Lennie's Corned Beef Dinner

Lennie’s Corned Beef Dinner is a comforting classic, perfect for family gatherings or a hearty midweek meal. This dish features tender, slow-simmered corned beef brisket infused with the aromatic flavors of garlic, bay leaves, and black peppercorns. Paired with vibrant, buttered green cabbage, sweet carrots, and creamy yellow potatoes, this one-pot wonder is both satisfying and easy to make. The recipe combines a long, hands-off cook time with simple preparation, making it an approachable option for cooks of any skill level. Serve the corned beef sliced alongside the parsley-kissed vegetables, with a drizzle of savory cooking broth for an extra layer of flavor. Ideal for St. Patrick's Day or Sunday dinner, this recipe is a crowd-pleasing tribute to traditional Irish-inspired cuisine. Keywords: corned beef dinner, Irish-inspired recipes, slow-simmered brisket, hearty one-pot meal, classic comfort food.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 3 pounds corned beef brisket
• 8 cups water
• 1 large yellow onion
• 6 whole garlic cloves
• 3 whole bay leaves
• 1 tablespoon black peppercorns
• 1 medium green cabbage
• 4 large carrots
• 6 medium yellow potatoes
• 2 tablespoons butter
• 2 tablespoons parsley
• 1 to taste salt
• 1 to taste black pepper

Directions

Step 1

Place the corned beef brisket in a large pot or Dutch oven.

Step 2

Pour in 8 cups of water, ensuring the brisket is fully submerged.

Step 3

Add the peeled and quartered yellow onion, whole garlic cloves, bay leaves, and black peppercorns to the pot.

Step 4

Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, covered, for 2.5 hours, or until the corned beef is tender.

Step 5

While the beef cooks, prepare the vegetables: quarter the cabbage, peel and cut the carrots into 2-inch pieces, and cut the potatoes in half.

Step 6

After 2.5 hours, add the potatoes and carrots to the pot with the corned beef. Cook for 20 minutes.

Step 7

Add the cabbage to the pot and continue cooking for another 15-20 minutes, or until all the vegetables are tender.

Step 8

Carefully remove the corned beef from the pot and let it rest for 10 minutes before slicing.

Step 9

While the beef rests, melt 2 tablespoons of butter in a skillet over medium heat. Add the cooked vegetables to the skillet and sprinkle with chopped parsley, salt, and black pepper to taste. Gently toss to coat.

Step 10

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

Step 11

Serve the corned beef alongside the buttered vegetables, and ladle a small amount of the cooking liquid over the top for added flavor.

Nutrition Facts

Serving size	(5031.3g)

Amount per serving	% Daily Value*
Calories	4472.4

Total Fat 220.3g	0%
Saturated Fat 110.6g	0%
Polyunsaturated Fat 1.0g
Cholesterol 1399.8mg	0%
Sodium 14809.6mg	0%
Total Carbohydrate 280.8g	0%
Dietary Fiber 38.9g	0%
Total Sugars 63.6g
Protein 368.4g	0%

Vitamin D 4.5IU	0%
Calcium 567.3mg	0%
Iron 34.1mg	0%
Potassium 5394.1mg	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: 43.3%

Protein: 32.2%

Carbs: 24.5%