Dinners

Stovetop Corned Beef and Cabbage

Name: Stovetop Corned Beef and Cabbage
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Yield: 6 servings
Ingredients: 1 medium yellow onion; 1 (3- to 3 1/2-pound) ready-to-cook corned beef brisket, preferably flat cut; 1 (12-ounce) bottle or can lager or brown ale; 8 cups water; 1 tablespoon apple cider vinegar; 1 tablespoon pickling spices (or use the included spice packet); 2 teaspoons granulated sugar; 1 pound carrots (5 to 6 medium); 1 pound Savoy or green cabbage (about 1/2 small head); 1 1/2 pounds baby or small Yukon Gold or red potatoes

6 servings

portions

15 minutes

temps actif

3 hours 30 minutes

temps total

Commencer à Cuisiner

Ingrédients

1 medium yellow onion

1 (3- to 3 1/2-pound) ready-to-cook corned beef brisket, preferably flat cut

1 (12-ounce) bottle or can lager or brown ale

8 cups water

1 tablespoon apple cider vinegar

1 tablespoon pickling spices (or use the included spice packet)

2 teaspoons granulated sugar

1 pound carrots (5 to 6 medium)

1 pound Savoy or green cabbage (about 1/2 small head)

1 1/2 pounds baby or small Yukon Gold or red potatoes

Instructions

Step 1

Peel and cut 1 medium yellow onion into 1-inch thick wedges.

Step 2

Remove 1 corned beef brisket from its packaging and rinse under cool running water for 1 minute, rinsing off any spices that may have come in the brine. Place in a Dutch oven or large pot with the fat cap facing up.

Step 3

Scatter the onion over the brisket. Add 1 (12-ounce) bottle lager or brown ale, 8 cups water, 1 tablespoon apple cider vinegar, 1 tablespoon pickling spices (or use the included spice packet), and 2 teaspoons granulated sugar. The beef should be fully submerged.

Step 4

Bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer. Cover and cook until cooked through and fork tender, 2 hours and 15 minutes to 2 hours and 45 minutes.

Step 5

About 30 minutes before the corned beef is ready, peel and cut 1 pound carrots crosswise into 2-inch pieces. Cut 1 pound Savoy or green cabbage into 1-thick wedges, leaving the core intact. From 1 1/2 pounds small or baby Yukon Gold or red potatoes, halve any that are larger than 2-inches wide.

Step 6

When the corned beef is ready, transfer to a cutting board and tent with aluminum foil to keep warm. Add the potatoes and carrots to the broth. Simmer until the vegetables are almost tender, about 15 minutes. Add the cabbage, cover, and simmer until tender, 12 to 15 minutes.

Step 7

Use a slotted spoon to transfer the vegetables to a bowl or serving platter. Slice the corned beef across the grain and serve with the vegetables.

Nutrition

Taille de Portion

Serves 6

Calories

848 cal

Lipides Totaux

54.9 g

Lipides Saturés

22.1 g

Lipides Insaturés

0.0 g

Acides Gras Trans

Cholestérol

0 mg

Sodium

228.0 mg

Glucides Totaux

35.7 g

Fibres Diététiques

6.4 g

Sucres Totaux

8.6 g

Protéines

47.9 g