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Best Corned Beef and Cabbage

Corned Beef and Cabbage


  • Author: Leigh Oskwarek
  • Prep Time: 10 minutes
  • Cook Time: 2 hours and 30 minutes
  • Total Time: 160 minutes
  • Yield: 8 Servings 1x

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

Instructions

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.

  • Category: Main Courses
  • Method: Boiling
  • Cuisine: Irish

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