Corned Beef and Cabbage
Traditionally served on or around St. Patrick's Day, but this dish is really good all year!
- 3 pounds corned beef brisket
- 3 cloves garlic minced
- 12 ounces beer
- Water to cover
- 8 yukon gold potatoes
- 5 carrots peeled and cut in 3 inch pieces
- 1 large head cabbage
Add the brisket, seasoning packet that comes with the meat, minced garlic, and beer to a 6 quart dutch oven. Add enough water to cover the meat.
Bring to a boil over medium heat, reduce to a simmer, and cover the pan. Simmer for 2 hours and 30 minutes.
Add the potatoes and carrots to the pot with the meat and continue simmering for 20 minutes.
Chop the cabbage into small pieces and add to the pot with the meat and vegetables. Use a spoon to press the cabbage down into the liquid. to cook. Continue simmering for 15 minutes.
Remove the vegetables to a serving platter. Remove the brisket from the pan and slice across the grain into 1/2 inch thick slices.
Drizzle the meat and vegetables with broth from the pot before serving.
Serving: 1 | Calories: 679kcal | Carbohydrates: 47g | Protein: 42g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 122mg | Sodium: 1857mg | Potassium: 2147mg | Fiber: 12g | Sugar: 9g | Vitamin A: 8695IU | Vitamin C: 166.7mg | Calcium: 189mg | Iron: 12.3mg