Name: Corned Beef and Cabbage
Prep time: 10 min
Cook time: PT-481178H52M15S
Total time: 2 h 40 min
Cuisine: Irish
Ingredients: 3 lbs corned beef brisket; 1 tbsp montreal seasoning or pickling spices; 4 cup beef broth, or water; 2 cups carrots; 2 cups red potatoes; 1 head green cabbage, quartered

Description

Corned beef and cabbage is an old fashioned one dish meal that has been a favorite of so many people for years. We are going to show you how to make it 3 different ways, all of which are easy to make and delicious to eat. Try one way or try them all and see which one you like the best.

Ingredients

Scale

3 lbs corned beef brisket
1 tbsp montreal seasoning or pickling spices
4 cup beef broth, or water
2 cups carrots
2 cups red potatoes
1 head green cabbage, quartered

Cook Mode Prevent your screen from going dark

Instructions

Take your corned beef and season it on all sides. Place it in the dutch oven with the fattest part on the top.
Pour the beef broth in the pot. Put the lid on and cook it for about 2 hours at a slight boil/simmer.
While the meat is cooking, cut up the potatoes and veggies. Peel the carrots and cut them in 2-3 pieces. Cut your little potatoes in half. The cabbage can be cut into quarters.
Add the veggies and cook for about 30 minutes, leaving the meat in there too.
When it is done cooking, then take the meat out and cut it as thin or thick as you would like it. Cut it against the grain, not with the grain for a more tender piece of meat. Place the meat on a platter and then arrange the veggies around it. Serve!!

Notes

12.8 NET CARBS

7.4 NET CARBS WITHOUT POTATOES

5.4 NET CARBS WITHOUT POTATOES AND CARROTS

Buy several corned beef if you see them on sale because they usually have a long expiration date. They can also be frozen.

Don’t cut the veggies too small or cook them too long for the best tasting and texture.

Cut the meat across the grain not with the grain for a more tender piece of meat.

Storing: It is easy to store the leftover corned beef and cabbage in an airtight container in the refrigerator for about 4-5 days.

Reheat: The microwave is always good for heating up leftovers. Make sure to use a microwave-safe dish and it should only take 1-2 minutes to heat it up.You can also use a saucepan on the stove for about 5 minutes on medium heat.

Freezing: You can also freeze your leftovers. Put it in airtight containers and then place the container into a ziploc bag for double protection. It will last for about 2-3 months if properly stored. Thaw it in the refrigerator overnight and heat it the next day.

Prep Time: 10 minutes
Cook Time: 2 hours and 30 minutes
Category: Main Courses
Method: Boiling
Cuisine: Irish