Corned Beef Brisket with Potatoes, Cabbage, and Carrots
A heartwarming dish of tender corned beef brisket slow-cooked with potatoes, cabbage, and carrots, perfect for family gatherings.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 200 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 2 lbs corned beef brisket
- 4 medium Yukon Gold potatoes (quartered)
- 1 medium head green cabbage (cut into wedges)
- 3 medium carrots (sliced)
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 4 cups low-sodium beef broth
- Fresh black pepper to taste
Instructions
- Gather your ingredients.
- Season and sear the brisket.
- Sauté the onion and garlic.
- Add the vegetables.
- Pour in the broth.
- Cover and cook.
- Add the cabbage.
- Serve and enjoy.
Notes
Leftovers can be stored in an airtight container for 3–4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg