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Corned Beef and Cabbage
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Prep Time
15
minutes
mins
Cook Time
3
hours
hrs
15
minutes
mins
Total Time
3
hours
hrs
30
minutes
mins
Course
Main Course
Cuisine
American, Irish
Ingredients
1
onion
peeled and left whole
¼
cup
chopped fresh parsley
4 ½
pounds
corned beef brisket
1
small head cabbage
cored and cut into wedges
6
large potatoes
quartered
2
tablespoons
butter
½
teaspoon
garlic powder
4
large carrots
peeled and sliced
2
bay leaves
1
pinch
salt
5
black peppercorns
Instructions
In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt.
Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes.
Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid.
Simmer for an additional 15 minutes or until the potatoes are tender.
Skim off any oil that comes to the surface. Stir in the butter and parsley.
Remove the pot from the heat.
Remove meat from the pot and place onto a serving dish and let rest for 15 minutes.
Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain.
Serve meat on a platter and spoon juices over meat and vegetables.
Notes
Nutrition facts per serving: 515 calories; protein 25.5g; carbohydrates 49.2g; fat 24.4g; cholesterol 117mg; sodium 1347.7mg.
Keyword
Cabbage, Corned Beef