Description
A comforting dish of tender corned beef slow-cooked with earthy vegetables, perfect for gatherings or a cozy dinner.
Ingredients
Scale
- 4 pounds corned beef brisket
- 1 large onion, quartered
- 4 large carrots, cut into chunks
- 4 medium potatoes, quartered
- 1 small head of cabbage, cut into wedges
- 4 cups beef broth
- 2 teaspoons mustard seeds
- 1 teaspoon black peppercorns
- 2 bay leaves
- Salt to taste
Instructions
- Begin by placing the corned beef brisket in your Dutch oven with the quartered onions, carrot chunks, and potato quarters nestled around it.
- Pour in the beef broth, ensuring the seasoning envelops the meat and vegetables.
- Sprinkle the mustard seeds, peppercorns, and tuck the bay leaves into the broth.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to a gentle simmer.
- Cover and let it cook for 150 to 180 minutes, or until the meat is fork-tender.
- Add the cabbage wedges with about 30 minutes left of cooking time.
- Let everything rest for a few moments before slicing the brisket and serving warm.
Notes
For easier cleanup, this is a one-pot recipe. Feel free to experiment with different vegetables or spices based on your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 40g
- Cholesterol: 100mg