Ingredients and Weight:
- 3-4 pound corned beef brisket
- 4 cups water
- 1 onion, quartered
- 4-5 carrots, peeled and cut into chunks
- 4-5 celery stalks, cut into chunks
- 12 whole black peppercorns
- 12 whole cloves
- 1 bay leaf
- 1 pound baby potatoes, halved
- 1 pound cabbage, cut into wedges
- 1/2 cup chopped fresh parsley
Preparation Time:
30 minutes
Cooking Time:
3-4 hours
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Place the corned beef brisket, water, onion, carrots, celery, peppercorns, cloves, and bay leaf in a large pot. Bring to a boil over high heat.
- Reduce heat to low and simmer for 3-4 hours, or until the beef is tender.
- Remove the beef from the pot and set aside to rest.
- Add the potatoes and cabbage to the pot and simmer for 10-15 minutes, or until the potatoes are tender.
- Slice the corned beef thinly against the grain.
- Arrange the corned beef, potatoes, and cabbage on a serving platter and garnish with parsley.
Nutritional Information:
Per serving (1/8 of recipe):
- Calories: 550
- Protein: 40 grams
- Carbohydrates: 50 grams
- Fat: 30 grams
Dish Characteristics:
- Tender and flavorful corned beef
- Hearty and comforting vegetables
- Classic Irish St. Patrick's Day dish
User Comments:
- "This was the perfect corned beef dinner for our St. Patrick's Day celebration. It was delicious and everyone loved it!"
- "The beef was so tender and juicy. The vegetables were cooked perfectly and the whole dish was seasoned to perfection."
- "I've never made corned beef before, but this recipe was so easy to follow and the result was amazing!"
Special Precautions and Tips:
- If you can't find corned beef brisket at your supermarket, you can use a rump roast instead.
- To make the corned beef ahead of time, cook it according to the recipe and then refrigerate for up to 3 days. When ready to serve, reheat in the oven at 350 degrees Fahrenheit until warmed through.
- Serve with a side of Irish soda bread and your favorite condiments.
