Corned Beef and Cabbage
Prep Time
25 minutes
Cook time
2-3 hours
Total time
2-3 hours
30 minutes
Ingredients
- 2–3 pounds corned beef brisket
- 4 whole peppercorns
- ¼ clove garlic
- 2 medium-sized potatoes, cut into 1-inch chunks
- 2 medium-sized carrots, cut into 1-inch chunks
- 1 large yellow onion, peeled and quartered
- ½ head of cabbage, cut into wedges
- Horseradish sauce, for serving
Instructions
- Place the corned beef in a large kettle and add enough cold water to cover. Add the peppercorns and garlic, and bring to a boil.
- Skim off any scum that rises to the surface, then reduce heat, cover, and simmer gently for 2–3 hours, or until tender. Add boiling water as needed to keep the beef covered.
- For the last 30 minutes of cooking, add the carrots, potatoes, onions, and cabbage.
- Serve the corned beef on a platter surrounded by the vegetables, with horseradish sauce on the side
Adapted from: Margaret Brown Klapthor’s The First Ladies Cook Book
Nutrition per serving (6 servings)
Calories 400 • Total Fat 23g • Saturated Fat 7g • Sodium 1,875 mg • Total Carbohydrates 22g • Dietary Fiber 4g • Added Sugars 0g • Protein 25g
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Nutrition per serving (6 servings)
Calories 400 • Total Fat 23g • Saturated Fat 7g • Sodium 1,875 mg • Total Carbohydrates 22g • Dietary Fiber 4g • Added Sugars 0g • Protein 25g
