Description
A comforting dish featuring tender corned beef brisket, aromatic vegetables, and savory flavors, perfect for family gatherings and special occasions.
Ingredients
Scale
- 3–4 pounds corned beef brisket
- 1 head of cabbage, chopped
- 4–5 carrots, sliced
- 4–5 potatoes, quartered
- 1 onion, quartered
- 2–3 cloves garlic, minced
- 2–3 cups beef broth or water
- Salt and pepper to taste
- Bay leaves (optional)
- Mustard for serving (optional)
Instructions
- Rinse the corned beef brisket thoroughly under cold water.
- Place the rinsed brisket in a large pot and cover it with beef broth or water.
- Add the minced garlic, quartered onion, and bay leaves to the pot.
- Bring everything to a boil over medium-high heat, then reduce the heat and let it simmer for 2.5 to 3 hours.
- Add the sliced carrots and quartered potatoes to the pot once the corned beef is nearly done.
- Stir in the chopped cabbage and let it cook for an additional 10-15 minutes.
- Remove the corned beef from the pot and let it rest before slicing against the grain.
- Serve the slices of corned beef alongside the vegetables and enjoy!
Notes
Ensure to monitor the cooking time to avoid overcooking the meat and adding vegetables at the right time to prevent mushiness.
Nutrition
- Serving Size: 1 serving
- Calories: 253
- Sugar: 4g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 52mg
