Corned Beef & Cabbage

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Our simple ode to a traditional St. Patty's dinner!

Hannah
Hannah
251

5 minutes

Prep time

2 h 25 min

Cook time

10 minutes

Resting time

556 cal.

Per serving

Utensils

Pot (large), Stovetop

recipe

Carrots (fresh)

Step 1

Peel & cut carrots into 2 inch pieces.

Cabbage (green)

Step 2

Remove the cabbage core. Cut the cabbage into large wedges.

Corned beef brisket

Step 3

In a large heavy-bottomed pan, add corned beef & the included spice packet. Cover the corned beef completely with water. Bring to a boil & reduce to a simmer. Cover & simmer on low heat for about 2 hr, or until the corned beef is fork tender.

Potatoes (baby)

Step 4

Uncover. Add carrots & potatoes. Cover & simmer 10 more min.

Cabbage (green)

Step 5

Uncover. Add cabbage. Cover & simmer 10 more min.

Step 6

Uncover & remove from heat. Strain liquid from the pot & carefully place corned beef onto a cutting board. Rest for 10 min.

Step 7

Slice corned beef into 1/4 inch thick pieces.

Whole-grain mustard

Step 8

Serve corned beef with cabbage, potatoes, carrots & whole-grain mustard. Enjoy! ; - )

Nutrition facts

View nutritional information

Energy556 cal.
Fat32 g
Carbohydrates32 g
Protein33 g
Fiber9 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Corned Beef & Cabbage" contains 556 Energy, 32 g of Fat, 32 g of Carbohydrates, 33 g of Protein, 9 g of Fiber.

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Corned Beef & Cabbage
Very easy