Description
Irish corned beef and cabbage showcases traditional Dublin flavors with tender meat and hearty vegetables. Home cooks can savor this classic comfort dish packed with rich cultural heritage and simple, satisfying ingredients.
Ingredients
Scale
Meat:
- 1 (3 pounds / 1.36 kilograms) corned beef brisket with spice packet
Vegetables:
- 10 small red potatoes
- 5 medium carrots
- 1 large head cabbage
Instructions
- Prepare a large Dutch oven and arrange the corned beef, ensuring it’s fully submerged in water. Sprinkle the accompanying spice packet over the meat for enhanced flavor.
- Bring the liquid to a rolling boil, then immediately reduce heat to a gentle simmer. Allow the meat to cook slowly, developing tenderness for approximately 2 hours.
- While the meat simmers, transform fresh potatoes into uniform halves. Peel carrots and segment them into rustic 3-inch lengths. Quarter the cabbage into manageable wedges.
- After 2 hours of cooking, carefully introduce potatoes and carrots into the simmering liquid. Continue cooking for 10 minutes until vegetables approach a tender consistency.
- Gently nestle cabbage wedges into the pot, allowing them to cook and absorb the rich broth for an additional 15 minutes.
- Remove the corned beef from the liquid and let it rest for 15 minutes, allowing juices to redistribute and meat to become more succulent.
- Slice the rested meat against the grain to ensure maximum tenderness. Arrange slices alongside the perfectly cooked vegetables and ladle some flavorful broth over the top before serving.
Notes
- Trim excess fat from corned beef to reduce greasiness and improve overall dish healthiness.
- Use low-sodium broth or water for cooking to control salt content, making the meal more diet-friendly.
- Select a flat-cut corned beef instead of point-cut for more even cooking and leaner texture.
- Consider adding fresh herbs like thyme or rosemary to the cooking liquid for enhanced flavor complexity without additional calories.
- Prep Time: 15 minutes
- Cook Time: 2 hours 25 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg