Irish Corned Beef and Cabbage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 Pounds Corned Beef Brisket with spice packageWater to cover beef2 Tbs. Old Bay Seasoning3 Cloves Garlic crushed1 Tbs. Mustard Seeds2 Bay Leaves Whole2 Tbs. Black Pepper corms whole2 Tbs. Vinegar1 Cup Pearl Onions1-1/2 Pounds Baby Yukon Gold Potatoes6 Large Carrots cut in 2 inch pieces1 Large Head of Cabbage cut in wedges
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.
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.
Nutritional Info 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
Member Reviews
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BSPROUT
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