Get ready to transport your taste buds to the heart of Irish cuisine with this ultimate comfort food classic that will have your family and friends begging for seconds! This isn't just another corned beef recipe – it's a flavor-packed journey that transforms simple ingredients into a culinary masterpiece that's both hearty and incredibly delicious. Whether you're celebrating St. Patrick's Day or just craving a soul-warming meal, this Corned Beef Cabbage and Peppers dish promises to be the star of your dining table.
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Cuisine: Irish
Serves: 4 servings
Ingredients
- Corned beef brisket
- Cabbage
- Bell peppers
- Onions
- Carrots
- Beef broth
Instructions
- Remove the corned beef brisket from packaging and pat dry with paper towels. Place the brisket in a large Dutch oven or heavy-bottomed pot.
- Pour beef broth around the brisket, ensuring it covers approximately half the meat. If needed, add additional water or broth to maintain liquid level.
- Peel and roughly chop onions into large chunks. Slice carrots into 2-inch diagonal pieces. Add these vegetables around the brisket in the pot.
- Cover the pot with a tight-fitting lid and bring the liquid to a gentle simmer over medium-low heat. Cook the brisket slowly for approximately
- 5 to 2 hours, maintaining a low temperature to keep the meat tender.
- After
- 5 hours, check the meat's tenderness by inserting a fork. If it doesn't easily penetrate, continue cooking for another 30 minutes.
- While meat is cooking, core and chop the cabbage into large wedges. Slice bell peppers into thick strips.
- When the brisket is nearly tender, add cabbage and bell peppers to the pot, nestling them around the meat.
- Continue cooking for an additional 20-30 minutes until vegetables are soft but not mushy and the brisket is completely tender.
- Remove the corned beef from the pot and let it rest for 10 minutes before slicing against the grain.
- Arrange sliced corned beef on a large platter, surrounding it with the cooked cabbage, peppers, onions, and carrots. Ladle some cooking liquid over the meat and vegetables before serving.
Tips
- Choose the Right Cut: Select a high-quality corned beef brisket with good marbling for maximum tenderness and flavor.
- Low and Slow is the Way to Go: Always cook corned beef at a gentle simmer to ensure the meat remains incredibly tender and doesn't become tough.
- Liquid is Key: Make sure your brisket is partially submerged in broth throughout cooking to keep it moist and flavorful.
- Rest Before Slicing: Allow the meat to rest for 10 minutes after cooking to help redistribute the juices, making each slice more succulent.
- Slice Against the Grain: When cutting the corned beef, always slice perpendicular to the muscle lines to guarantee the most tender bites.
- Don't Overcook Vegetables: Add cabbage and peppers later in the cooking process to prevent them from becoming mushy and losing their texture.
- Save the Cooking Liquid: The broth left in the pot is liquid gold – use it to moisten the meat when serving or as a base for future soups.
Nutrition Facts
Calories: 311kcal
Carbohydrates: 20g
Protein: 24g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 70mg
