Corned Beef and Cabbage
Corned Beef and Cabbage is a classic Irish dish that is perfect for St. Patrick's Day or any other occasion. This dish is made with tender corned beef, delicious cabbage, potatoes, carrots, and is all simmered in a flavorful broth. The result is a hearty and mouth watering meal that is sure to please everyone at the table.
Corned Beef and Cabbage is a classic Irish dish that is perfect for St. Patrick's Day or any other occasion. This dish is made with tender corned beef, delicious cabbage, potatoes, carrots, and is all simmered in a flavorful broth. The result is a hearty and mouth watering meal that is sure to please everyone at the table.
- Carbohydrate 128.9286 g
- Cholesterol 0 mg
- Fat 0.6642 g
- Fiber 16.2360003519058 g
- Protein 14.9076 g
- Saturated Fat 0.19188 g
- Serving Size 1 1 Serving (1010g)
- Sodium 44.28 mg
- Sugar 112.692599648094 g
- Trans Fat 0.14022 g
- Calories 568 calories
Step-by-step
- Place corned beef in a 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.
- Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes.
- Remove meat and let rest 15 minutes.
- 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.
As a housewife, I'm always looking for ways to make a delicious and hearty meal for my family that is also easy on the budget. Corned beef and cabbage is one of my favorite dishes to make because it is all of those things. It's also a great way to use up leftover corned beef from St. Patrick's Day.
Whenever I travel, I always try to sample the local cuisine. When I was in Ireland, I had the chance to try corned beef and cabbage for the first time, and I was hooked. The meat was so tender and flavorful, and the cabbage was cooked to perfection. I've been making it ever since, and it's one of my favorite dishes.
