Corned Beef
Corned Beef is corned beef brisket that has been seasoned and cooked with red potatoes, carrots, onions, and cabbage.
Servings: 6
Calories: 534kcal
Ingredients
- 3-4 pounds corned beef brisket, with seasoning packet
- 4 cups (960 g) beef broth
- 2 bay leaves
- 10 small red potatoes, rinsed and cut in half
- 4 medium carrots, peeled and cut into 2” sections
- 1 medium yellow onion, quartered
- 1 small head cabbage, cut into wedges (leave the core)
Instructions
- Rinse the corned beef brisket, pat dry, and place it into a large Dutch oven or heavy-bottomed pot with a lid.
- Sprinkle the seasoning evenly over the top of the meat. Top with beef broth. (The liquid should cover the entire cut of meat.)
- Top with bay leaves and bring the mixture to a boil.
- Reduce heat to low and cover. Cook for 2 hours. After 2 hours, add the potatoes, carrots, and onions.
- Cook for another 30 minutes, and then add the cabbage.
- Continue to cook the corned beef, potatoes, carrots, onions, and cabbage for another 1-1½ hours. (The meat will be cooked for a total of 3½-4 hours.) Corned beef should reach an internal temperature of 145°F before consumption.
- To serve, remove meat from the liquid (discard bay leaves), and let it rest for 5-10 minutes before slicing against the grain. Serve with potatoes, carrots, onions, and cabbage.
Nutrition
Calories: 534kcal