Corned Beef & Cabbage
Corned beef and cabbage is a delicious one-pot recipe that has come to symbolize Irish culture in North America, a popular dish for St. Patrick's Day!
Prep Time15 mins
Cook Time3 hrs
Brining time1 d
Total Time3 hrs 15 mins
Servings: 6 people
To make your brine from scratch:
- 4 cups water PLUS more as needed
- 1 cup salt
- 1/2 cup brown sugar
- 1 teaspoon whole mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon white peppercorns
- 1 teaspoon whole cloves
- 1 teaspoon whole juniper berries
- 2 bay leaves
- 1/2 teaspoon ground ginger
Whether you make your corned beef brisket from scratch or not, you'll need:
- 4 pounds beef brisket trimmed
- 1 onion
- 1 cup carrots 1 large carrot
- 1/2 head cabbage
- 6 red potatoes
- 3 cloves garlic optional
- 6 cups water approximately
To make the brine:
Place all ingredients in a stockpot and bring to a boil to dissolve sugar and salt, stirring occasionally.
Allow the brine to cool completely before submersing the brisket. Top with additional water as needed to completely cover.
Refrigerate for up to 10 days to brine.
When ready to prepare, place corned beef brisket in large pot (or Dutch oven) and cover with fresh water.
Cover pot with lid and bring to a boil, then reduce to a simmer.
Continue to simmer for 45 minutes per pound.
Peel and chop your vegetables however you'd like - it's more rustic to leave them with a bit of skin.
Add the vegetables except the cabbage to the pot when there's about 30 minutes left of cooking time. After 15 minutes, add the cabbage.
Remove the pot from the heat and let the meat rest for 10 minutes before serving.
Serving: 1portion | Calories: 733kcal | Carbohydrates: 61g | Protein: 68g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 187mg | Sodium: 19187mg | Potassium: 2230mg | Fiber: 6g | Sugar: 24g | Vitamin A: 73.1% | Vitamin C: 59.5% | Calcium: 11.8% | Iron: 46.2%