Description
A festive dish to celebrate St. Patrick’s Day.
Ingredients
Scale
- 2 pounds corned beef brisket
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 4 cloves garlic, minced
- 4 cups water
- 1 medium onion, quartered
- 3 carrots, cut into chunks
- 4 potatoes, quartered
- 1 small head cabbage, cut into wedges
Instructions
- Rinse the corned beef under cold water.
- Place the brisket in a large pot with peppercorns, mustard seeds, garlic, and water.
- Bring to a boil, then reduce heat and simmer for 2.5 to 3 hours.
- Add onion, carrots, and potatoes to the pot.
- Cook for an additional 30 minutes.
- Add cabbage and cook for another 15-20 minutes until tender.
- Remove the brisket and let it rest for 10 minutes before slicing.
- Serve with vegetables.
Notes
- Feel free to adjust the vegetable quantities.
- Serve with mustard for added flavor.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Boiling
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice of corned beef with vegetables
- Calories: 350
- Sugar: 2g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: st patrick's, corned beef, irish cuisine