Irish Corned Beef and Cabbage
Fork-tender corned beef with broth-simmered cabbage and potatoes — one pot, generations deep.
- Total
- 35 min
- Serves
- 4
The Irish-American boiled dinner at its most elemental: corned beef brisket simmered until fork-tender, with potatoes, carrots and cabbage cooked in the savory broth it leaves behind. Four ingredients, one pot, zero pretension. It's St. Patrick's Day's main event — and a Sunday supper that never needed improving.
Ingredients
- 3 Lbs Beef Brisket
- 10 Small Potatoes
- 5 Carrots
- 1 head Cabbage
Instructions
- 1
- Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
- 2
- Add whole potatoes and peeled and cut carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
- 3
- Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
Nutrition (per serving)
- Calories
- 450
- Protein
- 30 g
- Fat
- 20 g
- Carbs
- 40 g
Cook smarter with MealIdeas
Personalized meal plans, shopping lists, and more.
