Yield: 1 roast

Corned Beef and Cabbage

Corned Beef and Cabbage
Prep Time 5 minutes
Cook Time 3 hours 20 minutes
Additional Time 10 minutes
Total Time 3 hours 35 minutes

Ingredients

  • 6 lbs corned beef, with packet
  • 2 lbs small red potatoes
  • 1 lbs carrots, peeled and cut in half
  • 1 onion, peeled
  • 1 head cabbage, divided into 6 wedges

Instructions

  1. Fill a large stock pot with enough water to cover corned beef. Place beef, and contents of seasoning packet if included with purchase, in stock pot and bring to a simmer. Cook for 2 to 3 hours, until a toothpick or wooden skewer can be inserted easily into the meet.
  2. Preheat oven to 200 degrees. Remove beef from water and place in roasting pan with a ladle of cooking liquid. Place in oven to keep warm.
  3. Meanwhile, place potatoes, carrots, and onion in the stock pot and bring to a boil, cooking for 10 minutes. Add cabbage and boil an additional 10 minutes.
  4. Remove beef from oven and slice against the grain. Serve with drained vegetables.

Notes

Adapted from a call to a friend and Cook’s Illustrated

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 1773Total Fat: 129gSaturated Fat: 43gTrans Fat: 0gUnsaturated Fat: 67gCholesterol: 667mgSodium: 6644mgCarbohydrates: 18gFiber: 3gSugar: 3gProtein: 126g

Nutrition information provided is an estimate from nutritionix.com. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.

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