Ingredients
6
6 servings
- •1 (3 pound) corned beef brisket with spice packet
- •10 small red potatoes
- •5 medium carrots
- •1 large head cabbage
Instructions
- 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 and meat is fork-tender, about 10 minutes. Add cabbage and cook until 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.
Nutritional Facts
Per 6 servings
- Calories: 839
- Carbohydrate: 69g
- Fat: 41g
- Fiber: 12g
- Protein: 50g
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