Corned Beef and Cabbage

Ingredients - Serves 6

• Salt and pepper - To taste
• Water - 6 cups
• Pickling spices - 1 tablespoon
• Garlic - 4 cloves, minced
• Onion - 1 large, peeled and quartered
• Carrots - 4 large, peeled and cut into chunks
• Potatoes - 6 medium, peeled and quartered
• Cabbage - 1 head, cut into wedges
• Corned beef brisket - 3 pounds

Let's Get Started

1. Rinse the corned beef brisket under cold water to remove any excess brine.
2. Place the corned beef brisket in a large pot and cover with water. Add the pickling spices.
3. Bring the water to a boil, then reduce the heat to low and simmer for 2 hours, or until the corned beef is tender.
4. Remove the corned beef from the pot and set aside. Keep warm.
5. Add the cabbage, potatoes, carrots, onion, and garlic to the pot with the cooking liquid.
6. Bring the liquid to a boil, then reduce the heat to low and simmer for 30 minutes, or until the vegetables are tender.
7. Slice the corned beef against the grain into thin slices.
8. Serve the corned beef slices with the cooked cabbage, potatoes, carrots, and onion. Season with salt and pepper to taste.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 180 minutes
• Calories: 450
• Fat: 20g
• Carbs: 30g
• Protein: 35g
• Sodium: 1500mg
• Sugar: 5g