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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 405.8
  • Total Fat: 10.0 g
  • Cholesterol: 93.0 mg
  • Sodium: 885.9 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 7.1 g
  • Protein: 53.8 g

View full nutritional breakdown of Irish Corned Beef and Cabbage calories by ingredient
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Irish Corned Beef and Cabbage

Submitted by: LAVENDERLILY
Irish Corned Beef and Cabbage

Introduction

A traditional corned beef and cabbage recipe. Extra spices are added to the packet that comes with the brisket for more robust flavor. A traditional corned beef and cabbage recipe. Extra spices are added to the packet that comes with the brisket for more robust flavor.
Number of Servings: 6

Ingredients

    3 Pounds Corned Beef Brisket with spice package
    Water to cover beef
    2 Tbs. Old Bay Seasoning
    3 Cloves Garlic crushed
    1 Tbs. Mustard Seeds
    2 Bay Leaves Whole
    2 Tbs. Black Pepper corms whole
    2 Tbs. Vinegar
    1 Cup Pearl Onions
    1-1/2 Pounds Baby Yukon Gold Potatoes
    6 Large Carrots cut in 2 inch pieces
    1 Large Head of Cabbage cut in wedges



Directions

Cover the brisket with 1 inch of water and bring to a boil. Then lower the heat to simmer. Skim off any foam.
Add all of the spices and vinegar and simmer until tender. About 50 minutes per pound. Remove the brisket when tender and keep warm.
Reduc e the broth and then add the onions, carrots and potatoes and cook until tender.
Add the cabbage wedges the last 15 minutes and cook until just tender. Do not overcook.
Put the brisket back in and heat through.
Slice the brisket against the grain.
This recipe makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user LAVENDERLILY.






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Member Ratings For This Recipe

  • This was an easy, delicious recipe. I made this for my family for St. Patricks dinner and it came out perfect! I brought the beef to a boil twice dumping and replacing the water both times to get rid of some of the salt. The addition of Old Bay, garlic and the other seasonings makes the dish. - 3/18/13

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