Description
A classic dish of tender, flavorful corned beef, perfect for sandwiches or served with cabbage.
Ingredients
Scale
- 4 lbs corned beef brisket
- 1 onion, quartered
- 4 cloves garlic, smashed
- 2 cups beef broth
- 2 cups water
- 1 tablespoon pickling spice
- 4 carrots, cut into chunks
- 4 potatoes, quartered
- 1 small head of cabbage, cut into wedges
Instructions
- Rinse the corned beef under cold water to remove excess salt.
- Place the corned beef in a large pot. Add the onion, garlic, beef broth, water, and pickling spice.
- Bring to a boil, then reduce to a simmer. Cover and cook for about 2.5 to 3 hours or until the meat is tender.
- Add the carrots and potatoes to the pot, cover, and cook for an additional 30 minutes.
- Add the cabbage wedges and cook for another 15 minutes, or until the cabbage is tender.
- Remove the corned beef from the pot and let it rest for a few minutes before slicing against the grain.
Notes
- For extra flavor, you can add bay leaves or other spices to the cooking liquid.
- Leftover corned beef makes excellent sandwiches.
- Prep Time: 10
- Cook Time: 3
- Category: Main Course
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 800
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 20
- Fiber: 4
- Protein: 30
- Cholesterol: 80
Keywords: corned beef, corned beef recipe, Irish corned beef, how to cook corned beef, tender corned beef