Description
A hearty and flavorful dish combining tender corned beef with perfectly cooked potatoes.
Ingredients
Scale
- 2 lbs corned beef
- 4 medium potatoes, peeled and quartered
- 4 cups water
- 1 onion, quartered
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 2 bay leaves
- Salt to taste
Instructions
- Place the corned beef in a large pot and cover with water.
- Add the onion, carrots, garlic, mustard seeds, black peppercorns, bay leaves, and salt.
- Bring to a boil, then reduce heat and simmer for about 2.5 to 3 hours, or until the beef is tender.
- During the last 30 minutes of cooking, add the quartered potatoes to the pot.
- Once cooked, remove the corned beef and let it rest for a few minutes before slicing.
- Serve the sliced corned beef with the potatoes and vegetables.
Notes
- For extra flavor, you can add cabbage during the last 15 minutes of cooking.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Boiling
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg