Corned Beef with Cabbage
Servings
12people
Ingredients
Instructions
  1. Place brisket in a large pot. Top with carrots, onions, mustard, thyme, and parsley.
  2. Cover with cold water and heat until the water just begins to boil.
  3. Cover the pot with a lid, lower the heat, and simmer the mixture for 2 hours.
  4. Using a large knife, cut the cabbage into quarters and add the cabbage wedges to the pot.
  5. Cook for another 1-2 hours or until the meat and vegetables are soft and tender.
  6. Remove the vegetables to a platter or bowl, cover with foil, and keep warm.
  7. Remove the brisket, place it on a cutting board, and slice it.
  8. 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 Notes

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.
Share on Twitter