Description
A classic Irish-American dish, this stovetop corned beef recipe yields tender, flavorful meat paired with perfectly cooked vegetables. It’s a hearty and comforting meal that’s perfect for a cozy dinner.
Ingredients
Units
Scale
Corned Beef:
- 3 to 4 pounds corned beef brisket with spice packet
- 10 cups water
- 1 tablespoon pickling spice (if no packet provided)
Vegetables:
- 1 large onion, quartered
- 3 garlic cloves, smashed
- 4 medium carrots, peeled and cut into large chunks
- 4 medium potatoes, peeled and halved
- 1 small head green cabbage, cut into wedges
Instructions
- Prepare the Corned Beef: Place the corned beef brisket in a large pot or Dutch oven and add water to cover. Add the spice packet or pickling spice, onion, and garlic.
- Cook the Corned Beef: Bring to a boil over high heat, then reduce heat to low and cover. Simmer gently for 2 ½ to 3 hours, or until the beef is fork-tender. Skim off any foam that rises to the top during cooking.
- Add Vegetables: Once the beef is tender, add carrots and potatoes to the pot and simmer for 15 minutes. Then add the cabbage and continue cooking for another 15 to 20 minutes, or until all vegetables are tender.
- Serve: Remove the beef from the pot and let rest for 10 minutes before slicing against the grain. Serve with the cooked vegetables.
Notes
- Leftovers make excellent sandwiches.
- For extra flavor, sear the sliced corned beef in a skillet before serving.
- You can substitute Yukon Gold potatoes or add parsnips for variety.
Nutrition
- Serving Size: 1 portion with vegetables
- Calories: 520
- Sugar: 5 g
- Sodium: 1550 mg
- Fat: 32 g
- Saturated Fat: 11 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 115 mg
