Corned Beef and Cabbage
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Corned Beef and Cabbage

Prep: 10 minutes
Cook: 3 hours 35 minutes • Serves: 8

1 (3- to 4-pound) corned beef brisket with seasoning packet
1 large onion, cut into 8 wedges
8 medium red potatoes, halved
6 small carrots
1 small head cabbage, cut into 8 wedges
Coarse grain mustard for serving (optional)

1.In Dutch oven or large saucepot, add brisket and seasoning packet; add enough cold water to cover. Heat to boiling over high heat; reduce heat to low. Add onion; cover and cook 3 hours.

2.Add potatoes, carrots and cabbage; cook 30 minutes or until vegetables are tender.

3.To serve, slice corned beef across the grain; serve with vegetables and mustard, if desired.


Approximate nutritional values per serving:
676 Calories, 38g Fat (13g Saturated), 194mg Cholesterol,
1976mg Sodium, 43g Carbohydrates, 7g Fiber, 41g Protein

Chef Tip:
> Try using rainbow heirloom carrots for additional color.