Corned Beef and Cabbage
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: 2-5 hrs
Ingredients:
1 large (2-3 pound size) lean corned beef brisket
12 small potatoes, peeled (quarter the potatoes if using larger ones)
8 large carrots, peeled and sliced in half crosswise
8 medium onions, peeled and cut in wedges
1 large cabbage, cored and cut in wedges
Directions:
Preheat the oven to 300 degrees F.
Place the corned beef in a roasting pan with a lid. Add 1/2-inch of water to the pan, place the lid on the pan and place the pan in the oven. Bake at 300 degrees F for 3 hours.
Remove the roasting pan from the oven. Remove the meat and set aside. Carefully pour the liquid from the roasting pan into a Dutch oven or other large pan.
Return the corned beef to the roasting pan. Cover the pan and place in the oven again. Turn the oven off.
Add the potatoes, carrots, and onions to the Dutch oven. Add additional water as needed to mostly cover the vegetables. Place the Dutch oven over medium-high heat and bring the liquid to a boil. Let the vegetables cook until the potatoes and carrots are almost tender. Add the cabbage and cook for 10-15 additional minutes or until all the vegetables are the desired doneness.
Remove the corned beef from the oven and place on a cutting board. Slice as desired. Transfer the slices to a platter. Remove the vegetables from the dutch oven and place around the corned beef on the platter. Drizzle the meat with some of the cooking liquid. Serve immediately.
The recipe doesn't call for any additional seasoning. Corned beef brisket is salty so using the cooking liquid from it to cook the vegetables helps to add flavor. Feel free to add additional seasonings as needed.
Recipe Location: https://www.cdkitchen.com/recipes/recs/439/Corned_Beef_and_Cabbage14605.shtml
Recipe ID: 14175
Nutrition:
per serving: 569 calories, 34g fat, 29g carbohydrates, 36g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
© 1995-2026 CDKitchen, Inc.