Teresa's Recipes
Corned Beef and Cabbage
Hearty and robust, this classic Irish meal of Corned Beef and Cabbage brims with the flavors of tender, spice-infused corned beef, complemented by the earthy tones of fresh cabbage, carrots, and potatoes. This dish is steeped in history, traditionally enjoyed on Saint Patrick's Day, but its soul-warming satisfaction makes it a welcome meal any day of the year.
Ingredients
- 3 lbs Corned beef brisket
- 1 packet (included with the corned beef) Pickling spices
- Enough to cover the brisket Water
- 1 medium head, cut into wedges Cabbage
- 6 medium, peeled and quartered Potatoes
- 3 large, peeled and cut into large chunks Carrots
- 1 large, cut into large chunks Onion
- 4 cloves, minced Garlic
- To taste Salt and pepper
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Calories: 550
- Fat: 30g
- Carbs: 40g
- Protein: 35g
- Sodium: 1000mg
- Sugar: 7g
Instructions
- Rinse the corned beef brisket under cold water to remove any excess brine.
- Place the corned beef brisket in a large pot. Add the pickling spices, onion, and garlic. Pour enough water to cover the brisket.
- Bring the water to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for about 2 hours, or until the corned beef is tender.
- Remove the corned beef from the pot, cover it with foil to keep warm, and set aside.
- Add the cabbage, potatoes, and carrots into the pot with the cooking liquid. Bring the liquid back to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the vegetables are tender.
- Slice the corned beef against the grain into thin slices.
- Serve the sliced corned beef with the cooked cabbage, potatoes, carrots, and onion. Season with salt and pepper to taste.
Tips
- For a richer flavor, consider adding a bottle of dark beer to the cooking liquid.
- To make this meal ahead of time, cook the corned beef a day in advance and refrigerate it in the cooking liquid. The next day, skim off any fat from the liquid, reheat the corned beef in the liquid, and then add the vegetables.
- If your corned beef doesn't come with a packet of pickling spices, you can make your own with whole peppercorns, bay leaves, mustard seeds, and coriander seeds.