Best Easy Corned Beef and Cabbage
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs 45 mins
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Total Time
2 hrs 55 mins
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Servings
6
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Calories
756 kcal
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Course
Main Course
Best Easy Corned Beef and Cabbage
Description
The recipe begins by placing the corned beef brisket with its seasoning packet in a large pot covered by water and optionally bay leaves for aroma. It simmers gently for two hours to tenderize. Potatoes and carrots are then added and cooked until soft, followed by cabbage wedges cooked briefly until tender but not mushy. The corned beef is rested before slicing to preserve juices.
The dish brings together savory and aromatic flavors with tender, fork-ready meat and vegetables infused by the cooking liquid. It is a traditional meal often enjoyed with spicy mustard or horseradish as condiments. Potatoes, carrots, and cabbage offer a variety of textures ranging from soft to slightly crisp depending on cooking time.
Potatoes and carrots can be removed and held warm if the pot is crowded before adding cabbage. Ingredient variations such as adding onion, garlic, butter, mushrooms, or substituting water with beef broth and Guinness enhance complexity. Slicing the corned beef against the grain ensures tenderness.
Ingredients
- 4 pounds corned beef brisket with spice packet (3-4 pounds)
- 4-5 cups water
- 2 pounds potato cut into quarters (about 7-10 medium potatoes, red
- ½ pounds carrot or 2 large carrots diced, baby
- 1 head cabbage cut into 4 wedges, head
- 2 bay leaf optional
Instructions
- Place the corned beef into large stock pot and seasoning packet.
- Fill the pot with enough water to cover the beef. Add bay leaves if using.
- Bring to a boil over medium high heat and then reduce to simmer and cover.
- Cook covered for 2 hours.
- Add quartered potatoes and carrots to the pot, bring to a boil again and cook for 30 minutes or until potatoes and carrots are tender.
- Then add the cabbage wedges, bring to a boil again and cook for 15-20 minutes or until tender.
- Remove the corned beef from pot and place on a serving plate and let stand 10 minutes prior to slicing.
- Top with mustard or horseradish if desired.
Notes
- If the pot is too full, remove potatoes and carrots after cooking and keep warm under foil before adding cabbage.
- Add quartered onion or minced garlic to the pot to deepen flavor.
- Replace water with beef broth and Guinness beer for a richer cooking liquid.
- Butter and mushrooms can be added to the vegetables before serving for added taste.
- Slice the corned beef against the grain for the best texture.
- Use red, Yukon gold, or white potatoes according to preference.
- Make a horseradish sauce by mixing sour cream, horseradish, dried chives, and lemon juice as a condiment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 756 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 756kcal | 38% |
| Carbohydrates | 36g | 12% |
| Protein | 49g | 98% |
| Fat | 45g | 69% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 22g | 110% |
| Cholesterol | 163mg | 54% |
| Sodium | 3772mg | 157% |
| Potassium | 1933mg | 41% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 5373IU | 107% |
| Vitamin C | 151mg | 168% |
| Calcium | 114mg | 11% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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