Traditional Corned Beef and Cabbage

Celebrate the hearty flavors of Ireland with this Traditional Corned Beef and Cabbage recipe, a timeless classic perfect for St. Patrick's Day or any comforting family meal. Tender, slow-simmered corned beef brisket is infused with aromatic pickling spices and accompanied by a medley of vibrant vegetables, including sweet carrots, creamy red potatoes, and tender wedges of green cabbage. This one-pot wonder takes minimal prep time and lets the stovetop do all the hard work, yielding a fork-tender brisket and perfectly cooked vegetables in just a few hours. Serve it with a ladle of the flavorful broth for a complete, satisfying meal that's as nutritious as it is delicious. Whether you're honoring tradition or simply craving a warm, home-cooked dish, this corned beef and cabbage recipe is sure to delight! Keywords: corned beef and cabbage, Irish recipes, traditional dishes, one-pot meal, comfort food, slow-simmered meal, St. Patrick's Day recipes.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:210 mins

Total Time:230 mins

Servings: 6

Ingredients

• 4 pounds corned beef brisket
• 10 cups water
• 1 large yellow onion
• 4 cloves garlic cloves
• 4 large carrots
• 8 small red potatoes
• 1 head green cabbage
• 2 tablespoons pickling spices
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

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

Step 2

Pour 10 cups of water over the brisket, ensuring it is fully submerged. Add the pickling spices to the pot.

Step 3

Peel and quarter the large yellow onion, then add it to the pot. Peel the garlic cloves and smash them with the side of a knife; add these as well.

Step 4

Bring the pot to a boil over medium-high heat, then reduce the heat to low and cover. Simmer gently for 2.5 to 3 hours, or until the corned beef is tender and can be easily pierced with a fork.

Step 5

While the brisket cooks, peel the carrots and cut them into 2-inch pieces. Wash the red potatoes thoroughly and leave them whole.

Step 6

Once the corned beef is tender, remove it from the pot and set it aside on a plate. Cover it with foil to keep warm.

Step 7

Add the carrots and red potatoes to the pot with the cooking liquid. Increase the heat to medium and let them cook for 20 minutes.

Step 8

Meanwhile, remove the core from the cabbage and cut it into 4 wedges. Add the cabbage wedges to the pot after the vegetables have cooked for 20 minutes. Cook everything together for an additional 10 minutes, or until the cabbage is tender.

Step 9

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

Step 10

Serve the sliced corned beef alongside the cooked cabbage, carrots, and potatoes. Ladle a bit of the cooking broth over the top for added flavor, and season with salt and pepper to taste.

Nutrition Facts

Serving size	(5826.1g)

Amount per serving	% Daily Value*
Calories	5128.8

Total Fat 263.1g	0%
Saturated Fat 130.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1778.7mg	0%
Sodium 18631.8mg	0%
Total Carbohydrate 246.8g	0%
Dietary Fiber 38.1g	0%
Total Sugars 73.7g
Protein 480.7g	0%

Vitamin D 0IU	0%
Calcium 590.7mg	0%
Iron 46.0mg	0%
Potassium 5212.0mg	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: 44.9%

Protein: 36.4%

Carbs: 18.7%