Description
This Irresistible Corned Beef and Cabbage Without Beer recipe creates a tender and flavorful dish, perfect for any occasion. With savory corned beef, vegetables, and traditional seasonings, it’s a classic that everyone will love.
Ingredients
4 lb corned beef brisket (I use Libby’s for the best fat-to-meat ratio)
1 large onion (cut into 1/2-inch thick wedges)
4 large garlic cloves (smashed to release oils and flavor)
3 bay leaves
3.5 cups water
1 tablespoon apple cider vinegar
1/2 teaspoon black pepper
2 lb potatoes (I prefer Ore-Ida for consistent texture when boiling)
3 carrots (peeled and cut into 2-inch chunks)
1 green cabbage
Instructions
- Start by placing the corned beef brisket in a large pot, adding the onion, garlic cloves, bay leaves, water, apple cider vinegar, and black pepper.
- Bring the mixture to a boil, then reduce the heat to a simmer, covering the pot, and cook for about 30 minutes.
- After 30 minutes, add the potatoes and carrots, and let simmer for an additional 15 minutes.
- Finally, add the green cabbage, cover, and continue to simmer for another 15 minutes, or until the vegetables are tender and the corned beef is fully cooked.
Notes
Make sure to slice the corned beef against the grain for the best texture. Leftovers can be stored in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 2 hours 45 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 95 mg
Keywords: corned beef, cabbage, recipe, American cuisine, family meal