Description
A simple and delicious corned beef and cabbage recipe that is perfect for St. Patrick’s Day or any day you crave comfort food.
Ingredients
Scale
- 3–4 lbs corned beef brisket
- 1 large head of cabbage, cut into wedges
- 4 large carrots, peeled and cut into chunks
- 6–8 medium potatoes, halved
- 4 cups beef broth
- 1 tablespoon mustard seeds
- 1 tablespoon peppercorns
- 2 bay leaves
Instructions
- Place the corned beef in a large pot.
- Add the beef broth, mustard seeds, peppercorns, and bay leaves.
- Cover and simmer for 2.5 to 3 hours until tender.
- Add potatoes and carrots, cooking for an additional 30 minutes.
- Finally, add the cabbage and cook for another 15 minutes.
- Remove from heat and let it rest for a few minutes before slicing.
Notes
- Adjust seasoning to taste.
- Serve with mustard or horseradish if desired.
- Leftovers can be used in sandwiches or soups.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: easy corned beef and cabbage recipe