Corned Beef and Cabbage (boiled dinner)
Corned beef, cabbage, potatoes, and carrots braised in a tasty broth. This meal is easy and comforting, and the leftovers make great reuben sandwiches.
Equipment
- 8 quart dutch oven
Ingredients
- 6 pound Corned Beef with spice packet 5-6 pound corned beef roast
- 1 head Cabbage trimmed and quartered
- 4 tbsp butter
- 1/2 tsp fresh ground Pepper
- 1 large Onion sliced
- 8 medium sized Golden Potatoes
- 3 cups Carrot chunks
- 4 cups Chicken Stock
Instructions
Preheat oven to 350 degrees.
- On stove top melt butter in a dutch oven place quarters of cabbage flat side down in pan allow to brown add onions to pan let them cook with cabbage for a few minutes. Remove from stove top.
- Remove corned beef from packaging, rinse under cold water, pat dry, and cut off any excess fat but not all fat.
- Place potatoes and carrots in pan with cabbage and onions, lay corned beef over top, sprinkle with spice packet, pour chicken stock in pan, cover and cook in preheated 350 degree oven for 4 hours.
- Remove from oven, remove corned beef from the pan, and slice across the grain. Return the cut meat to the pan with juices and veggies. Serve with thick slices of bread and butter.
Nutrition
Calories: 1573kcalCarbohydrates: 77gProtein: 96gFat: 97gSaturated Fat: 34gPolyunsaturated Fat: 4gMonounsaturated Fat: 45gCholesterol: 470mgSodium: 4798mgPotassium: 2725mgFiber: 12gSugar: 14gVitamin A: 5IUVitamin C: 0.3mgCalcium: 211mgIron: 12mg
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