Description
The ultimate cozy one-pot dinner that feels like a warm hug on St. Patrick’s Day or any chilly night. Tender corned beef, buttery potatoes, sweet carrots, and soft cabbage—this is comfort food, Irish-style.
Ingredients
Scale
- 3–4 pounds corned beef brisket with spice packet
- 2 bay leaves
- ½ teaspoon black peppercorns
- 5–6 cups beef broth (or water)
- 1½ pounds carrots, peeled and cut into big chunks
- 2 pounds small red potatoes, halved or quartered if large
- 1 large head green cabbage, cut into 8 wedges
Instructions
- Remove corned beef from packaging and rinse under cold water.
- Place beef in a large Dutch oven or pot. Sprinkle on spice packet, bay leaves, and peppercorns.
- Add enough broth or water to cover the meat.
- Bring to a boil, then reduce to a simmer, cover, and cook for about 2.5 hours.
- Add carrots and potatoes. If needed, add extra hot water to cover. Cook 30 minutes, until veggies are fork-tender.
- Push cabbage wedges into the pot. Cook 15 minutes more.
- Remove meat and veggies. Let the meat rest briefly, then slice against the grain.
- Arrange sliced meat and veggies on a large platter. Spoon a bit of broth over everything before serving.
Notes
Rinsing the corned beef before cooking helps prevent it from being overly salty. A splash of vinegar or mustard on the cabbage brightens everything up. Great for leftovers—think Reubens or breakfast hash!
- Prep Time: 20 minutes
- Cook Time: 3 hours 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 1300mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg