Description
This Corned Beef & Cabbage recipe features tender brisket infused with herbs, making it a perfect comfort meal. It’s simple to prepare and serves 8, ideal for gatherings or a family dinner!
Ingredients
Scale
- 2.5 – 3 pound corned beef brisket with seasoning packet
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 head cabbage
- 1 pound mini potatoes
- 5-6 medium carrots
- creamy horseradish sauce
Instructions
- Place the corned beef brisket, fat side up, in a large Dutch Oven. Add enough water to completely cover the brisket.
- Add in the seasoning packet and fresh herbs.
- Bring to a boil over medium-high heat. Reduce to a simmer and cover partway with a lid. Simmer about 50 minutes per pound, adding water as necessary, until internal temperature reaches between 190-205° F for maximum tenderness.
- Remove the brisket from the water. Place on a plate and tent with foil. Let rest for 15 minutes while the vegetables are roasting.
Notes
Let the brisket rest for optimal tenderness before slicing.
Adjust cooking time based on the size of your brisket for best results.
Serve with creamy horseradish sauce for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg