Corned Beef and Cabbage

Name: Corned Beef and Cabbage
Yield: 4 servings
Cuisine: Irish
Ingredients: 3 Lbs Beef Brisket; 10 Small Potatoes; 5 Carrots; 1 head Cabbage

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Beef Brisket3 lb
Small PotatoesSmall10
Carrots5
Cabbage1 head

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	1023 kcal
Protein	80.2 g
Fat	25.3 g
of which saturates	12.3 g
Carbohydrate	110.9 g
Fibre	14.5 g
Salt	1.4 g

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

1
Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2
Add whole potatoes and peeled and cut carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.