Kate's Moist and Tender Corned Beef Cabbage and Vegetables

Experience the ultimate comfort food with *Kate's Moist and Tender Corned Beef Cabbage and Vegetables*, a hearty classic that's perfect for cozy dinners or festive gatherings. This recipe features a melt-in-your-mouth corned beef brisket simmered in an aromatic broth of pickling spices, onion, and garlic until perfectly tender. Paired with buttery Yukon Gold potatoes, sweet carrots, earthy parsnips, and tender cabbage, each bite bursts with rich, savory flavors. The final touch of melted butter and a sprinkle of fresh parsley elevate this traditional dish to new heights. With straightforward instructions and wholesome ingredients, this one-pot wonder is both satisfying and easy to make—a quintessential choice for St. Patrick’s Day or any night you’re craving a warming, family-style meal.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 4 pounds corned beef brisket
• 2 tablespoons pickling spice (often included with corned beef)
• 1 large yellow onion
• 4 large garlic cloves
• 10 cups water
• 1 medium (about 2 pounds) green cabbage
• 4 large carrots
• 6 medium Yukon Gold potatoes
• 2 medium parsnips
• 2 tablespoons butter
• 3 tablespoons (finely chopped, for garnish) fresh parsley
• 1 to taste salt
• 1 to taste black pepper

Directions

Step 1

Remove the corned beef brisket from the packaging and rinse it under cold running water to remove any excess brine. Pat it dry with paper towels.

Step 2

Place the corned beef brisket into a large Dutch oven or stockpot. Add the pickling spice, a peeled and halved yellow onion, and 4 peeled garlic cloves.

Step 3

Pour 10 cups of water into the pot, ensuring the brisket is fully covered. Cover the pot with a lid and bring it to a gentle boil over medium heat.

Step 4

Once boiling, reduce the heat to low and simmer the meat for approximately 3 hours, or until it is fork-tender. Skim off any foam or impurities that rise to the surface during cooking.

Step 5

While the corned beef is cooking, prepare the vegetables. Peel and chop the carrots, potatoes, and parsnips into large chunks. Quarter the cabbage, removing the core.

Step 6

After the corned beef finishes cooking, carefully remove it from the pot and set it aside on a cutting board. Cover loosely with aluminum foil to keep warm.

Step 7

Add the potatoes, carrots, and parsnips to the cooking liquid in the pot and simmer for 15 minutes. Then, add the cabbage wedges and simmer for an additional 10 minutes, or until all the vegetables are tender.

Step 8

While the vegetables are cooking, preheat the oven to 250°F. Place the corned beef in an oven-safe dish and cover with foil to keep it warm.

Step 9

After the vegetables are done, remove them from the pot with a slotted spoon. Melt the butter in a separate skillet, and toss the vegetables gently in the butter to coat them evenly. Season with salt and pepper to taste.

Step 10

Slice the corned beef brisket against the grain into 1/4-inch slices.

Step 11

Arrange the sliced corned beef, buttered vegetables, and cabbage on a large serving platter. Garnish with freshly chopped parsley.

Step 12

Serve hot, and enjoy this hearty and comforting meal!

Nutrition Facts

Serving size	(7060.3g)

Amount per serving	% Daily Value*
Calories	5992.5

Total Fat 292.4g	0%
Saturated Fat 144.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 1848.9mg	0%
Sodium 19212.0mg	0%
Total Carbohydrate 389.5g	0%
Dietary Fiber 60.8g	0%
Total Sugars 100.1g
Protein 500.2g	0%

Vitamin D 4.5IU	0%
Calcium 982.5mg	0%
Iron 53.1mg	0%
Potassium 8773.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.5%

Protein: 32.3%

Carbs: 25.2%