Ingredients and Weight:
- 1 (3-4 pound) corned beef brisket, flat cut
- 1 large head of green cabbage, cut into 8 wedges
- 6 medium carrots, peeled and cut into 2-inch chunks
- 4 medium potatoes, peeled and cut into 1-inch cubes
- 1 large onion, sliced
- 1 cup beef broth
- 2 tablespoons brown sugar
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
3-4 hours
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large Dutch oven or braising pan, place the corned beef brisket. Add the cabbage wedges, carrots, potatoes, onion, beef broth, brown sugar, thyme, bay leaf, salt, and pepper.
- Bring to a boil over medium-high heat. Reduce heat to low and simmer for 3-4 hours, or until the brisket is tender and the vegetables are cooked through.
- Remove the brisket from the pot and let it rest for 15 minutes before slicing and serving.
Nutritional Information:
- Calories: 450
- Protein: 30 grams
- Carbohydrates: 45 grams
- Fat: 20 grams
Dish Characteristics:
- Tender and flavorful corned beef brisket
- Braised cabbage with a slight sweetness
- Hearty and filling
- Suitable for a special occasion
User Comments:
- "This dish was absolutely delicious! The corned beef was so tender, and the vegetables were cooked perfectly."
- "I loved the combination of flavors in this recipe. The brown sugar added a nice sweetness that balanced out the saltiness of the corned beef."
- "This is a great dish to make for a large group. It's easy to prepare and always a crowd-pleaser."
Special Precautions and Tips:
- If you can't find flat cut corned beef, you can use a point cut instead.
- To reduce the saltiness of the corned beef, soak it in cold water for 12-24 hours before cooking.
- Serve with a side of horseradish sauce or brown mustard for dipping.
