Description
A classic Irish dish of tender corned beef served with 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
- For enhanced flavor, consider using Guiness beer in place of some beef broth.
- Be sure to trim excess fat from the brisket for a leaner dish.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg