Classic Corned Beef with Cabbage and Potatoes
  • 210
  • 6 to 8
  • Entrée

Classic Corned Beef with Cabbage & Potatoes

This recipe is a St. Patrick's Day favorite, but you can enjoy any time of the year you'd like. Corned Beef Brisket is slow-cooked with cabbage, potatoes and carrots for a hearty family meal.

Ingredients

  • 1 boneless Corned Beef Brisket (2-1/2 - 3-1/2 pounds)
  • 5 cups water, divided
  • 1 medium head cabbage (about 2 pounds), cut into wedges
  • 8 ounces Yukon Gold potatoes, cut into 8 wedges
  • 8 ounces carrots, cut into 1-inch pieces
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Preheat oven to 350°F. Place Corned Beef Brisket and 3 cups water in large stockpot, fat-side up. Bring to a simmer. Do not boil. Cover tightly and cook in 350°F oven 2-1/2 to 3 hours or until fork-tender.

    Cook's Tip: Recipe can be made in a 6-quart electric pressure cooker. Place Corned Beef Brisket and 1/2 cup water in pressure cooker. If seasoning packet is included with corned beef brisket, pour it over the beef brisket after water is added. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 70 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Remove beef; keep warm. Add potatoes, carrots and cabbage to pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 3 minutes on pressure cooker timer. Continue as directed in Step 4. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer's instructions.)
  2. Transfer brisket to cutting board, reserving any liquid in stockpot; cover brisket with aluminum foil. Let stand 15 to 20 minutes.

  3. Meanwhile add 2 cups remaining water to same stock pot with reserved liquid. Place steamer basket in stock pot. (Liquid should not touch bottom of basket). Place cabbage, potatoes and carrots in basket. Bring to a boil. Cover tightly; reduce heat and steam vegetables 20 to 25 minutes or until fork-tender.

  4. Remove fat from brisket, if desired. Carve brisket into thin slices across the grain. Combine butter, salt and pepper in small bowl. Drizzle over vegetables. Serve brisket with vegetables.


  • Test Kitchen Tips Recipe can be made in a 6-quart electric pressure cooker. Place Corned Beef Brisket and 1/2 cup water in pressure cooker. If seasoning packet is included with corned beef brisket, pour it over the beef brisket after water is added. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 70 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Remove beef; keep warm. Add potatoes, carrots and cabbage to pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 3 minutes on pressure cooker timer. Continue as directed in Step 4. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer's instructions.)

Nutrition Information

349 Calories; 20g Total Fat; 8g Saturated Fat; 9g Monounsaturated Fat; 94mg Cholesterol; 1090mg Sodium; 20g Total carbohydrate; 19g Protein; 2.8mg Iron; 5.6mg Niacin; 0.4mg Vitamin B6; 79.9mg Choline; 1.4mcg Vitamin B12; 4.3mg Zinc; 28.4mcg Selenium; 5.6g Fiber.300 Calories; 19g Total Fat; 7g Saturated Fat; 9g Monounsaturated Fat; 91mg Cholesterol; 1020mg Sodium; 15g Total carbohydrate; 18g Protein; 2.5mg Iron; 3.1mg Niacin; 0.4mg Vitamin B6; 74.2mg Choline; 1.4mcg Vitamin B12; 4.2mg Zinc; 28.3mcg Selenium; 4.2g Fiber.