Description
A classic comfort dish that brings people together with tender slices of corned beef and buttery vegetables.
Ingredients
- 4 lbs corned beef brisket
- 1 head of cabbage, cut into wedges
- 4 large carrots, cut into chunks
- 6 medium potatoes, quartered
- 4 cups of beef broth
- 1 tablespoon mustard seeds
- 10 whole peppercorns
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Rinse the corned beef brisket under cold water.
- Place the brisket in a large pot.
- Pour beef broth into the pot to cover the brisket.
- Add mustard seeds, peppercorns, and minced garlic to the pot.
- Bring the pot to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer.
- Simmer the brisket for 150 to 180 minutes until tender.
- Add the potatoes and carrots to the pot and cook for 15 minutes.
- Add the cabbage wedges and cook for an additional 10 to 15 minutes until tender.
- Remove the corned beef, let it rest, then slice against the grain.
- Serve the sliced meat and vegetables on a platter, season with salt and pepper, and garnish with fresh parsley.
Notes
For a hearty meal, serve with rye bread or buttered boiled potatoes and a dollop of mustard.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Irish