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Corned Beef with Cabbage and Potatoes

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Corned beef with cabbage and potatoes is a classic comfort dish that warms the soul and delights the palate. This recipe features tender, flavorful corned beef simmered to perfection alongside vibrant cabbage and hearty potatoes, creating a harmonious blend of textures and tastes. Perfect for family gatherings or cozy dinners, this dish not only satisfies hunger but also evokes nostalgic memories of home-cooked meals. Enjoy the rich aromas and flavors that make this beloved favorite a staple year after year.

Ingredients

Scale
  • 3 lbs brisket corned beef
  • 1 medium green cabbage, chopped into wedges
  • 4 medium Yukon Gold potatoes, cut into chunks
  • 2 large carrots, sliced
  • 1 large yellow onion, thinly sliced
  • 4 garlic cloves, minced
  • 4 cups low-sodium beef broth

Instructions

  1. Rinse the corned beef under cold water to remove excess salt and pat dry. Chop the cabbage, slice the onions, peel the garlic, and prepare the potatoes and carrots.
  2. In a large pot or Dutch oven, heat a splash of oil over medium-high heat and sear the corned beef for about 4 minutes on each side until browned.
  3. Add onions and garlic around the brisket. Pour in enough beef broth to cover half of the meat (about two cups). Bring to a simmer before adding potatoes and carrots.
  4. Cover tightly and reduce heat to low. Simmer gently for approximately three hours or until the meat is fork-tender.
  5. About one hour before serving, add cabbage wedges on top of other ingredients and steam until tender.
  6. Remove corned beef from pot to rest for ten minutes before slicing against the grain. Serve with vegetables and drizzle with broth.

Nutrition

Keywords: - For added flavor, consider using homemade broth instead of store-bought. - Swap out cabbage for Brussels sprouts or add spices like paprika for a unique twist.

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