Corned Beef and Cabbage (Stove Top)
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs 15 mins
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Additional Time
10 mins
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Total Time
3 hrs 45 mins
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Servings
8 -10 Servings
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Calories
501 kcal
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Course
Main Course
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Cuisine
Irish
Corned Beef and Cabbage (Stove Top)
Description
The recipe uses a large piece of corned beef seasoned with its included spice packet, bay leaves, and black peppercorns, which simmers submerged in beef broth or water for about two and a half hours. This slow cooking tenderizes the meat and infuses the liquid with rich, savory notes. Carrots and red potatoes are added midway to cook until soft, followed by cabbage wedges in the final minutes, absorbing the cooking liquid flavors while maintaining slight firmness.
The resulting meal is served by slicing the tender beef against the grain and arranging it alongside the boiled vegetables. Serving with a splash of vinegar on the cabbage and whole grain mustard on the meat adds brightness and depth. The combination of gelatinous broth, tender vegetables, and well-seasoned beef creates a satisfying balance of textures and flavors ideal for a hearty dinner.
Using beef broth enriches the simmering liquid though water is also acceptable. Adjusting with bouillon or vinegar at serving allows personalization. The dish emphasizes slow gentle cooking to ensure tender meat and well-cooked vegetables throughout.
Ingredients
- 3-4 pounds corned beef with spice packet
- 2 bay leaf
- 1/2 teaspoon black peppercorns
- 5-6 cups beef broth
- 1 1/2 pounds carrot
- 2 pounds red potato small
- 1 large green cabbage cut into 8 wedges, head
Instructions
- Remove the corned beef from the packaging and rinse well.
- Place the meat in the bottom of a large dutch oven, then sprinkle with the contents of the spice packet and add 2 bay leaves and 1/2 teaspoon black peppercorns.
- Add enough beef broth or water to cover the meat completely.
- Place on the stove and bring to a boil, then cover and reduce the heat to a simmer. Let the meat cook in the simmering liquid for about 2 1/2 hours.
- Add the carrots and potatoes, making sure to move the meat if necessary so the vegetables can cook in the liquid. If needed, add an additional 2 cups of hot water to the cooking liquid. Continue to cook for 30 minutes until the potatoes and carrots are tender.
- Add the cabbage wedges, pushing them down into the cooking liquid, and cook for 15 minutes longer.
- Remove the meat, potatoes, and vegetables from the pot. Slice the meat into thin slices against the grain, then serve on a large platter surrounded by the boiled potatoes, carrots and cabbage.
Notes
- Water can be used instead of beef broth, or beef base can be added to water for flavor.
- Splash vinegar on cooked cabbage before eating to enhance its taste.
- Serve corned beef with whole grain mustard to complement the rich meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10 Servings
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Calories | 501kcal | 25% |
| Carbohydrates | 36g | 12% |
| Protein | 32g | 64% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 92mg | 31% |
| Sodium | 2735mg | 114% |
| Potassium | 1643mg | 35% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 14372IU | 287% |
| Vitamin C | 118mg | 131% |
| Calcium | 124mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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