Ingredients
Scale
- 3 pounds corned beef brisket
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 bay leaf
- 1 large head green cabbage, cut into 8 wedges
- 6 medium carrots, peeled and cut into 2-inch chunks
- 6 small red potatoes, halved
- 1 large onion, quartered
- Water to cover
Instructions
- Place the corned beef brisket in a large pot or Dutch oven. Add the peppercorns, mustard seeds, coriander seeds, and bay leaf.
- Add the quartered onion, carrots, and potatoes around the brisket.
- Pour in enough water to completely cover the brisket and vegetables.
- Bring the water to a boil, then reduce the heat to low, cover, and simmer for 2.5 to 3 hours, or until the corned beef is tender.
- During the last 30 minutes of cooking, add the cabbage wedges to the pot. Cook until the cabbage is tender-crisp.
- Remove the corned beef from the pot and let it rest for 10-15 minutes before slicing against the grain.
- Serve the sliced corned beef with the cooked vegetables and a drizzle of the cooking liquid.
Notes
- For a richer flavor, you can add a cup of beef broth to the cooking liquid.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- The cooking liquid can be strained and used as a base for soup.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Simmer
- Cuisine: Irish
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 100mg