A St. Patrick's Day classic that's delicious any time of year. Tender, savory corned beef brisket simmered with sweet cabbage, earthy potatoes, and carrots. This one-pot meal is the ultimate comfort food, full of simple, hearty flavors.
Prep15 min
Cook180 min
Servings6
Serving size: 1 serving
923cal
64gprotein
44gcarbs
55g
Ingredients
3.5 lb Corned Beef Brisket (Flat cut is recommended)
1 packet Pickling Spice Packet (Usually included with the brisket)
12 cup Water (Or enough to cover brisket by 1-2 inches)
2 pcs Bay Leaves
1 tsp Black Peppercorns
2 lb Red Potatoes (Scrubbed and quartered)
1 lb Carrots (Peeled and cut into 2-inch pieces)
1 large Yellow Onion (Peeled and quartered)
1 medium head Green Cabbage (Cored and cut into 6-8 wedges)
Tender, savory cabbage simmered with smoky bacon and sweet onions. This classic Southern side dish is pure comfort food, ready in about 30 minutes and pairs perfectly with cornbread to soak up every last drop of flavorful potlikker.
Perfectly tender boiled potatoes, a simple and versatile side dish. They're a fantastic base for salads, mashed potatoes, or can be enjoyed on their own with a bit of butter and salt. Ready in under 30 minutes!
Tender-crisp carrots are gently simmered and then tossed in a sweet and savory brown sugar-butter glaze. This classic American side dish is incredibly simple to make, perfect for holiday feasts or elevating a simple weeknight meal. Ready in under 30 minutes.
About Corned Beef and Cabbage, Boiled Cabbage, Boiled Potatoes and Glazed Carrots
Hearty corned beef with fiber-rich cabbage and potatoes – a truly energy-giving comfort food meal!
This irish_american dish is perfect for dinner. With 1509.84 calories and 78.11g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Unsalted Butter (Melted, for serving)
3 tbsp Fresh Parsley (Chopped, for garnish)
1 tsp Salt (For seasoning vegetables, adjust to taste)
0.5 tsp Black Pepper (Freshly ground)
0.25 cup Grainy Mustard (For serving)
Instructions
1
Simmer the Corned Beef
Rinse the corned beef brisket under cold running water to remove any excess surface brine. Pat dry with paper towels.
Place the brisket, fat-side up, in a large stockpot or Dutch oven. Add the contents of the included spice packet, bay leaves, and whole black peppercorns.
Pour in enough cold water to cover the brisket by at least 1-2 inches.
Bring the pot to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and maintain a gentle simmer.
Simmer for 2.5 to 3 hours, or approximately 50 minutes per pound. The beef is ready when it is fork-tender, meaning a fork can be easily inserted and twisted with little resistance. Check periodically to ensure the water level remains above the beef, adding more hot water if necessary.
2
Cook the Root Vegetables
Once the beef is tender, add the quartered potatoes, carrots, and onion to the pot around the brisket.
Ensure the vegetables are mostly submerged in the cooking liquid. Increase the heat to bring the pot back to a simmer.
Cover and cook for 15-20 minutes, or until the vegetables are nearly tender when pierced with a fork.
3
Add and Cook the Cabbage
Gently place the cabbage wedges into the pot, nestling them into the broth on top of the other vegetables.
Cover the pot and continue to simmer for another 10-15 minutes. The cabbage should be tender-crisp, not mushy. It will turn a vibrant green and be easily pierced with a knife.
4
Rest and Slice the Beef
Carefully remove the cooked corned beef from the pot and transfer it to a large cutting board. Tent loosely with aluminum foil and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a moist and tender result.
While the beef rests, you can keep the vegetables warm in the broth over very low heat.
5
Serve
After resting, identify the direction of the muscle fibers (the grain) in the brisket. Slice the beef thinly against the grain for maximum tenderness.
Using a slotted spoon, remove the vegetables from the pot and arrange them on a large platter alongside the sliced corned beef.
Drizzle the melted butter over the vegetables. Season with salt and freshly ground black pepper to taste.
Garnish the platter with fresh chopped parsley and serve immediately with a side of grainy mustard.
184cal
8gprotein
16gcarbs
9gfat
Ingredients
1 head cabbage (medium, about 2 lbs, cored and chopped into 1-inch pieces)
4 slices bacon (thick-cut, chopped)
1 medium yellow onion (chopped)
2 garlic cloves (minced)
1 cup chicken broth
1 tbsp unsalted butter (optional, for richness)
0.75 tsp salt (or to taste)
0.5 tsp black pepper (freshly ground)
0.25 tsp red pepper flakes (optional, for a little heat)
0.5 tsp sugar (optional, to balance flavors)
Instructions
1
Render Bacon and Sauté Aromatics
Place a large Dutch oven or heavy-bottomed pot over medium heat.
Add the chopped bacon and cook, stirring occasionally, until it becomes crisp and golden brown, about 6-8 minutes.
Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving the rendered bacon fat in the pot.
Add the chopped yellow onion to the pot and cook in the bacon fat, stirring frequently, until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 more minute until fragrant, being careful not to burn it.
2
Simmer the Cabbage
Add the chopped cabbage to the pot. It may seem like a lot, but it will cook down significantly. Stir well to coat the cabbage with the bacon fat and aromatics.
Pour in the chicken broth and season with salt, black pepper, red pepper flakes (if using), and sugar (if using).
Stir everything to combine, then increase the heat to bring the liquid to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes, or until the cabbage is tender to your liking. Stir once or twice during cooking.
2 lb Yukon Gold Potatoes (Or Russet potatoes, scrubbed and cut into uniform 2-inch pieces)
8 cup Water (Or enough to cover potatoes by 1-2 inches)
1 tbsp Salt (For the boiling water)
Instructions
1
Prepare the potatoes. Wash the potatoes thoroughly under cool running water. You can peel them or leave the skin on for more nutrients and fiber. If using larger potatoes, cut them into uniform 2-inch chunks to ensure they all cook at the same rate.
2
Start in cold water. Place the prepared potatoes in a large pot or Dutch oven. Add the salt, then pour in enough cold water to cover the potatoes by at least 1-2 inches. Starting with cold water is crucial as it helps the potatoes cook evenly from the inside out.
3
Bring to a boil, then simmer. Place the pot over high heat and bring the water to a rolling boil, which should take about 5-7 minutes. Once it's boiling, immediately reduce the heat to medium-low to maintain a gentle, steady simmer.
4
Cook until tender. Let the potatoes simmer for 15-20 minutes. The exact time will depend on the size and type of your potatoes. Start checking for doneness at the 15-minute mark by piercing a potato with the tip of a paring knife or a fork. It is ready when the utensil slides in easily with no resistance.
5
Drain and dry the potatoes. Once tender, carefully drain the potatoes in a colander. For a fluffier texture, return the drained potatoes to the hot, empty pot and place it back on the warm burner (with the heat turned off) for 1-2 minutes. Gently shake the pot to help evaporate any remaining surface moisture.
6
Serve immediately. The potatoes are now ready. Serve them hot, tossed with butter, fresh herbs like parsley or chives, and a sprinkle of black pepper, or use them as the base for your favorite potato salad or mashed potatoes recipe.
1.5 lb Carrots (Peeled and sliced into 1/4-inch thick rounds)
4 tbsp Unsalted Butter
0.25 cup Light Brown Sugar (Packed)
2 tbsp Orange Juice (Freshly squeezed is best)
0.5 tsp Salt
0.25 tsp Black Pepper (Freshly ground)
2 tbsp Fresh Parsley (Finely chopped, for garnish)
Instructions
1
Cook the Carrots
Place the sliced carrots in a medium saucepan and add enough cold water to cover them by about 1 inch.
Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 5-7 minutes, or until the carrots are tender-crisp (easily pierced with a fork but still have a slight bite).
Drain the carrots thoroughly in a colander and set aside.
2
Prepare the Glaze
While the carrots are cooking, melt the unsalted butter in a large skillet or pan over medium heat.
Once melted, stir in the packed light brown sugar, orange juice, salt, and freshly ground black pepper.
3
Thicken the Glaze
Continue to cook the glaze, stirring constantly with a whisk or spatula, for about 2-3 minutes.
The sugar should completely dissolve, and the glaze will begin to bubble and thicken slightly.
4
Glaze the Carrots
Add the drained carrots to the skillet with the hot glaze.
Gently toss and stir to coat all the carrot slices evenly.
Continue to cook for another 3-5 minutes, stirring occasionally, until the glaze has thickened further and clings beautifully to the carrots.
5
Garnish and Serve
Remove the skillet from the heat.
Sprinkle the chopped fresh parsley over the carrots and give them one final toss.
