Description
A classic recipe for corned beef and cabbage inspired by Gordon Ramsay.
Ingredients
Scale
- 4 lbs corned beef brisket
- 1 large head of cabbage, cut into wedges
- 4 large carrots, peeled and cut into chunks
- 4 large potatoes, peeled and quartered
- 1 onion, quartered
- 2 cloves garlic, minced
- 1 tablespoon black peppercorns
- 2 bay leaves
- Water, enough to cover the meat
Instructions
- Place the corned beef brisket in a large pot and cover with water.
- Add the onion, garlic, peppercorns, and bay leaves to the pot.
- Bring to a boil, then reduce heat and simmer for about 2.5 to 3 hours, or until the meat is tender.
- Remove the corned beef from the pot and let it rest.
- Add the potatoes and carrots to the pot and cook for about 15 minutes.
- Add the cabbage wedges and cook for an additional 10 minutes.
- Slice the corned beef against the grain and serve with the vegetables.
Notes
- For extra flavor, you can add a splash of apple cider vinegar to the cooking water.
- Leftover corned beef can be used for sandwiches or hash.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Boiling
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Gordon Ramsay Corned Beef and Cabbage