Ingredients
Scale
- 3–4 pound corned beef brisket
- 1 bay leaf
- 1 head of cabbage, cut in half, core removed, and cut into medium-sized wedges
- 6 medium carrots, peeled and cut into uniform 1-2 inch chunks
- 1 yellow onion, cut into quarters
- 1–2 russet potatoes, cut into 1 inch chunks
- Water
Instructions
- Rinse the corned beef brisket and place it fat side up in a large pot.
- Sprinkle the spice packet and add a bay leaf.
- Pour water over the brisket until barely covered, bring to a boil, then simmer for 3 hours.
- Add potatoes, carrots, and onion, boil for 5-10 minutes.
- Add cabbage on top, cover, and steam until tender for 5-10 minutes.
- Remove ingredients, slice brisket against the grain, and serve with cooking liquid.
Notes
Choose a well-marbled brisket for tenderness.
Try different spice blends for a unique flavor twist.
Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Dish
- Method: Boiling/Simmering
- Cuisine: Irish
Nutrition
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg