Description: Dublin Corned Beef and Cabbage is a traditional Irish dish known for its rich flavors and hearty texture. The savory corned beef is slowly simmered with cabbage, carrots, and potatoes, creating a flavorful and comforting meal. A must-try for anyone wanting to experience Irish cuisine at its best!
Preparation Time: 15 minutes
Cooking Time: 2.5 to 3 hours
Serving Size: 6 servings
Ingredients:
- 3-4 lbs (1.5-1.8 kg) corned beef brisket (with seasoning packet)
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 10-12 small potatoes (such as Yukon Gold), scrubbed
- 4 large carrots, peeled and cut into chunks
- 1 medium head of cabbage, cut into wedges
- 1 teaspoon black peppercorns
- 1 bay leaf
- 1 tablespoon mustard seeds (optional)
Instructions:
- Prepare the Corned Beef:
Rinse the corned beef brisket under cold water to remove excess salt. Place the brisket in a large pot or Dutch oven. Add the seasoning packet that comes with the brisket, or use the mustard seeds, bay leaf, and peppercorns. - Cook the Corned Beef:
Cover the brisket with water, ensuring it is fully submerged. Bring the water to a boil over medium-high heat, then reduce the heat to low and cover the pot. Let it simmer for about 2 to 2.5 hours, or until the corned beef is tender and easily pierced with a fork. - Add the Vegetables:
Once the corned beef is tender, add the potatoes, carrots, and onion to the pot. Continue to cook for another 30 minutes, or until the vegetables are tender. - Add the Cabbage:
After the potatoes and carrots are cooked, add the cabbage wedges to the pot. Cook for an additional 15 minutes until the cabbage is tender but not overcooked. - Slice and Serve:
Remove the corned beef from the pot and let it rest for a few minutes before slicing it against the grain. Serve the corned beef with the boiled vegetables and a ladle of the flavorful broth.
Enjoy your hearty and traditional Dublin Corned Beef and Cabbage!
