family dinners or cozy gatherings.
Ingredients
Scale
- 4 pounds corned beef brisket
- 1 medium green cabbage, cut into wedges
- 1 1/2 pounds baby potatoes
- 4 large carrots, peeled and cut into chunks
- 1 large yellow onion, quartered
- 4 garlic cloves, lightly smashed
- 6 cups beef broth
- 1 tablespoon black peppercorns
- 3 bay leaves
- 2 tablespoons fresh parsley, chopped
Instructions
- Rinse the corned beef brisket under cold water to remove excess salt.
- Place the brisket into a large Dutch oven with beef broth, onion, garlic, peppercorns, and bay leaves.
- Bring the liquid to a gentle simmer over medium heat, then cover and reduce heat to low.
- Cook the brisket for 2 1/2 hours until partially tender.
- Add the baby potatoes and carrots around the brisket and continue simmering for 30 minutes.
- Add the cabbage wedges and cook for another 20 to 25 minutes until the vegetables and beef are fork tender.
- Remove the brisket and let it rest for 10 minutes before slicing against the grain.
- Arrange the sliced beef and vegetables on a serving platter, spoon broth over the top, and garnish with fresh parsley before serving.
Notes
- Rinsing the corned beef helps reduce excess saltiness.
- Cook the brisket slowly at a gentle simmer for the most tender texture.
- Add the cabbage near the end of cooking to prevent it from becoming mushy.
- Leftovers can be refrigerated for up to 4 days and reheat beautifully.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 6g
- Sodium: 1380mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 46g
- Cholesterol: 145mg
Keywords: corned beef and cabbage, corned beef dinner, cabbage and potatoes, Irish-American comfort food, hearty beef dinner, slow simmered brisket