Classic Corned Beef with Cabbage & Potatoes

This recipe is a St. Patrick's Day favorite, but you can enjoy any time of the year you'd like. Corned Beef Brisket is slow cooked with cabbage, potatoes and carrots for a hearty family meal

Classic Corned Beef with Cabbage & Potatoes
Photos courtesy of Beef. It's What’s For Dinner

8 ingredients

8 servings

3 hours 30 minutes

Nutrition information per serving: 371 Calories; 221.4 Calories from fat; 24.6g Total Fat (9 g Saturated Fat; 0.1 g Trans Fat; 0.9 g Polyunsaturated Fat; 11.3 g Monounsaturated Fat;) 119 mg Cholesterol; 1298 mg Sodium; 15 g Total Carbohydrate; 4.2 g Dietary Fiber; 5.2 g Total Sugars; 23 g Protein; 0 g Added Sugars; 86 mg Calcium; 3 mg Iron; 451 mg Potassium; 4.5 mcg Vitamin D; 0.3 mg Riboflavin; 4 mg NE Niacin; 0.4 mg Vitamin B6; 1.9 mcg Vitamin B12; 182 mg Phosphorus; 5.5 mg Zinc; 37.6 mcg Selenium; 93.8 mg Choline.

Ingredients:

  • 1 Corned Beef Brisket (2-1/2 pounds)

  • 5 cups water, divided
  • 1 medium head cabbage (about 2 pounds), cut into wedges
  • 8 ounces Yukon Gold potatoes, cut into 8 wedges
  • 8 ounces carrots, cut into 1-inch pieces
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.

  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
  • Refrigerate food promptly.

Cooking:

1. Preheat oven to 350°F. Place Corned Beef Brisket and 3 cups water in large stockpot or Dutch oven, fat-side up. Bring to a simmer. Do not boil. Cover tightly and cook in 350°F oven 2-1/2 to 3 hours or until fork-tender.

Cook's Tip: If seasoning packet is included with Corned Beef Brisket, pour over brisket after the water is added in Step 1.

2. Transfer brisket to cutting board, reserving any liquid in stockpot; cover brisket with aluminum foil. Let stand 15 to 20 minutes.

3. Meanwhile add 2 cups remaining water to same stock pot with reserved liquid. Place steamer basket in stock pot. (Liquid should not touch bottom of basket). Place cabbage, potatoes and carrots in basket. Bring to a boil. Cover tightly; reduce heat and steam vegetables 20 to 25 minutes or until fork-tender.

4. Remove fat from brisket, if desired. Carve brisket into thin slices across the grain. Combine butter, salt and pepper in small bowl. Drizzle over vegetables. Serve brisket with vegetables.

This recipe is an excellent source of Protein, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Phosphorus, and Choline.

Source: beefitswhatsfordinner.com

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