Corned Beef and Cabbage
This meal can be easily prepared on the stovetop in a large pot.
INGREDIENTS | YIELDS 4 servings
- 1–2 pounds corned beef brisket
- 2 large potatoes, peeled and quartered
- 3 carrots, peeled and quartered
- 2 onions, quartered
- 1 small head cabbage, cut into large pieces
Place the corned beef in a deep roasting pan or heavy pot and cover with water.
Bring water to boil, then simmer for 1 hour, adding water if necessary.
Add vegetables, cutting cabbage into large pieces.
Return to a boil, reduce heat, and simmer for 20 minutes until vegetables are cooked.
Remove from heat, cool, and slice corned beef across the grain.
Per Serving
- Calories: 680
- Fat: 34 grams
- Protein: 41 grams
- Carbohydrates: 53 grams
- Cholesterol: 123 milligrams
Corned Beef Tradition
Corned beef is very popular on St. Patrick's Day. Irish-Americans like to eat corned beef and cabbage to celebrate the holiday. It's one of the dishes most associated with Irish cuisine, but interestingly it isn't a national favorite in Ireland itself.
