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–+ servings
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C. Motter Cindy

St Pats Day Treats You Cant Miss

A hearty and flavorful St. Patrick's Day dinner featuring tender corned beef and cabbage, infused with traditional Irish spices for a comforting meal that captures the festive spirit.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Irish
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Corned Beef
  • 3 lbs corned beef brisket (about 3 lbs) flat cut
  • 8 cups water enough to cover the meat
  • 2 bay leaves
  • 1 tbsp black peppercorns
  • 4 garlic cloves smashed
  • 1 large yellow onion quartered
  • 4 carrots peeled and halved
For the Vegetables
  • 1 head cabbage cut into wedges
  • 6 small potatoes quartered
  • 4 additional carrots sliced
  • 1/4 cup fresh parsley chopped, for garnish

Equipment

  • Dutch Oven
  • cutting board,
  • Knife
  • Mixing bowl
  • Stovetop

Method
 

Prepare the Corned Beef
  1. Rinse the corned beef brisket under cold water to remove any brine.
  2. Place the corned beef in a large Dutch oven and add 8 cups of water, ensuring it covers the meat.
  3. Add bay leaves, peppercorns, garlic cloves, and quartered onion to the pot.
  4. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 2.5 hours.
  5. Add the cabbage wedges, quartered potatoes, and sliced carrots to the pot with the corned beef.
  6. Simmer for another 30 minutes, or until vegetables are tender and meat is fork-tender.
  7. Remove the corned beef and slice against the grain. Serve with the vegetables, garnished with fresh parsley.

Nutrition

Calories: 450kcalCarbohydrates: 25gProtein: 35gFat: 25g

Notes

For a spicier kick, add a bit of mustard in the cooking liquid. Leftover corned beef makes excellent sandwiches the next day. Store in an airtight container in the fridge for up to 3 days.
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