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
- 1 onion, chopped
- 4 cups water
- 2 carrots, sliced
- 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 mustard seeds, black peppercorns, bay leaves, and salt.
- Bring to a boil, then reduce heat and simmer for about 2 hours.
- Add the potatoes, carrots, and onion to the pot.
- Continue to simmer for another 30-40 minutes, or until the vegetables are tender.
- Remove the corned beef from the pot 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 to the pot during the last 20 minutes of cooking.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 2 hours 40 minutes
- 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
Keywords: Corned Beef with Potato