Corned Beef and Cabbage

Delicious tender corned beef cooked in a flavorfully seasoned water and stock combination, and complimented with fork-tender cabbage and vegetables. This dish is a St. Patty's Day delight!

Total Time

4hr 10min

2.8

4 Ratings

Author: Vodka & Biscuits

Servings:

Ingredients

•

4 lb

Beef Brisket

•

to taste

Pickling Spice

•

Bay Leaves

•

3 sprigs

Fresh Thyme

•

2 cloves

Garlic , crushed

•

Onion , quartered

•

1 head

Green Cabbage , cored, quartered

•

to taste

Water

•

1 cup

Beef Stock

•

1 splash

Apple Cider Vinegar

(optional)

Cooking Instructions

Add the Beef Brisket (4 lb) to the bottom of a heavy stock pot. Add the Beef Stock (1 cup) and Water (to taste) until the brisket is covered by 1 inch.

Add the Pickling Spice (to taste) , Bay Leaves (2) , Fresh Thyme (3 sprigs) , Garlic (2 cloves) , and two quarters of the Onion (1) . Bring to a boil, then reduce to a simmer and cover for 3-4 hours.

After three hours, add the rest of the onions, Green Cabbage (1 head) , and other desired vegetables or potatoes.

Cook for 20-30 minutes more, or until tender. Keep an eye out, you don't want mushy potatoes!

Once the brisket is fork tender, remove and allow to rest. If the vegetables still have longer to cook, leave them in. At this point, add Apple Cider Vinegar (1 splash) if desired.

Remove the vegetables and begin to slice the meat against the grain. Serve the meat over the vegetables and garnish with extra thyme. Enjoy!

Nutrition Per Serving

CALORIES

436

FAT

11.2 g

PROTEIN

74.1 g

CARBS

11.6 g