Description
Enjoy a traditional Irish-American dish with this easy stovetop corned beef recipe. Tender, flavorful corned beef brisket cooked with vegetables for a hearty meal.
Ingredients
Units
Scale
Corned Beef:
- 3 to 4 pounds corned beef brisket with spice packet
- 10 cups water
- 1 tablespoon pickling spice (if no packet provided)
Vegetables:
- 1 large onion, quartered
- 3 garlic cloves, smashed
- 4 medium carrots, peeled and cut into large chunks
- 4 medium potatoes, peeled and halved
- 1 small head green cabbage, cut into wedges
Instructions
- Prepare the Corned Beef: Place the corned beef brisket in a large pot or Dutch oven and cover with water. Add spice packet or pickling spice, onion, and garlic. Boil, then simmer for 2 ½ to 3 hours until fork-tender.
- Cook the Vegetables: Add carrots and potatoes, simmer for 15 minutes. Add cabbage, cook for 15-20 minutes until tender.
- Serve: Rest beef, slice against the grain, and serve with vegetables.
Notes
- Leftovers make tasty sandwiches.
- For extra flavor, sear sliced beef before serving.
- Yukon Gold potatoes or parsnips can be used as substitutes or additions.
Nutrition
- Serving Size: 1 portion with vegetables
- Calories: 520
- Sugar: 5 g
- Sodium: 1550 mg
- Fat: 32 g
- Saturated Fat: 11 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 115 mg
