Classic Corned Beef and Cabbage Recipe

Ingredients

• 1 (3 pound) corned beef brisket with spice packet
• 10 small red potatoes
• 5 medium carrots
• 1 large head cabbage

Instructions

1. Start by assembling all the necessary ingredients for this delicious meal.
2. In a Dutch oven, submerge the corned beef in water. Add the included spice packet, cover the pot, and bring the water to a boil. Once boiling, reduce the heat and let it simmer for approximately 2 hours, or until the corned beef is nearly fork-tender. While the beef simmers, prepare your vegetables by halving the potatoes, peeling and cutting the carrots into 3-inch pieces, and cutting the cabbage into wedges.
3. After the corned beef has simmered for 2 hours, introduce the potatoes and carrots to the Dutch oven. Continue cooking until the vegetables are almost tender, roughly 10 minutes. Then, add the cabbage wedges and cook for an additional 15 minutes, or until the potatoes are fully tender.
4. Take the meat out of the pot and give it a 15-minute rest. Keep the flavorful broth and cooked vegetables in the Dutch oven. Slice the corned beef against the grain and serve it alongside the tender vegetables and savory broth.

Nutrition

• Calories: 882 kcal
• Fat Content: 42 g
• Fiber Content: 6 g
• Sugar Content: 6 g
• Sodium Content: 165 mg
• Protein Content: 71 g
• Cholesterol Content: 240 mg
• Carbohydrate Content: 50 g
• Saturated Fat Content: 17 g
• Unsaturated Fat Content: 0 g