Corned Beef and Cabbage
HB-0680 · Hand-built original · Irish
IrishBeefGluten-freeDairy-freeEgg-freeLow-Sodium
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- (3 lb) corned beef brisket
- 2 tbsp pickling spice
- 2 bay leaves
- Water, to cover
- 10 small red potatoes (about 31¾ oz), halved
- 5 carrots, peeled and cut into large chunks
- 1 head green cabbage (about 31¾ oz), cut into 6 wedges through the core
Method
- Rinse the brisket under cold water and place it in a large pot. Add the pickling spice and bay leaves, then pour in enough cold water to cover the meat by about 1¼ in.
- Bring to the boil, skim off any foam, then lower the heat, cover, and simmer gently for 2 1/2 to 3 hours, until the meat is tender enough to pierce easily with a fork.
- Lift the brisket out onto a board, cover loosely with foil, and rest it while the vegetables cook.
- Add the potatoes and carrots to the simmering cooking liquid and cook for about 15 minutes.
- Lay the cabbage wedges on top, cover, and cook for a further 10 to 15 minutes, until the cabbage is just tender and the potatoes are cooked through.
- Slice the brisket across the grain, arrange it on a warm platter with the vegetables around it, and spoon a little of the hot cooking liquid over the top before serving.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).