Description
This hearty corned beef dish is perfect for a family meal, featuring tender brisket and flavorful vegetables.
Ingredients
Scale
- 2 pounds corned beef brisket (flat cut, excess fat trimmed)
- 5 medium carrots (cut into 2-inch pieces)
- 2 pounds baby red potatoes (halved)
- 3 cloves garlic (roughly chopped)
- 1 head green cabbage (cut into 8 wedges)
- 8 cups beef broth (or 2 cups Guiness beer and 6 cups beef broth)
- 2 tablespoons corned beef seasoning (or the spice packet that came with the corned beef brisket)
Instructions
- Place the corned beef brisket in a large Dutch oven.
- Add the garlic, corned beef seasoning, and beef broth (and Guiness beer if using) to the pot.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer.
- Cover the pot and cook for about 45 minutes per pound, approximately 2 hours for a 2 brisket, or until the internal temperature of the corned beef reaches 190-205°F (88-96°C).
- Add the carrots and baby red potatoes to the pot. Continue to cook for an additional 10 minutes, or until the potatoes are almost tender.
- Carefully remove the corned beef from the pot and let it rest for 15 minutes. Add the cabbage wedges and cook for 10 minutes. Remove from heat.
- Slice the corned beef against the grain into thin slices. Serve the sliced corned beef with the cooked vegetables. Ladle some of the cooking stock over the meat and veggies for extra flavor.
Notes
- This dish is excellent for St. Patrick’s Day or any family gathering.
- For best results, ensure the corned beef is cooked to the right temperature for tenderness.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Boiling
- Cuisine: Irish
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 2g
- Sodium: 1500mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 90mg