Classic Corned Beef and Cabbage 🍀🥩
A hearty and traditional favorite! Corned beef paired with tender vegetables makes this dish a perfect comfort meal, especially for St. Patrick's Day! 🥕🥔
Ingredients 🌟
For the Corned Beef:
3-4 lbs corned beef brisket 🥩
1 spice packet (typically included with corned beef)
4 cups water or beef broth 🍖
For the Vegetables:
1 small green cabbage, quartered 🥬
4 large carrots, cut into chunks 🥕
6 small potatoes, halved 🥔
1 tbsp fresh parsley, chopped 🌿
For the Mustard Sauce (optional):
1/4 cup whole grain mustard
2 tbsp mayonnaise
1 tbsp honey 🍯
Instructions 📖
Cook the Corned Beef:
Place the corned beef in a large pot or Dutch oven. Add the spice packet and cover with water or beef broth.
Bring to a boil, then reduce heat to a simmer. Cover and cook for 2.5 to 3 hours, or until the beef is tender.
Add the Vegetables:
During the last 30 minutes of cooking, add the potatoes and carrots to the pot.
In the final 10 minutes, add the cabbage wedges. Cook until all vegetables are tender.
Prepare the Mustard Sauce:
In a small bowl, mix whole grain mustard, mayonnaise, and honey. Set aside.
Slice and Serve:
Remove the corned beef and let it rest for 5 minutes before slicing against the grain.
Serve the beef alongside the tender vegetables, garnished with parsley. Pair with the mustard sauce for an extra tangy kick!
Enjoy this timeless classic that brings warmth and tradition to your table. Sláinte! 🍻