Description
A festive dish perfect for St. Patrick’s Day celebrations.
Ingredients
Scale
- 2 pounds corned beef brisket
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 4 cloves garlic, minced
- 1 onion, quartered
- 4 cups beef broth
- 4 carrots, chopped
- 4 potatoes, quartered
- 1 head cabbage, cut into wedges
Instructions
- Rinse the corned beef under cold water.
- Place the brisket in a large pot and add peppercorns, mustard seeds, garlic, and onion.
- Pour in the beef broth and bring to a boil.
- Reduce heat and simmer for 2.5 to 3 hours.
- Add carrots and potatoes to the pot.
- After 30 minutes, add cabbage wedges.
- Cook until vegetables are tender.
- Remove corned beef and let rest before slicing.
Notes
- Serve with mustard or horseradish.
- Leftovers can be used in sandwiches.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Boiling
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 1500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
Keywords: st pattys day, corned beef, Irish cuisine