Corned Beef and Cabbage
A comforting and forgiving weeknight meal that brings together tender corned beef, hearty vegetables, and a savory broth, perfect for family gatherings.
Ingredients
Main Ingredients
- 4 pounds corned beef brisket Choose a high-quality brisket for best flavor.
- 1 large head cabbage, cut into wedges Use bright green cabbage for better flavor.
- 4 large carrots, cut into pieces Cut into even pieces for uniform cooking.
- 6 medium potatoes, quartered Quarter for quicker cooking.
- 1 large onion, quartered Adds depth to the broth.
- 2 tablespoons mustard seeds For flavor infusion.
- 2 pieces bay leaves Enhances the flavor profile.
- to taste Salt and pepper Adjust according to personal preference.
- as needed Water or low-sodium beef broth Use broth for added flavor.
Instructions
Preparation
- Place the corned beef brisket in a large pot and cover with water or beef broth.
- Bring the liquid up to a light simmer. Adjust heat so it does not roar.
- Add mustard seeds, bay leaves, and onion nestling them around the brisket.
- Bring to a boil, then reduce heat and simmer for about 2-3 hours or until tender, checking every 45 minutes.
- In the last 30 minutes of cooking, add potatoes, carrots, and cabbage into the pot, pushing them into the broth.
Serving
- Remove the corned beef and let it rest for 10 minutes before slicing.
- Serve with vegetables and drizzle with mustard, if desired.
- Spoon some of the cooking liquid over the meat to keep it moist.
Notes
Store cooled leftovers in airtight containers with some cooking liquid. Refrigerate for 3 to 4 days or freeze for up to 3 months. For best texture, reheat slowly in a low oven.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 50gFat: 20gSaturated Fat: 7gSodium: 900mgFiber: 5gSugar: 3g
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