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Corned Beef and Cabbage

A cozy dish featuring tender corned beef and simmering cabbage, perfect for St. Patrick's Day or family gatherings.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Irish
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3-4 pounds corned beef brisket
  • 1 large onion quartered
  • 4 cloves garlic minced
  • 1/2 head of green cabbage cut into wedges
  • 4 large carrots peeled and cut into chunks
  • 4 cups beef broth
  • 1 tablespoon mustard seeds
  • 1 tablespoon black peppercorns
  • 2 bay leaves

Equipment

  • Large oven-safe pot with lid
  • Cutting board
  • Sharp knife
  • Meat thermometer
  • Serving platter

Method
 

  1. Preheat the oven to 325°F (160°C).
  2. Rinse the corned beef under cold water to remove excess salt.
  3. In the pot, heat a little oil over medium-high heat and sear the corned beef for about 3-4 minutes on each side.
  4. Add the quartered onion and minced garlic around the beef in the pot.
  5. Pour in the beef broth, making sure the beef is mostly submerged.
  6. Sprinkle in the mustard seeds, black peppercorns, and bay leaves.
  7. Cover the pot and place it in the oven. Let it cook for about 2.5 hours.
  8. After 2.5 hours, add the cabbage wedges and carrot chunks to the pot.
  9. Cover again and cook for an additional 30 minutes.
  10. Let the corned beef rest for 10 minutes before slicing.

Notes

This dish is rich in flavor and perfect for gatherings.