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Servings:

Corned Beef and Cabbage

No St. Patricks’s Day is complete without this staple dish Corned Beef and Cabbage. This classic Irish recipe is simple and filling, perfect for an easy and delicious meal for the whole family any day of the year.

Total Time

3hr 55min

5.0

1 Rating

Author: Scarlett Wang at SideChef

Servings:

Ingredients

•

4 lb

Corned Beef Brisket , rinsed

•

3 stalks

Celery

•

Yellow Onion , halved

•

1 head

Garlic , halved

•

3 stalks

Fresh Parsley

•

Bay Leaves

•

2 Tbsp

Brown Sugar

•

1 head

Green Cabbage

•

1 lb

Baby Potatoes , halved

•

Carrots

•

2 Tbsp

Chopped Fresh Parsley

•

2 Tbsp

Whole Grain Mustard

•

as needed

Water

Cooking Instructions

Place the rinsed Corned Beef Brisket (4 lb) into a large dutch oven, and cover it with enough Water (as needed) . Then add Yellow Onion (1) , Garlic (1 head) , Celery (3 stalks) , Fresh Parsley (3 stalks) , Brown Sugar (2 Tbsp) , Bay Leaves (2) , and the seasoning mix from the corned beef package. Bring to a simmer. Skim the form from the top, cover, and cook on low for 2-3 hours.

Remove the brisket from the broth, and cover it with foil to rest. Skim out the onion, celery, and herbs. Add Baby Potatoes (1 lb) and Carrots (3) . Cook until almost tender, about 20 minutes.

Add the Green Cabbage (1 head) , and continue cooking until tender, about 15 minutes.

Slice the brisket against the grain, and trim the extra fat if needed.

Transfer sliced beef with carrots, potatoes, and cabbage with broth to the serving plate. Garnish with Fresh Parsley (2 Tbsp) and serve with Whole Grain Mustard (2 Tbsp) on the side.

Author's Notes

Makes 8-10 servings.

The corned beef you purchase from the grocery store will come with a seasoning package.

Nutrition Per Serving

CALORIES

525

FAT

30.3 g

PROTEIN

34.2 g

CARBS

26.6 g