Corned Beef and Cabbage
Ingredients
The beef
-
1
3-4 pound
corned beef with spice packet
-
1
medium
onion, sliced
-
3
cloves
crushed garlic
-
2
sprigs
fresh thyme
-
2-3
crushed
bay leaves
-
1
tablespoon
peppercorns
-
2
tablespoons
allspice berries
-
1
tablespoon
mustard seeds
-
5-6
cups
beef broth
-
1
can (12-ounce)
beer
The vegetables
-
2
pounds
small red potatoes
-
1 ½
pounds
carrots
-
1
large head
green cabbage, cut into 8 wedges
Instructions
- Rinse the corned beef under cool water to remove excess salt.
- Place the beef in a large dutch oven and sprinkle with the spice packet contents.
- Add onion, garlic, thyme, bay leaves, peppercorns, allspice berries, and mustard seeds.
- Pour in the beef broth and beer, adding water to fully cover the beef.
- Heat on medium until boiling, then cover and reduce to a simmer for 2 ½ to 3 hours.
- While the beef cooks, wash and cut the potatoes and carrots, and prepare the cabbage.
- Once the beef is tender, add the carrots and potatoes to the pot.
- Boil and cook on medium-high for 13-15 minutes until tender.
- Remove the beef and place it on a platter.
- In a skillet, sauté the potatoes and carrots in butter until slightly brown, then add to the platter.
- Sauté onions and garlic in the same skillet, then add cabbage and cook until tender.
- Slice the beef against the grain and serve with cabbage, potatoes, and carrots.
Nutrition Facts (estimated)
Servings
4-5
Calories
545
Total fat
35g
Total carbohydrates
12g
Total protein
40g
Sodium
3297mg
Cholesterol
122mg
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