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–+ servings

Traditional Corned Beef and Cabbage

Couverts6
Preparation 3 hours 30 minutes
Deel op Facebook Print Recipe

Ingredients

  • 2 to 3 onions chopped
  • 1-1/4 pounds baby carrots
  • 3- pound corned beef brisket with seasoning packet
  • 1/2 cup malt vinegar
  • Optional: 1/4 cup Irish stout
  • 1-1/4 pounds redskin potatoes
  • 1 to 1-1/2 heads cabbage cut into serving-size wedges

Garnish:

  • coarse-grain mustard Dijon mustard

Instructions

  • Place onions, carrots, corned beef, seasoning packet, vinegar, and stout (if using) in a large stockpot.
  • Add enough water to just cover the beef.
  • Cover and bring to a boil.
  • Reduce heat to medium-low and simmer for 2-1/2 to 3 hours, until the beef is tender.
  • Add potatoes and cabbage.
  • Increase heat to high; cover and simmer for 8 to 10 minutes.
  • Reduce heat to medium and simmer an additional 15 minutes, or until potatoes are tender.
  • Remove vegetables to a serving dish; place beef on a cutting board.
  • Let it rest for 3 minutes; slice against the grain.
  • Serve the sliced beef with vegetables and accompany with coarse-grain mustard and Dijon mustard.

Notes & Wine Advice


Enjoy this classic Corned Beef and Cabbage, a hearty and comforting meal.

Nutrition values

Calories: 480 kcal | Carbohydrates: 35 g | Protein: 25 g | Fat: 28 g | Sugar: 8 g
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Course; Beef