Corned Beef and Cabbage

• servings: 6 servings
• total time: 2 hours 30 minutes

Ingredients

1 (3 pound) corned beef brisket with spice packet

10 small red potatoes

5 medium carrots

1 large head cabbage

Directions

Gather all ingredients.

Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours. While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.

When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender, about 10 minutes. Add cabbage and continue to cook until potatoes are tender, about 15 more minutes.

Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.Slice meat across the grain. Serve with vegetables and broth.

Nutrition

• Calories: 882 kcal
• Total Fat: 42 g
• Saturated Fat: 17 g
• Unsaturated Fat: 0 g
• Cholesterol: 240 mg
• Sodium: 165 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 6 g
• Total Sugars: 6 g
• Protein: 71 g