Corned Beef & Cabbage
Servings: 2 People
Calories: 2005kcal
A delicous and great meal to be served anytime. A very typical meal for the Irish-American holiday celebration of St. Patrick's Day.
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Equipment
- 1 Stock pot
Ingredients
- 3 lb Corned beef brisket
- 10 sm Red potatoes
5 med Carrots- 1 lg Cabbage
Instructions
Gather All Ingredients
- Get all of your ingredients and have them ready.
Cook The Corned Beef
- Place the corned beef in a large stock pot or multi pot and cover with water. Add in the spice packet and bring to a boil. Cover and allow to simmer 1 hour for each pound of corned beef. The corned beef should become fork tender.
Prepare the Vegetables
- While the corned beef is simmering, cut the potatoes. I prefer to make them into cubes. Feel free to cut as you see fit to your needs. Peel and cut the carrots into about 2-3 inch pieces. Finally, cut the cabbage into small wedges.
Add The Veggies
- After the appropriate cook time has been achieved, add the cabbage, carrots, and potatoes.Remember: simmer 1 hour for each pound of corned beef.Cook the vegetables until they are almost tender; about 15-20 minutes.
Final Cook
- Remove the meat and allow it to rest for about 15 minutes. Leave the vegetables and the broth in the stock pot.
Slice The Meat
- The meat should be sliced across the grain.
Service
- The dish should be served with the the vegetables and the broth.
Nutrition
Serving: 10oz | Calories: 2005kcal | Carbohydrates: 151g | Protein: 117g | Fat: 103g | Saturated Fat: 33g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 49g | Cholesterol: 367mg | Sodium: 8539mg | Potassium: 6377mg | Fiber: 19g | Sugar: 18g | Vitamin A: 25537IU | Vitamin C: 266mg | Calcium: 183mg | Iron: 18mg
