Dinner · 50 min · american

Corned Beef and Cabbage

Weeknight-friendly American cooking: Corned Beef and Cabbage comes together in 50 minutes with corned beef brisket, green cabbage, and not much else. It is weeknight cooking that still hits your targets — 44 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 7 oz Corned beef brisket
• 3 cups Green cabbage
• 2 Carrots
• 1 cup Potatoes
• 1 tsp Mustard seeds
• 1 Bay leaf

Steps

1. Place the brisket in a large pot and cover with cold water by 2 inches. Add the mustard seeds and bay leaf. Bring to a gentle boil, then skim off any foam that rises.
2. Reduce to the barest simmer, just a few lazy bubbles, cover, and cook 2 to 2 1/2 hours until a fork slides in with little resistance.
3. Add the carrots, potatoes, and cabbage wedges for the final 30-35 minutes. They are done when a knife slips through easily.
4. Lift the meat out and rest it 10 minutes so the juices settle back in.
5. Slice thinly against the grain. Look for the lines of the muscle fibers and cut across them. This is what keeps brisket tender instead of chewy.
6. Serve with the vegetables and plenty of the cooking broth, passing mustard at the table.

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