Description
Delight in the rich flavors of this classic corned beef and cabbage dish, perfect for gatherings or cozy family dinners. Tender brisket meets vibrant veggies for a heartwarming meal.
Ingredients
Scale
- 3–4 lb brisket corned beef
- 1 medium head of cabbage
- 4 medium carrots
- 4 medium waxy potatoes (like Yukon Gold)
- 4 cups low-sodium beef broth
- 1 tablespoon pickling spice
- Mustard (for serving)
Instructions
- Rinse the corned beef under cold water to remove excess salt. Chop cabbage, carrots, and potatoes into bite-sized pieces.
- In a slow cooker or pot, layer the corned beef at the bottom, followed by potatoes, carrots, and then cabbage on top.
- Pour enough beef broth to cover the ingredients halfway and add pickling spice.
- Cook on low heat for 8-10 hours in a slow cooker or simmer on the stovetop for about 3 hours until fork-tender.
- Remove the brisket, let it rest for 10 minutes, then slice against the grain. Serve with mustard alongside the cooked veggies.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg