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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.
Simmer the Corned Beef
Cook the Root Vegetables
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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.
This irish_american recipe takes 195 minutes to prepare and yields 6 servings. At 924.26 calories per serving with 63.73g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Add and Cook the Cabbage
Rest and Slice the Beef
Serve
Place the rinsed brisket, spices, and onion in a slow cooker. Add just enough water to cover. Cook on low for 8-10 hours or on high for 4-5 hours. Add the remaining vegetables during the last 2-3 hours of cooking (on low) or last 1.5 hours (on high).
Incorporate other hearty root vegetables like parsnips or rutabagas. Add them along with the potatoes and carrots.
Whisk together 1/4 cup grainy mustard, 1/4 cup mayonnaise, 1 tablespoon of prepared horseradish, and 1 teaspoon of honey for a creamy, zesty sauce.
After simmering, place the cooked brisket in a baking dish. Mix 1/4 cup brown sugar with 2 tablespoons of mustard and spread over the fat cap. Broil for 2-4 minutes until the glaze is bubbly and caramelized.
Corned beef provides a significant amount of high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Beef is a great source of heme iron, which is easily absorbed by the body and helps prevent anemia. It also contains vital B vitamins, particularly B12, which is crucial for nerve function and the formation of red blood cells.
This one-pot meal is loaded with cabbage, carrots, potatoes, and onions, providing essential nutrients like Vitamin C (cabbage), Vitamin A (carrots), potassium (potatoes), and dietary fiber, which supports digestive health.
A typical serving of this Corned Beef and Cabbage recipe contains approximately 650-750 calories, depending on the fat content of the brisket and serving size. This estimate includes the beef, potatoes, carrots, and cabbage.
It can be part of a balanced diet. The vegetables provide fiber, vitamins, and minerals. However, corned beef is a processed meat high in sodium and saturated fat. To make it healthier, trim excess fat from the brisket, control your portion size, and load up on the vegetables.
The 'flat cut' is generally preferred. It's leaner, has a more uniform shape which makes for even slicing, and is less fatty than the 'point cut'. The point cut has more fat, which makes it more tender and flavorful, but it can be harder to slice neatly.
Tough corned beef is usually the result of undercooking or cooking at too high a temperature. It needs a long, slow simmer to break down the connective tissues. Ensure it's fully fork-tender before removing it from the pot. Also, be sure to slice it against the grain.
Yes. Place the brisket and spices in the Instant Pot with 4 cups of water. Cook on high pressure for 90 minutes, followed by a 15-minute natural release. Remove the beef, add the vegetables to the pot, and cook on high pressure for another 3-4 minutes.
Store leftover corned beef and vegetables in an airtight container in the refrigerator for up to 4 days. For best results, store the meat and vegetables in some of the cooking broth to keep them moist. Reheat gently in a covered pot on the stove or in the microwave.