Ultimate Corned Beef and Cabbage
This corned beef and cabbage dinner is sure to please everyone, even your pickiest eaters. You don't have to wait for St. Patrick's Day to enjoy this wonderful boiled dinner!
Ingredients
- 4 pounds corned beef brisket
- 8 allspice berries
- 1 tsp black peppercorns
- 2 cloves garlic, lightly smashed with the side of a knife
- 2 large bay leaves
- 3 sprigs thyme, or 1/2 teaspoon dried leaf thyme
- 3 cups low sodium beef broth
- Water to cover
- 2 medium onions, cut into wedges
- 3 pounds red-skinned or gold potatoes, scrubbed and quartered
- 4 large carrots, halved lengthwise and cut into 3-inch lengths
- 1 small rutabaga (optional), peeled and cut into 1 1/2-inch cubes
- 1 head green cabbage, cut into 6 to 8 wedges
- Chopped fresh parsley, for garnish
- 4 tbsp butter, for serving
- Mustard (optional), for serving
Recommended Equipment
Instructions
- Rinse the corned beef and place it in a large Dutch oven or stockpot.4 pounds corned beef brisket
- Make a cheesecloth bag and add the allspice berries, peppercorns, garlic, bay leaves, and thyme. Tie with kitchen twine and add it to the corned beef.8 allspice berries | 1 tsp black peppercorns | 2 cloves garlic | 2 large bay leaves | 3 sprigs thyme
- Add the beef broth to the Dutch oven along with enough water to cover the corned beef. Place the pot over medium heat and bring to a boil. Reduce the heat to low, cover the pot tightly, and simmer until the corned beef is tender, about 2 1/2 to 3 hours.3 cups low sodium beef broth | Water to cover
- Add the onions, potatoes, carrots, and rutabaga; if using, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer, covered, for 20 minutes.2 medium onions | 3 pounds red-skinned or gold potatoes | 4 large carrots | 1 small rutabaga (optional)
- Add the cabbage wedges to the pot and continue to cook for about 15 to 20 minutes until the cabbage is tender.1 head green cabbage
- Remove the corned beef to a cutting board and let it stand for 15 minutes. Slice the meat across the grain and transfer it to a platter.
- Remove and discard the spice bag. Arrange the vegetables around the corned beef and spoon some of the cooking broth over the meat and vegetables, skimming off excess fat first if needed. Garnish with chopped fresh parsley and serve with butter and mustard, if desired.Chopped fresh parsley | 4 tbsp butter | Mustard (optional)
Nutrition
Calories: 702kcalCarbohydrates: 45gProtein: 40gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gTrans Fat: 0.2gCholesterol: 138mgSodium: 3200mgPotassium: 1873mgFiber: 9gSugar: 9gVitamin A: 6308IUVitamin C: 147mgCalcium: 122mgIron: 6mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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