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Corned Beef, Cabbage, and Potatoes

Prep Time 10 minutes
Cook Time 2 hours
Servings 2 servings
Calories 473kcal

Ingredients

  • 1.5 lbs Corned beef raw
  • 2 tbsp Pickling spice
  • 8 small Red potatoes depending on size leave whole or cut in half
  • 3 cups Green cabbage cut into wedges
  • 2 tbsp Yellow mustard optional
  • 2 slices Irish soda bread store bought or see recipe in menu
US Customary - Metric

Instructions

  • Place corned beef in a pot and cover with water. Add the pickling spice into the water. Cover the pot with a lid and bring to a boil, then reduce to a low simmer. Simmer approximately 50 minutes per pound or until tender.
    (if using a slow cooker refer to the directions for operating)
  • After 1 hour add the potatoes and cabbage, cook until the vegetables are tender, about 30 minutes.Remove the pot from the heat and let the corned beef sit in the liquid for 10 minutes.
  • Slice the corned beef thin against the grain (about 4oz per portion) and serve with about 1/4 cup of cabbage and 3 to 4 chunks of potato per portion. Serve with side of mustard if desired and Irish soda bread.

Notes

Corned beef will shrink by about 1/3 to half after cooking. 
Pro tip: Use leftover corned beef and potatoes for upcoming recipe

Nutrition

Calories: 473kcal | Carbohydrates: 49g | Protein: 25g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 61mg | Sodium: 1853mg | Potassium: 1230mg | Fiber: 9g | Sugar: 10g | Vitamin A: 7810IU | Vitamin C: 103mg | Calcium: 184mg | Iron: 5mg