Corned Beef with Cabbage
Contrary to popular belief, this meal originated in America in the late 19th century after Irish immigrants found beef to be much less expensive in New England than in Ireland! Traditional Irish dishes use corned pork instead.
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Serves12 (people)
SWAP ScoreWhat's this?
Ingredients
- 4 pounds corned brisket of beef
- 3 large carrots chopped into large chunks
- 6 small onions
- 1 teaspoon dry mustard
- 1/4 teaspoon thyme
- 1/4 teaspoon parsley
- 1 head cabbage remove two layers of outer leaves
- salt and pepper to taste
Directions
- Place brisket in a large pot. Top with carrots, onions, mustard, thyme, and parsley.
- Cover with cold water and heat until the water just begins to boil.
- Cover the pot with a lid, lower the heat, and simmer the mixture for 2 hours.
- Using a large knife, cut the cabbage into quarters and add the cabbage wedges to the pot.
- Cook for another 1-2 hours or until the meat and vegetables are soft and tender.
- Remove the vegetables to a platter or bowl, cover with foil, and keep warm.
- Remove the brisket, place it on a cutting board, and slice it.
- Serve the corned beef slices on a platter surrounded by the vegetables. Ladle a little of the cooking liquid over the meat and vegetables.
Recipe Tips
Serve this on St. Patrick's Day with soda bread and potatoes.
Nutrition Facts
Corned Beef with Cabbage
Amount Per Serving
Calories 81
Calories from Fat 27
% Daily Value*
Total Fat 3g
5%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 14mg
5%
Sodium 48mg
2%
Potassium 320mg
9%
Total Carbohydrates 10g
3%
Dietary Fiber 3g
12%
Sugars 5g
Protein 6g
12%
Vitamin A
41%
Vitamin C
69%
Vitamin D0%
Calcium
5%
Iron
4%
* Percent Daily Values are based on a 2000 calorie diet.
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