Corned Beef and Cabbage Recipe
This Dutch Oven Corned Beef and Cabbage dish is a comforting and hearty meal perfect for gatherings or a cozy family dinner. The tender, flavorful beef pairs beautifully with the soft vegetables, creating a satisfying one-pot meal that's as delicious as it is traditional.
Servings:
6
Calories:
662
kcal
Ingredients
- 3-4 pounds corned beef brisket with spice packet
- 6 cups water
- 1 onion peeled and quartered
- 3 cloves garlic minced
- 1 bay leaf
- 6 medium red potatoes quartered
- 4 large carrots peeled and cut into chunks
- 1 small head of cabbage cut into wedges
- Whole grain mustard for serving (optional)
Instructions
- Rinse the corned beef under cold water and pat dry. Place it in a Dutch oven along with the spice packet, onion, garlic, and bay leaf. Add water until the meat is covered.
- Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 2 1/2 hours or until the meat is tender.
- Add potatoes and carrots to the pot, cover, and cook for an additional 15 minutes.
- Finally, add the cabbage wedges on top of the meat and vegetables. Cover and cook for another 15 minutes or until the cabbage is tender.
- If desired, remove the corned beef from the dutch oven and place it on a baking sheet. Heat under the oven broiler until the top is browned.
- Let the meat rest for a few minutes before slicing it against the grain. Arrange the slices on a serving platter with the vegetables.
Video
Nutrition
Calories:
662
kcal
|
Carbohydrates:
49
g
|
Protein:
40
g
|
Fat:
34
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
16
g
|
Cholesterol:
122
mg
|
Sodium:
2867
mg
|
Potassium:
2063
mg
|
Fiber:
9
g
|
Sugar:
10
g
|
Vitamin A:
6959
IU
|
Vitamin C:
139
mg
|
Calcium:
125
mg
|
Iron:
6
mg
Copyright © 2013 Saving Dollars and Sense ~ All Rights Reserved
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