Corned Beef with Vegetables
This cozy classic features tender corned beef, perfectly cooked vegetables, and simple preparation methods for a warm, comforting meal.
Ingredients
Main Ingredients
- 3-4 pounds corned beef brisket (with spice packet)
- 4 medium potatoes, quartered
- 4 large carrots, peeled and cut into chunks
- 1 large onion, quartered
- 1 small head cabbage, cut into wedges
- 4 cups beef broth or water
Optional Garnish
- to taste fresh parsley for garnish Optional
Instructions
Crockpot Method
- Place the corned beef brisket in the crockpot, fat side up.
- Sprinkle the spice packet generously over the brisket.
- Add the quartered potatoes, carrots, and onion around the beef.
- Pour in the beef broth or water until the vegetables are covered.
- Cover the crockpot and cook on low for 8-10 hours or high for 6-7 hours.
- About 30 minutes before serving, gently place the cabbage wedges on top.
- Slice the corned beef against the grain and serve alongside the vegetables.
Oven Method
- Preheat your oven to 300°F (150°C).
- Place the corned beef in a deep roasting pan, fat side up.
- Sprinkle the spice packet over the brisket.
- Arrange the potatoes, carrots, and onion around the brisket.
- Pour in enough beef broth or water to cover the bottom of the pan.
- Cover the pan tightly with aluminum foil.
- Bake for 3-4 hours, or until the meat is fork-tender.
- Add the cabbage wedges about 30 minutes before finishing.
- Slice the corned beef against the grain and serve hot.
Notes
For variations, try adding hot sauce for a spicy kick or use frozen veggies if fresh ones aren't available. Leftovers can be refrigerated for up to 4 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 30gFat: 15gSodium: 800mgSugar: 5g
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