Kate’s Moist and Tender Corned Beef, Cabbage, and Vegetables

May 11, 2023May 11, 20230 1
Kate's Moist and Tender Corned Beef, Cabbage, and Vegetables recipe for a hearty dinner
in Dinner

Prep

20 min

Cook

2 hours 50 min

Ready In

3 hours 10 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 lbs corned beef brisket
2 large onions , finely chopped
2 stalks celery hearts , sliced in 1/4 inch slices
3 garlic cloves , minced
water , to cover ( add more as needed )
1 bay leaf
salt and pepper , to taste
6 medium carrots , cut into 2-inch pieces
3 medium potatoes , peeled and quartered
1 medium head of cabbage , sliced in 1/4 inch slices
2 medium turnips , quartered
1 teaspoon Worcestershire sauce
2 tablespoons parsley , finely chopped
2 tablespoons unsalted butter
2 tablespoons onions , finely sliced
1 garlic clove , minced
2 tablespoons all-purpose flour
3/4 cup low sodium beef broth or 3/4 cup corned beef broth
3/4 cup low-fat sour cream
1 -2 tablespoon cream-style prepared horseradish ( or to taste )
2 tablespoons fresh parsley , finely chopped
salt , to taste

Nutrision Information

Servings Per Recipe
8
Calories
580
Sugar
8g
Fat
29g
Kate's Moist and Tender Corned Beef, Cabbage, and Vegetables is a classic recipe that is perfect for a comforting dinner. Corned beef is a salt-cured cut of meat and was originally used as a way to preserve beef before refrigeration was widely available. The dish has been popular in Ireland for centuries and is now a traditional meal for St. Patrick's Day. The combination of tender beef, flavorful vegetables, and a creamy sauce makes for a delicious meal that will leave everyone feeling satisfied. This recipe is also easy to make and a great option for a special occasion dinner party.

Instructions

1.In a large pot, place the corned beef brisket, onions, celery, garlic, bay leaf, salt, and pepper.
2.Pour in enough water to cover the ingredients and bring to a boil.
3.Reduce heat to low, and simmer for 2 hours or until the beef is almost tender.
4.Add the carrots, potatoes, cabbage, turnips, Worcestershire sauce, and parsley to the pot.
5.Cook until the vegetables are tender, about 20-30 minutes.
6.In a separate pan, melt the unsalted butter and sauté the sliced onions and minced garlic.
7.Add the flour and stir until combined. Gradually add beef broth and cook for about 5 minutes or until the mixture thickens.
8.Remove the bay leaf from the pot and stir in the sour cream and horseradish. Add salt to taste.
9.Transfer the corned beef and vegetables to a platter and pour sauce over them. Sprinkle with chopped parsley and serve hot.

PROS

This recipe is great for a hearty, comforting dinner.
The dish is full of flavorful vegetables that complement the tender meat.

This recipe is easy to make and perfect for a special occasion or St.
Patrick’s Day celebration.

CONS

Corned beef is a processed meat, which means it is high in sodium and may not be suitable for those on a low-sodium diet.

The dish might be too heavy for those on a low-fat diet.

HEALTH & BENEFITS

While this dish may not be the healthiest option due to its high sodium and fat content, it does contain several nutritious vegetables. Carrots are an excellent source of vitamin A and potassium, while cabbage is a cruciferous vegetable that has been linked to cancer-fighting properties. Horseradish also has anti-inflammatory compounds and may help with digestion.

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