Corned Beef and Cabbage - Heirloom Recipe - Irish Pot Roast - One Pot Meal - The Hillbilly Kitchen

Ingredients

• 2.5 pounds Corned Beef Brisket (Rinse, pat dry, keep fat side up)
• 4 cups Water (Cold water for cooking)
• 1 Large Onion (Peeled and quartered)
• 1 teaspoon Black Pepper (Coarsely ground)
• 3 Carrots (Peeled and cut into 2‑inch pieces)
• 1.5 pounds Red or Russet Potatoes (Cut in half)
• 1 small head Green Cabbage (Cut into 1‑inch wedges)
• 1 packet Corned Beef Seasoning Packet (Contains mustard seeds, fennel, etc.; optional)
• 2 tablespoons Cornstarch (Mix with cold water to make slurry)
• 0.5 cup Water (for gravy) (Cold)

Instructions

1. Rinse and Season the Meat

   Rinse the corned beef brisket under cold water, pat dry with paper towels, then rub the entire surface with 1 teaspoon coarsely ground black pepper. If you like, sprinkle the included seasoning packet over the meat.

   Time: PT5M

2. Start the Cooking Base

   Place the seasoned brisket fat‑side up in the Dutch oven. Add the quartered onion and pour in 4 cups cold water (or enough to cover about one‑third of the meat). Cover with the lid.

   Time: PT5M

3. Slow‑Cook the Brisket

   Bring the pot to a gentle simmer over medium‑low heat, then reduce to low and let it cook for 2 hours 45 minutes, or until a fork slides easily into the meat. Check occasionally and add a splash of water if the liquid level looks low.

   Time: PT2H45M

   Temperature: Low heat

4. Prepare the Vegetables

   While the meat is cooking, peel the carrots and cut them into 2‑inch pieces. Halve the potatoes (leave skins on). Cut the cabbage into 1‑inch wedges. Set aside.

   Time: PT10M

5. Add Potatoes and Carrots

   When the brisket is about 30 minutes from tender, add the potatoes and carrots to the Dutch oven. Ensure the liquid covers the vegetables; add a little more water if needed.

   Time: PT5M

6. Add Cabbage

   After the potatoes and carrots have cooked for about 5‑10 minutes, add the cabbage wedges. Cover and cook another 5‑10 minutes, or until all vegetables are fork‑tender.

   Time: PT10M

7. Rest the Meat

   Using tongs, remove the corned beef onto a cutting board. Let it rest for 5‑10 minutes before slicing across the grain.

   Time: PT10M

8. Make the Quick Gravy

   In a small bowl whisk together 2 tablespoons cornstarch with ½ cup cold water until smooth. Stir the slurry into the pot broth, bring to a gentle boil, and cook 2‑3 minutes until the liquid thickens to a light brown gravy.

   Time: PT5M

   Temperature: Boil

9. Serve

   Slice the corned beef across the grain, arrange on a serving platter with the potatoes, carrots, and cabbage. Drizzle the hot gravy over everything and serve with Irish soda bread.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

20g

Fat

15g

Fiber

3g