Corned Beef and Cabbage
User Reviews
5
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Prep Time
5 mins
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Cook Time
3 hrs
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Total Time
3 hrs 35 mins
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Servings
8
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Calories
526 kcal
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Course
Main Course
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Cuisine
Irish
Corned Beef and Cabbage
Description
This recipe simmers corned beef brisket with chopped onion, pickling spice, and caraway seeds until fork tender, which usually takes about two and a half hours. The extended cooking softens the meat and infuses it with the aromatic spices. After removing the meat to keep warm, potatoes, cabbage quarters, and carrot chunks are added to the broth to cook until tender, absorbing the seasoned cooking liquid for enhanced flavor.
The slow simmering produces a rich, savory broth and a melt-in-your-mouth beef complemented by the mild sweetness of cooked cabbage and carrots. The combined textures bring tenderness and slight firmness, with the bread, mustard, and butter adding finishing touches of softness, acidity, and fat to the meal.
This dish is often served as a centerpiece for its simplicity yet satisfying richness, typically accompanied by mustard and butter for extra flavor enhancement. Allowing the meat to rest before slicing against the grain maintains juiciness and tenderness.
Cooking times vary by weight, approximately 40-50 minutes per pound. Using cured corned beef results in a traditional flavor different from non-cured meats. Leftovers keep well refrigerated for up to three days and are excellent for sandwiches.
Ingredients
- 1 pound corned beef brisket, cured
- 1 medium onion chopped
- 1 tablespoon pickling spice
- 2 teaspoons caraway seeds
- 3 pounds potato halved, red
- 1 head cabbage quartered
- 3 large carrot cut into 3-inch chunks
- salt to taste
- black pepper to taste
Instructions
- Add the corned beef, onion, pickling spice, and caraway seeds to a large pot and fill it with water until completely covered. Bring to a boil, then lower to a gentle simmer. Cook the corned beef until fork tender (about 2 1/2 hours, but check for doneness occasionally).
- Once the corned beef is tender remove it from the pot and tent with foil to keep warm.
- Add the potatoes, cabbage, and carrots to the pot and bring to a boil. Once boiling, turn the heat down to a simmer and cook until the veggies are tender (about 20-30 minutes).
- Slice the corned beef against the grain and serve on a platter along with the cabbage, potatoes, and carrots. Serve with plenty of butter, mustard, and rye or brown bread. Enjoy!
Notes
- Cook the corned beef until fork tender, approximately 40 to 50 minutes per pound, checking doneness occasionally.
- Use cured corned beef brisket for authentic flavor, as non-cured versions with natural nitrates like celery juice will differ in taste.
- Leftover corned beef can be refrigerated for up to three days and is well-suited for sandwiches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 54.7g | 18% |
| Protein | 29.2g | 58% |
| Fat | 21.6g | 33% |
| Saturated Fat | 9.2g | 46% |
| Cholesterol | 106mg | 35% |
| Sodium | 1220mg | 51% |
| Potassium | 1726mg | 37% |
| Fiber | 11.4g | 46% |
| Sugar | 12.4g | 25% |
| Calcium | 120mg | 12% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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