Corn Beef And Cabbage
A hearty and flavorful dish combining tender corned beef with vibrant cabbage, perfect for family gatherings.
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Servings: 6 servings
Calories: 350kcal
Ingredients
- 3 lbs corned beef brisket
- 1 head of cabbage chopped
- 4 large carrots peeled and cut into chunks
- 6 medium potatoes quartered
- 1 onion quartered
- 2 cloves of garlic minced
- 2 tablespoons mustard
- 1 teaspoon black pepper
- 4 cups beef broth
- 1 bay leaf
Instructions
- Rinse the corned beef under cold water to remove excess salt.
- Place the brisket in a large pot and cover with beef broth.
- Add the quartered onion, garlic, and bay leaf to the pot.
- Bring to a boil, then reduce heat and cover.
- Simmer for 2.5 to 3 hours until tender.
- Remove the brisket and let it rest on a cutting board.
- Add chopped cabbage, carrots, and potatoes to the pot.
- Cook the vegetables for about 30 minutes until tender.
- Meanwhile, slice the brisket against the grain.
- Serve the sliced brisket with the vegetables, drizzled with mustard.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 25g | Fat: 15g | Fiber: 5g