Description
A warm, steady meal of corned beef brisket with tender vegetables, perfect for family nights.
Ingredients
Scale
- 4 lbs corned beef brisket
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 medium carrots, cut into chunks
- 4 medium potatoes, cut into quarters
- 1/2 head of cabbage, cut into wedges
- 2 cups beef broth
- 1 cup water
- 2 teaspoons black peppercorns
- 2 bay leaves
- 1 tablespoon mustard seeds
Instructions
- Place the corned beef brisket in a Dutch oven and add the chopped onion and minced garlic.
- Pour in the beef broth and water. Add the peppercorns and bay leaves.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 3 hours.
- Add the carrots, potatoes, and cabbage on top of the beef.
- Cover and continue cooking for another hour or until the vegetables are tender and the meat is fork-tender.
- Remove from heat, slice the corned beef, and serve with the vegetables.
Notes
Trim excess fat from the brisket for a leaner meal. Store leftovers in airtight containers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 85mg