Corned Beef and Cabbage

A hearty, classic one-pot dish of tender braised corned beef brisket slow-simmered with potatoes, carrots, and cabbage. Simple, comforting, and perfect for a crowd.

Ingredients

• Beef Brisket

  ⚖ 1.35 kg None
  kcal/г%DV

  Calories

  2123106%

  Protein

  279.4200%

  Total Fat

  99.5127%

  Carbohydrates

  8.12%
• Small Potatoes

  ⚖ 1.5 kg 10 pcs
  kcal/г%DV

  Calories

  115557%

  Protein

  30.761%

  Total Fat

  1.41%

  Carbohydrates

  262.595%
• Carrots

  ⚖ 400 g 🥕 5 pcs
  kcal/г%DV

  Calories

  1658%

  Protein

  3.77%

  Total Fat

  1.01%

  Carbohydrates

  38.313%
• Cabbage

  ⚖ 300 g ⅓ pcs
  kcal/г%DV

  Calories

  733%

  Protein

  3.87%

  Total Fat

  0.30%

  Carbohydrates

  17.46%

Instructions

• Place the corned beef brisket in a large pot or Dutch oven and cover completely with water. Add the spice packet that came with the corned beef, cover the pot, and bring to a boil. Reduce the heat to a simmer and cook for approximately 50 minutes per 450 g of meat, or until the brisket is fully tender.
• Add the whole small potatoes and the peeled, cut carrots to the pot and cook until the vegetables are almost tender, about 20–25 minutes. Add the cabbage, cut into wedges, and continue cooking for a further 15 minutes. Remove the meat from the pot and allow it to rest for 15 minutes.
• Transfer the vegetables to a serving bowl and ladle over as much of the reserved cooking broth as desired. Slice the rested brisket across the grain and serve alongside the vegetables.