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–+ servings

Corned Beef, Cabbage and Potatoes

Print Recipe
Prep Time 10 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 25 minutes
Course Dinner, Main Course
Cuisine Irish
Servings 5 servings
Calories 617 kcal

Equipment

  • 1 large 8 quart Dutch oven or large 8 quart pot

Ingredients
  

  • 3 lbs corned beef brisket
  • 12 ounce bottle of lager beer that's not bitter
  • 2 cups chicken broth
  • 2 bay leaves
  • 1 tbsp whole black peppercorns
  • 1 tbsp coriander seeds
  • 1 tsp paprika
  • 1 tsp mustard powder
  • 1/2 tsp fennel seeds
  • 1 tsp oregano ***see note
  • 1 tsp ground sage ***see note
  • 1 tsp thyme **see note
  • 1/2 tsp dried rosemary ***see note
  • 1/4 tsp ground ginger ***see note
  • 1 medium onion, peeled and diced large
  • 1 large head of cabbage, chopped in 1/8ths
  • 1 1/2 -2 lbs potatoes, peeled and halved

Instructions
 

  • To figure out how much corned beef for your dinner, estimate about 1/2 lb per person or 3/4 to 1 lb if they're big eaters. or you want leftovers.
  • Rinse the corned beef brisket and place it in the dutch oven.
    Corned beef brisket in dutch oven
  • Add chicken broth, beer and add enough water to cover the corned beef about 2-3 quarts (depending on size of pot used)
  • Add all the spices from black peppercorns through bay leaves. You can either put them straight in the water or put them in cheesecloth tied with kitchen twine.
    Corned beef in dutch oven with spices and broth
  • Cover and set over high heat. Bring to a boil, decrease the heat to low and cook at a low simmer for 2 1/2 hours. (Start checking the internal temperature of the meat at 2 hours ***see note below).
  • After 2 1/2 hours, add the onions and potatoes. Return to a simmer and cook uncovered for 15 minutes.
    Adding potatoes to corned beef in dutch oven
  • After 15 minutes, add cabbage and cook for 15-20 minutes until the potatoes and the cabbage are tender.
    Adding cabbage to corned beef in dutch oven
  • Remove the meat when the internal temperature hits 200-210 degrees F. **see note**
    Remove cabbage and potatoes from the cooking liquid. Let the corned beef rest for 15 minutes before cutting. See what direction the grain of the meat is. Slice the corned beef across the grain. Serve sliced corned beef on a platter with potatoes and cabbage.
    Slice corned beef across the grain

Notes

**Check the internal temperature of the meat after 2 hours and at the steps where you add the potatoes and cabbage. You should take out the corned beef when the temperature hits 200-210 degrees F, then let it rest for 15 minutes. While it's resting, the temperature of the meat should continue to go up to 215 degrees F. It doesn't matter if the meat is in or out of the pot while cooking the potatoes and cabbage.
If you cook the corned beef too long, it can get tough and dry.  Make sure you cook simmering with a low heat. Low and slow are the way to go. :)
 
***NOTE ON THE ABOVE BOLDED SPICES
If you don't have these spices (oregano, sage, thyme, rosemary and ginger) on hand and don't want to invest in all of them in one go, you can substitute them with 1 Tbsp Bell's seasoning.  I recommend using the individual spices but in a pinch, using the Bell's seasoning instead will give you a decent result. 

Nutrition

Calories: 617kcalCarbohydrates: 14gProtein: 43gFat: 41gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 147mgSodium: 3359mgPotassium: 1149mgFiber: 7gSugar: 9gVitamin A: 316IUVitamin C: 160mgCalcium: 150mgIron: 6mg
Keyword cabbage, Corned Beef, potatoes
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