One Pot Corned Beef Cabbage & Potatoes
Servings: 8
Calories: 388kcal
Ingredients
- 3 lb corned beef brisket with the spice packet
- 2 12 oz bottles bud light
- water
- 8-10 small/medium red potatoes
- 2 cups baby carrots optional
- 1 large head cabbage cut into wedges
Instructions
- In a Dutch oven or other large heavy bottomed pot, add the brisket- placing in the center with the fat side down.
- Sprinkle the seasoning packet out over the meat.
- Slowly pour the beers in until both have been added. Add water to the pot to cover the beef.
- Bring the mixture to a boil, then quickly reduce the temperature. Cover the pot and let the corned beef simmer for roughly 4 hours.
- Thirty minutes before the corned beef is due to be done, carefully add the whole red potatoes.
- 15 minutes before the meal should be done, carefully add in the cabbage wedges & the carrots (if using). Use a spatula to push them under the broth. Add extra water if necessary.
- Remove the brisket to a serving platter. Tent it with foil, and allow it to rest for 15 minutes, before slicing & serving.
- While the brisket rests, use a slotted spoon to transfer all the vegetables to a waiting casserole dish. Spoon as much or as little of the broth in with them, and then cover the dish.
- Make sure to slice the brisket against the grain, and serve it with the veggies.
Nutrition
Calories: 388kcal | Carbohydrates: 12g | Protein: 27g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 92mg | Sodium: 2123mg | Potassium: 851mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4566IU | Vitamin C: 104mg | Calcium: 85mg | Iron: 4mg