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Name: Corned Beef & Cabbage Recipe
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 12
Cuisine: American
Ingredients: 1 -3/4 pounds onions divided use; 2 -1/2 pounds carrots divided use; 6 pounds corned beef brisket or round spiced or unspiced; 1 cup malt vinegar; 6 ounces Irish stout beer; 1 tablespoon mustard seed; 1 tablespoon coriander seed; 1/2 tablespoon black peppercorns; 1/2 tablespoon dill seed; 1/2 tablespoon whole allspice; 2 bay leaves; 3 pounds cabbage rinsed; 2 -1/2 pounds small red potatoes scrubbed; 1/2 cup coarse grain mustard optional; 1/2 cup Dijon mustard optional

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INGREDIENTS

1 -3/4 pounds onions ; divided use
2 -1/2 pounds carrots ; divided use
6 pounds corned beef brisket or round ; spiced or unspiced
1 cup malt vinegar
6 ounces Irish stout beer
1 tablespoon mustard seed
1 tablespoon coriander seed
1/2 tablespoon black peppercorns
1/2 tablespoon dill seed
1/2 tablespoon whole allspice
2 bay leaves
3 pounds cabbage ; rinsed
2 -1/2 pounds small red potatoes ; scrubbed
1/2 cup coarse grain mustard ; optional
1/2 cup Dijon mustard ; optional

Servings

INSTRUCTIONS

You'll need a heavy-duty pot large enough to hold 4 gallons for this large quantity recipe.

Divide onions and carrots and chop enough to fill 1 cup of each, reserving the rest. Place the corned beef in the stockpot. Add the chopped onions, carrots, malt vinegar, stout beer, mustard seeds, coriander seeds, black peppercorns, dill seeds, whole allspice, and bay leaves. Add enough water to cover the corned beef, and stir to combine. Bring to a boil, cover, and simmer about 3 hours until meat is fork-tender.

While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2-inch chunks. (Larger carrots should be halved first.) Slice each head of cabbage into 8 wedges.

Add onions, carrots and red potatoes to the cooked corned beef, with the cabbage on top. Cover and return to a boil. Reduce heat and simmer about 20 minutes, until potatoes and cabbage are fork-tender.

To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables. Dijon mustard and/or coarse-grained mustard complement the corned beef as optional condiments.

NOTES

This is a hearty meal in one pot with corned beef, cabbage, potatoes, and carrots in a savory broth. Feeds a dozen hungry guests or plan on leftovers.
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours, 30 minutes

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Corned Beef & Cabbage Recipe

1 -3/4 pounds onions divided use
2 -1/2 pounds carrots divided use
6 pounds corned beef brisket or round spiced or unspiced
1 cup malt vinegar
6 ounces Irish stout beer
1 tablespoon mustard seed
1 tablespoon coriander seed
1/2 tablespoon black peppercorns
1/2 tablespoon dill seed
1/2 tablespoon whole allspice
2 bay leaves
3 pounds cabbage rinsed
2 -1/2 pounds small red potatoes scrubbed
1/2 cup coarse grain mustard optional
1/2 cup Dijon mustard optional

You'll need a heavy-duty pot large enough to hold 4 gallons for this large quantity recipe.
Divide onions and carrots and chop enough to fill 1 cup of each, reserving the rest. Place the corned beef in the stockpot. Add the chopped onions, carrots, malt vinegar, stout beer, mustard seeds, coriander seeds, black peppercorns, dill seeds, whole allspice, and bay leaves. Add enough water to cover the corned beef, and stir to combine. Bring to a boil, cover, and simmer about 3 hours until meat is fork-tender.

While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2-inch chunks. (Larger carrots should be halved first.) Slice each head of cabbage into 8 wedges.

To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables. Dijon mustard and/or coarse-grained mustard complement the corned beef as optional condiments.

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Nutrition

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Serving Size: 1 Serving (53g)
Recipe Makes: 12 Servings

Calories: 35
Calories from Fat: 16 (46%)

Amt Per Serving		% DV

	Total Fat 1.8g	2 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 342.2mg		12 %
Potassium 82.2mg		2 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 1.7g
Protein 1.8g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 35

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