Corned Beef and Cabbage

This classic Irish-American dish features tender corned beef brisket simmered with red potatoes, carrots, and cabbage. It's a hearty, one-pot meal that's perfect for St. Patrick's Day or any cozy dinner gathering.

Ingredients

• 3 pounds corned beef brisket with spice packet

• 10 small red potatoes, quartered

• 5 large carrots, peeled and cut into 3-inch pieces

• 1 medium head cabbage, cut into wedges

• 10 cups water

Directions

1. Place the corned beef brisket in a large Dutch oven or pot. Sprinkle the spice packet over the meat.

2. Add the water to the pot, ensuring the meat is covered. Bring to a boil over high heat.

3. Reduce the heat to low, cover, and simmer for 2 hours.

4. Add the quartered potatoes and carrot pieces to the pot. Continue to simmer, covered, for an additional 10 minutes.

5. Add the cabbage wedges to the pot. Cover and simmer until the vegetables are tender and the meat is fork-tender, about 15 more minutes.

6. Remove the corned beef from the pot and let it rest for 15 minutes before slicing.

7. Serve the sliced corned beef with the vegetables and some of the cooking broth.

Nutritional Information (per serving)

• Calories: 490

• Total Fat: 18g

• Saturated Fat: 6g

• Cholesterol: 45mg

• Sodium: 1245mg

• Total Carbohydrate: 37g

• Dietary Fiber: 5g

• Sugars: 10g

• Protein: 29g