Description
Experience the warmth of tradition with this Corned Beef Brisket, Potatoes, Cabbage, and Carrots dish. Perfectly seasoned and slow-cooked, the tender brisket melts in your mouth while earthy potatoes, vibrant cabbage, and sweet carrots create a symphony of flavors. This festive meal not only fills your belly but also brings back cherished memories of St. Patrick’s Day celebrations with friends and family.
Ingredients
Scale
- 2 lbs corned beef brisket
- 4 medium Yukon Gold potatoes (quartered)
- 1 medium head green cabbage (cut into wedges)
- 3 medium carrots (sliced)
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 4 cups low-sodium beef broth
- Fresh black pepper to taste
Instructions
- Gather and chop all ingredients: quarter the potatoes and slice the cabbage.
- In a large pot or slow cooker, season the corned beef brisket with the included spice packet plus extra black pepper. Sear on all sides until browned.
- Add chopped onion and minced garlic; sauté briefly before placing potatoes and carrots around the brisket.
- Pour in enough beef broth to cover three-quarters of the meat and vegetables.
- Cover tightly and cook on low heat for about 3 hours on the stovetop or 6–8 hours in a slow cooker until tender.
- In the last 30 minutes of cooking, add cabbage wedges on top to steam without losing color.
- Finish by drizzling with cooking liquid before serving.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 420
- Sugar: 5g
- Sodium: 860mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg